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Homemade Pasta Sauce Recipe

A black bowl of homemade spaghetti and meatballs on a white checkered plate. A salad and another bowl of spaghetti and meatballs sit in the corner of the photo.
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5 from 3 reviews

This mouthwatering red sauce incorporates onions, garlic, fresh herbs, and spices that boost its flavor. Add tender meatballs to swim in this sea of mouth-watering pasta sauce and you have the perfect comfort food to remedy the winter "blahs."

Ingredients

Scale

Homemade Pasta Sauce

  • 2 tablespoons Olive Oil
  • 2 cups Chopped Onions
  • 8 large Garlic Cloves (minced)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 3 tablespoons Tomato Paste
  • 3/4 cup Dry White Wine (I used Chardonnay)
  • 3 - 28 ounce can Fire Roasted Crushed Tomatoes (I prefer Glen Muir)
  • 4 tablespoons chopped Fresh Oregano
  • 1 cup chopped Fresh Basil
  • 1 1/2 teaspoon Onion Powder
  • 1 1/2 teaspoon Garlic Powder
  • 1 1/2 tablespoons Fennel Seeds
  • 3 tablespoons Brown Sugar

Instructions

Homemade Pasta Sauce

  • Heat a Dutch Oven or a large heavy bottom pan over medium-high heat and add 2 tablespoons olive oil until hot. Lower the heat to medium and add 2 cups chopped onions and cook until tender and translucent, approximately 8-10 minutes. Stir frequently.
  • Add kosher salt and freshly ground black pepper according to your preferred taste.
  • Add 8 large minced garlic cloves and cook for 1 minute, stirring constantly.
  • Remove the pan from the heat and add 3 tablespoons of tomato paste. Stir for one minute.
  • Place the Dutch Oven back on the heat and immediately add 3/4 cup of dry white wine. Turn the heat to medium-high and scrape all the brown bits off the bottom of the pan. Reduce heat to a low boil and continue to cook until most of the liquid is evaporated.
  • Add 3 - 28-ounce cans of fire-roasted crushed tomatoes, 4 tablespoons of chopped fresh oregano, 1 cup of chopped fresh basil, 1 1/2 teaspoon onion and garlic powder, 1 1/2 tablespoons fennel seeds, and 3 tablespoons brown sugar. Cool slightly.
  • Use a food mill with a medium blade and grind the marinara sauce through it.
  • Simmer for one to two hours.
  • ENJOY!!

Notes

  • Don't throw your parmesan rinds away, toss one into your sauce while it's simmering. It won't melt, only soften and then you can remove it before you serve the sauce. Throw your rinds in a ziplock bag and keep them in the freezer for when you need them.
  • If you don't have a food mill, there's no need to go out and purchase one. You can get similar results with pureeing in a food processor. Just be careful putting really hot sauce in a food processor or blender as it can blow the lid off and make a mess of your kitchen.
  • Some people like chunky sauces, so if that's you, leave the sauce the way it is. Chop the onions much smaller though.

Nutrition

Find it online: https://lingeralittle.com/the-best-homemade-spaghetti-and-meatballs/