Homemade Spaghetti Sauce is so full of flavor and it’s easy to make it in large batches for freezing or canning for easy homemade meals that are prepared ahead.
My family loves it when we make homemade spaghetti sauce. Whenever we make it, it’s always a huge double or triple batch to easily freeze the leftovers. Spaghetti and meatballs is such a family favorite, we almost always have frozen spaghetti sauce and meatballs in the freezer. It makes for a quick and easy weeknight meal, and it’s pretty amazing.
What are the best tomatoes to use?
The best spaghetti sauce is made using San Marzano tomatoes. San Marzano is a variety of plum tomatoes. These tomatoes have a stronger flavor and are sweeter and less acidic. You can find canned San Marzano tomatoes at your grocery store. The label should make it very obvious that the tomatoes are this variety.
Can I make spaghetti sauce from whole tomatoes?
If you want to make spaghetti sauce completely from scratch using whole tomatoes rather than canned, you’ll need to peel your tomatoes and remove the stems. The easiest way to peel tomatoes is to blanch them in boiling water for 1-2 minutes and then immediately place them into an ice bath. The skins can then be easily removed. We also have a different recipe for Fire Roasted Spaghetti Sauce.
What is the difference between marinara and spaghetti sauce?
Marinara and spaghetti sauce are slightly different things. Both are tomato-based sauces. Marinara has very simple additional flavorings added to it like garlic, salt, and basil. Spaghetti sauce usually has additional ingredients and spices like onion, fennel, parsley, and oregano.
Ground Beef:
We do not add ground beef to spaghetti sauce because we typically serve it with meatballs. However, you can always add ground beef to yours. You will want to add it in with your onions and cook thoroughly, then drain off any excess grease, or cook it separately and add to the sauce before serving.
Serving Suggestion:
We serve this spaghetti sauce up with Homemade Baked Meatballs. These meatballs are full of flavor and make the perfect companion to this sauce. They also freeze quite well so you can have a complete, from scratch homemade freezer meal waiting for those hectic nights.
Time Saving Tip:
Simmering a spaghetti sauce for a long time allows it to develop a lot of flavor. This recipe calls for 1-4 hours of simmering. If you don’t feel comfortable leaving it on the stove, simply transfer it all to a slow cooker and let it do all the simmering. Place it on high for 4-5 hours and you’ll have a well developed spaghetti sauce.
Freezer Instructions:
It’s really easy to freeze leftovers of this sauce for future use. Simply let the sauce cool and then ladle it into gallon sized ziploc bags. Our family of four requires four scoops so we only ladle four scoops into each of the bags. If you pay attention to how much your family eats, you can estimate what you’ll need pretty closely. Then you lay all of the bags on a baking sheet and pop it in the freezer. Once they are frozen solid, you can rearrange them in my freezer however they fit best. When you are ready to eat, simply thaw and reheat on the stove or in the microwave.
Canning Instructions:
Sterilize 6 pint sized mason jars. Add 1 tablespoon of lemon juice into each jar. Fill the jars with prepared spaghetti sauce, leaving 1/2 inch at the top. Place the lids and bands on the jars and secure tightly. Process in a boiling water bath for 35 minutes.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge, or see instructions above to store in the freezer. Reheat on the stovetop over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious pasta recipes:
The Best Baked Meatballs
40 mins
Fire Roasted Spaghetti Sauce From Scratch
4 hrs 45 mins
Easy Baked Chicken Meatballs
40 mins
Pasta Pomodoro
25 mins
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
Easy sauce that definitely tastes better the jar or can store bought. I had all the ingredients on hand. I will freeze whatever is left. Thank you.
So good. My Italian husband and brother-in-law have grown up in a sauce making family and both had seconds. Going in my recipe book! Wish I could share a photo. I made Bobby Flays famous meatball recipe and let them simmer in the sauce with pepperoni sticks. Don’t question, just make it.
I made this because I think all the store bought sauces have so much sugar in them and are too sweet. I did not add the sugar the recipe calls for, and only a pinch of fennel as we are not a fan of that spice. It is Phenomenal! I am going to make a huge batch of this when my tomatoes from my garden are ready and can it so we have it on hand
Absolutely wonderful! I will never go back to sauce in a jar. I used minced garlic and then added frozen meatballs. It’s fantastic. I’ve made it twice this month. Thank you.
Made as written, but added 1/2 pound of ground beef and three Italian sausage mild and added red wine. Will make again. Was Delicious
Just add a lump of parmesan to it while its simmering it tones down the acidity and it’s really delicious I left out fennel seeds as well. I dont actually like parmesan but it’s not strong when cooked in sauce it melts and really is nice
Love this recipe. I started it on the stove and moved it to the crockpot to simmer for 4 hours. I left out the fennel seed because I hate the taste, but everything else the same. Added some mushrooms also. Definitely a keeper!
Love this recipe and sugar is needed to cut acid of tomatoes. Don’t listen to critics. You rock hon.
Instead of adding sugar to cut the acid taste of the tomatoes I add a VERY small amount of baking sofa, but be careful just a very small amount like a few drains at a time then stir, taste until you have it to the taste you want. Too much baking Sosa will take the taste away completely. I do this because my daughter is diabetic.
You can use coconut sugar, it has a low glycemic index. My daughter used it when she was diagnosed with gestational diabetes, and she still uses it. It’s ok for all diabetics.
I used Splenda. I made this last and divided the sauce among 3 Ziploc freezer bags and froze all of it for a later date.
Sugar is what I always use when tomato paste (in particular) is used. It’s just a small amount and lends a little flavor which is very flavorful in addition to cutting the acid of the tomatoes! I’d never use baking soda!
Finely grated carrots will help with the acidic nature of the tomatoes too. I add it to my meals to boost flavor, sneak a veggie in my family, and to fill out the meat. Youll want to saute them in with the onions and garlic or pop them in the microwave.
This looks so good, I like to add a little sugar to my sauce also, It helps it not taste to tomato-based. Love it can’t wait to try it.
Can chicken stock be replaced with veggies stock?
Yes!!! That’s what I do do it! It’s delicious still!