Spaghetti Sauce: Family pasta nights are complete with this homemade recipe

Set aside canned spaghetti sauce; All you need is an hour and a few basic ingredients to make this traditional, rich pasta sauce at home. Which would you prefer—mystery meat in a glass jar or a handmade dish of spaghetti with meaty, basil-and-parmesan-infused tomato sauce? We try to find solutions. You can serve this spaghetti sauce with all your favorite pasta side dishes for a formal or casual dinner. We assure you that this is a family-friendly, handmade pasta dish that you’ll want to use for dinner parties and weeknight meals year-round. For all our great advice on how to make the greatest possible version of this classic sauce, keep reading:

Spaghetti sauce vs. other tomato sauces:

Although spaghetti sauce is a thick, meaty tomato sauce enhanced with basil and Parmesan, there are some differences from other well-known tomato-based sauces:

Spaghetti sauce is not bolognese, just as bolognese is not spaghetti sauce. The ingredients of Bolognese are carrots, celery, red wine, beef broth or stock, and milk. It is essentially an elevated ragu stew that is much appreciated in Bologna.

There’s a slightly easier marinara sauce, made with crushed tomatoes, onion, garlic, olive oil and basil that simmers for less than an hour. This is not a thick tomato sauce that has spent all afternoon simmering on the stove.

Although pomodoro sauce is simply tomato sauce, it is not the same type of sauce that is commonly associated with spaghetti and meatballs. Actually, it’s fresh tomatoes (not canned) sauteed in garlic and olive oil.

How to make the best spaghetti sauce:

Choosing the right canned tomato sauce is essential to making the most spaghetti sauce possible. Scalfani, Mutti, and Bianco di Napoli are brands to look for; They should all carry San Marzano tomatoes. Why buy whole and peeled tomatoes if you’re going to split them anyway? This is because they require less processing than other canned tomatoes. Plus, you have more options on how to prepare them—you can purée them, finely chop them, or leave them whole. This means that tomatoes have more possibilities for saucing.

Another great recipe we use to make the tastiest spaghetti sauce? Add the tomatoes and Parmesan rind to your sauce. The rind will add a rich, salty flavor to the sauce the umami and the overall depth of flavor.

Storage:

This sauce freezes beautifully. Allow the sauce to cool down, scoop into freezer-proof containers, and freeze up to 1 month. Defrost and reheat as desired.

Although you might be too busy devouring a heaping bowl of spaghetti, let us know what you think in the comments below!

Yields: 4-6 servings

Prep Time: 10 mins

Total Time: 55 mins

Ingredients

• 3 tbsp.extra-virgin olive oil, divided
• 1medium yellow onion, finely chopped
• 6cloves garlic, sliced
• 1/2 tsp.dried basil (optional)
• 3 tsp.kosher salt, divided
• 1 tsp.freshly ground black pepper, divided
• 1 lb.(85% lean) ground beef
• 2(28-oz.) cans whole peeled tomatoes
• 1Parmesan rind
• 1/4 c.chopped fresh basil
• 1 tbsp.unsalted butter

Directions

1. Heat two tablespoons of oil in a medium saucepan over medium heat. Add onion, garlic, oregano, basil (if using), and 1 teaspoon each salt and pepper. Cook, stirring frequently, for 7 minutes or until onion is translucent and lightly golden brown.
2. Set the temperature to medium-high. Using a wooden spoon, add the meat and break it into small pieces. Sauté the meat for approximately 8 minutes, stirring occasionally and reducing the heat if necessary. Add remaining 1/2 teaspoon pepper and 1 teaspoon salt.
3. Using your hands, dice the tomatoes and their liquid into a medium-sized bowl. Stirring regularly, add the tomatoes and Parmesan rind to the pot and simmer over medium heat until the sauce has reduced by approximately 25% and the raw tomato flavor has gone. 25 to 30 minutes. Remove from heat; discard Parmesan rind.
4. Add butter and remaining 1 tablespoon oil and 1 teaspoon salt; toss to combine until sauce is glossy and butter is melted.

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