Delicious Spaghetti Sauce Recipe

Delicious Spaghetti Sauce Recipe : A few basic items you may already have on hand produce my family’s homemade spaghetti sauce, which is easy to make! This spaghetti sauce is so flavorful and so thick that you’ll be throwing out the store-bought kind!

Delicious Spaghetti Sauce Recipe

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This quick and easy vegetarian spaghetti sauce can be prepared in advance and frozen for later use! For those who enjoy meat, I’ve also included a spaghetti meat sauce alternative.

• ¼ cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
• 1 medium yellow onion, grated
• 3 garlic cloves, finely minced
• 2 carrots, finely grated (use a food processor or a grater)
• 28 oz canned crushed tomatoes
• ½ cup water (pasta cooking water, preferred)
• Kosher salt and black pepper
• 1 tbsp dried oregano
• 1 tsp sweet Spanish paprika
• Pinch red pepper flakes, optional
• Handful fresh basil, about ½ cup packed, torn
• Handful fresh parsley, about ½ cup packed, chopped

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To Serve:

• ¾ lb  to 1 lb of cooked pasta of your choice

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INSTRUCTIONS

The extra virgin olive oil should be heated in a big skillet over medium heat until it begins to shimmer. Add the finely grated carrots, onions, and garlic. Cook, stirring frequently, until softened, approximately 5 minutes.

Add roughly ½ cup water and the smashed tomatoes. Season with plenty of salt and pepper. Add the crushed pepper flakes, paprika, and oregano, if using. Lastly, add the parsley and fresh basil and toss.

After bringing the sauce to a boil, reduce the heat. Allow to simmer for 15 to 20 minutes while covered. Once you’ve halfway through, check and add a little extra water (ideally some of the pasta cooking water) if you think the sauce is too thick. Add additional fresh basil when the sauce is finished, if desired.

Add your preferred cooked pasta to the sauce if serving for dinner. After combining, simmer the pasta for around five minutes on low heat in the sauce.

NOTES

Cook’s Tip for Serving: Before serving, let the pasta and sauce simmer together for a few minutes so that the pasta can absorb some of the sauce. The spaghetti appears to be coated from the inside out. Delectable!

Option for Meat: If you would like to include meat, start with 1 pound of ground sausage, or turkey, or ground beef. A small amount of extra virgin olive oil is heated. When the ground meat is fully browned, add it and simmer, stirring frequently, over medium heat. After draining, move the meat to a dish. Saute the onions, garlic, and carrots in a small amount of extra virgin olive oil for five minutes in the same braiser or saucepan. Return the cooked ground meat to the pot and mix everything together. From step #2 forward, adhere to the recipe instructions above.

Storage: For three to four days, this vegetarian spaghetti sauce keeps well in the refrigerator. Make sure the sauce cools fully before storing it, then move it to a glass jar or container with a tight-fitting cover and chill.

Instructions for Freezing: This sauce freezes nicely if you want to make large batches to use at a later date. Once more, allow the sauce to cool fully. Move the sauce to freezer-safe containers, leaving space for the sauce to swell throughout the freezing process. Tightly cover, then add the date. For roughly three months, freeze. Overnight in the refrigerator, thaw.