We never used bottled tomato sauce growing up since we always made our own homemade spaghetti sauce. I didn’t think much of it because I was young. But when I ate spaghetti at a friend’s place and they used canned sauce, I didn’t care for it. My father usually made our sauce; it was one of his favorite things to do on Sunday afternoons.
My Sicilian grandmother taught me how to make homemade spaghetti sauce. It has been used for generations and cannot be ruined! It’s incredibly simple and tastes far superior to store-bought sauce. You can also make this in a crockpot, which is one of our favorite dump recipes.
If you wish to can this sauce, leave out the Parmesan cheese and add it while the sauce is heated before serving. We frequently add ground meat or Italian sausage to it (the one seen contains ground beef). This merely adds to the enjoyment!
If you like this homemade spaghetti sauce recipe, you’ll like these great Italian dishes:
Many of these dishes can be found in our ALDI Meal Plans, where we teach you how to create 20 meals for under $160 in under 3 hours!
IMPORTANT NOTE: If using fresh tomatoes:
This sauce can be made using either canned crushed tomatoes or fresh tomatoes. If you’re using fresh tomatoes, you’ll need 12-15 medium-sized tomatoes. When using fresh tomatoes, there is clearly more work required, but it is well worth it!
First, you’ll need to remove the skins. The simplest approach is to score the skins with a sharp knife, then boil them for about a minute before placing them in cold water.You should do this in batches.
Ingredient
2 cans tomato paste (6 oz.)
1 can tomato puree (28 oz.)
2 cans crushed tomatoes (28 oz.)
4 smashed garlic cloves
12 cup chopped onion 12 tbsp extra virgin olive oil
2 12 teaspoons white sugar
1 tablespoon salt 1 tablespoon black pepper
1 teaspoon dried basil
1 tsp dried oregano
12 tsp dried thyme leaves
12 tsp dried rosemary leaves
14 cup grated parmesan cheese
12 cup red wine, dry
212 cup water
Direction
On low-medium heat, add your olive oil and sauté your onions for about 4 minutes, then add your crushed garlic and simmer for another 2 minutes. Then add your tomato products and water. Make sure to thoroughly combine everything.Mix in the seasonings and cheese. Cook covered for 2 1/2 hours.Cook for another 30 minutes after adding the wine. On the first day, the sauce will be thin.Also, using meat will change the thickness.The second day, this thickens into a lovely sauce.
