How to Make Authentic Spaghetti Sauce from Scratch with Fresh Tomatoes

Creating a rich, flavorful spaghetti sauce from scratch involves a blend of home-cooked tradition and careful seasoning to bring out the best in fresh tomatoes. This recipe, a staple from my childhood, guides you through the steps to achieve a delicious sauce that tastes like it has been simmering for hours. Let's dive in!

Ingredients

2 Tbsp oil (any oil will do, but not extra-virgin olive oil) 1 onion, diced 2-3 cloves garlic, minced 1 lb ground beef (about 80/20 ratio, or optional mix of ground beef and sweet Italian sausage for a specific flavor profile) A splash of red wine (optional, or use water to lift the fond from the meat) 1 6 oz can of tomato paste 1 8 oz can of tomato sauce 1 (28 oz) can of whole peeled tomatoes or crushed tomatoes Dried oregano and dried basil 2-3 bay leaves Grated Parmesan cheese, preferably freshly grated

Instructions

Heat the oil over medium-high heat and soften the onion just until translucent. It should become clear but not brown. Add the minced garlic and cook until fragrant, making sure it doesn’t burn. Toss in the ground meat and brown, stirring almost constantly to break it into tiny pieces. This helps distribute the flavors evenly. Add the wine or, if you prefer, water to the pot and scrape the bottom to lift any browned bits (called fond). Let the liquid reduce a bit, then stir in the tomato paste and let it cook until it darkens slightly. Add the tomato sauce and stir to combine. If using whole tomatoes, crush them with your hands or a potato masher before adding to the pot. Sprinkle over the top of the mixture about 1/2 cup of grated Parmesan cheese, then add the oregano and basil. Tuck in the bay leaves, then stir in the cheese. Cover the pot and let it simmer on the back burner for a few hours, stirring every 30 minutes to prevent sticking. For a quicker option, follow the renowned recipe by Marcella Hazan:

Marcella Hazan's 4-Ingredient Spaghetti Sauce

Ingredients:

1 28-ounce can whole tomatoes (no salt or herbs added) 5 tablespoons unsalted butter 1 small white onion, peeled and cut in half Kosher salt

To Serve:

Cooked pasta Shaved Parmesan cheese Freshly ground black pepper

Instructions:

Place the tomatoes, butter, onion halves, and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat. Lower the heat to maintain a gentle simmer. Stir and crush the tomatoes lightly with the back of a spoon occasionally until droplets of fat appear on the surface of the tomatoes (about 45 minutes). Remove and discard the onions. Serve over hot pasta with Parmesan and black pepper, if desired.

Adding Background Flavor

If you want to take it up a notch, consider adding herbs such as oregano or basil. However, the basic sauce recipe is incredibly delicious on its own. Using fresh garden tomatoes in this recipe will elevate the flavors even further.

Conclusion

Creating a homemade spaghetti sauce from scratch with fresh tomatoes is a rewarding culinary experience that captures the essence of Italian cuisine. Whether you follow the full recipe or simplify it like Marcella Hazan, the result will be a dish that warms the heart and satisfies the palate. Take the time to cook it slowly, and enjoy the rich, complex flavors that develop with each simmer.