Easy Spaghetti Sauce
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This easy spaghetti sauce is so basic but loaded with flavor and contains no added sugar! It can be made on the stove, in a slow cooker, or in an instant pot.
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If you are a looking for a simple yet flavorful spaghetti sauce, then look no further. This sauce will be your new go to when you want to eat clean without sacrificing taste.
This easy homemade spaghetti sauce is our go-to recipe. It’s so simple and tastes incredible. It’s become just as popular as our homemade sloppy joe sauce.
There are minimal ingredients and no added sugars. It’s perfect for pasta noodles or vegetable noodles. It’s similar to our eggplant tomato sauce and it’s a bit healthier than our amogio sauce or carbonara sauce.
Garlic, onion, and basil flavor the sauce and it’s completely meat-free. But, if you are a meat lover, you can always add that in.
The sauce can be cooked in a variety of ways making it perfect for busy weeknights.
Simmer it on the stove or in the slow cooker. Or give it a quick cook in the pressure cooker.
I’ll leave tips down below on how to cook and store this homemade spaghetti sauce with ease!
If you’re in the mood for fall flavors, try adding pumpkin for a creamy pumpkin sauce! Or add ground turkey for a simple ground turkey meat sauce. Or add some spice for an Arrabbiata sauce.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Olive oil: For sautéing the onion and garlic
- Onion: One medium onion for the best flavor
- Garlic: Love the flavor of garlic in spaghetti sauce
- Tomato Puree: We prefer this over tomato paste
- Crushed tomatoes: Gives the sauce a rustic texture
- Basil: Fresh basil is heaven is pasta sauce
- Salt and pepper: Season to taste
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Sauté the onion and garlic in olive oil. Cook it until the onion turns translucent.
- Add the rest of the ingredients and simmer. The longer you simmer the sauce, the more flavorful it will be. We tend to let it cook for an hour.
- Use it right away or store it for later. If you plan to store it for later use, let the sauce cool to room temperature, about 1 hour, then transfer it to an airtight container.
To make a meat sauce, cook 1 pound of ground beef then drain the fat and add it in step 2.
How to Make Easy Spaghetti Sauce in a Slow Cooker:
You can make this sauce in a slow cooker by…
- Sauté the onion and garlic in olive oil. Cook it until the onion turns translucent.
- Transfer to slow cooker and add remaining ingredients. Cover and cook on low for 8 hours.
How to Make Easy Spaghetti Sauce in an Instant Pot:
Spaghetti sauce can also be made in an Instant Pot…
- Sauté the onion and garlic in olive oil. Use the Instant Pot’s saué option to cook until the onions turn translucent.
- Stir in ⅔ cup of broth to deglaze the pot. (we like vegetable broth but you can use beef or chicken.) And stir in the remaining ingredients.
- Cover and cook. Secure the lid and turned the valve to the sealing position. Set the pressure cook button to 10 minutes on high pressure.
- Release the pressure. When finished cooking, let the pressure release naturally for at least 10 minutes then move the valve to venting.
- Remove the lid and stir.
Add ground meat by cooking it in the Instant Pot with the onions and garlic. Drain the fat then continue with the next step.
Make Ahead Tips
- Refrigerate – Allow the sauce to cool for about 1 hour then transfer it to an airtight container. Refrigerate for up to 4 days.
- Freeze – Allow the sauce to cool to room temperature, about 2 hours, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw the sauce overnight in the refrigerator then reheat and use right away.
Italian sauces are some of the best and if you are a lover of Italian food, we’ve got a growing archive to satisfy you!
Easy Spaghetti Sauce
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic, about 3 cloves
- 29 ounce can tomato puree
- 28 ounce can crushed tomatoes, with juice
- ½ cup fresh basil, chopped
- 2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Heat oil in a large saucepan over medium-high heat. Add the onion and garlic, sauté until onions become translucent.
- Add the tomato puree, crushed tomatoes, basil, salt, and pepper. Bring to a low boil, stirring often.
- Reduce the heat to low and simmer uncovered for 1 hour.
- Serve immediately or allow to cool then package it in a freezer safe container for easy storage.
Make ahead tip
- Allow the sauce to cool for about 1 hour then transfer it to an airtight container. Refrigerate for up to 4 days.
- Or Allow the sauce to cool to room temperature, about 2 hours, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw the sauce overnight in the refrigerator then reheat and use right away.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Very easy to make., but too sour.