Simple Spaghetti Sauce

3 weeks ago 8

The post Simple Spaghetti Sauce appeared first on Penny Pinchin' Mom.

This is the basic homemade spaghetti sauce recipe I make when I’m looking for something quick and easy. Sometimes I’m out of the store bought jars, but I often keep canned tomato products in my pantry because they’re perfect for creating all kinds of different recipes. A simple spaghetti sauce is one of those recipes I can make with those tomatoes.

There are a lot of ways you can glorify this sauce to give it more complexity or turn it into your own signature sauce. However, this basic recipe will work in a pinch or when you are just looking for something simple.

When I have time I like to use my own tomatoes to make garden fresh spaghetti sauce, but I never have enough to last me through the year, even when I can those tomatoes. This is why I’m using store bought canned tomatoes for this recipe.

Also See: Homemade Spaghetti Sauce with Garden Fresh Tomatoes

You’ll find the recipe for Simple Spaghetti Sauce below, but before you get started, look through this list of stir in ideas to see if there is something you have on hand to stir in.

diced celery
diced green peppers
roasted red peppers
olive oil
black olives
red, blush or white wine (preferably not cooking wine, they don’t have the same flavor)
brown sugar
mushrooms
sausage
hamburger
zucchini
Kielbasa
broccoli
cheese
crushed red pepper flakes
clams
a touch of vinegar (for some tang, maybe apple cider or balsamic)
Asparagus
shredded carrots
basil
oregano
salt/pepper

Also See: Crockpot Spaghetti and Meatballs

Simple Spaghetti Sauce

Print Recipe

Author: Penny Pinchin Mom

Ingredients

29 oz can of tomato sauce
15 oz can of crushed tomatoes in puree
6 oz can of tomato paste
3 garlic cloves minced
1/2 cup onion chopped or minced (your choice on how big of chunks you want)
2 tbsp Italian seasoning more or less to taste

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Instructions

Add all ingredients to a sauce pot and simmer for at least 15 min on a medium to low temp. Stir frequently and consider using a breathable splatter guard to help prevent sauce splatters everywhere. The longer this cooks, the thicker it gets. If it gets too thick, you run the risk of a burned flavor in the sauce, so don’t over cook it.
When the sauce is heated through and the onions are cooked to your preference your sauce is ready to serve.