Authentic Italian Food
Authentic Italian food is a big tradition in our family. Over the years I’ve come up with plenty of healthy twists on our favorite Italian dishes that fit our lifestyle. One of the most delicious recipes is this homemade spaghetti sauce that goes great on rice noodles, zucchini noodles, and of course homemade meatballs.
Why Homemade Pasta Sauce?
Years ago I became privy to my Nonna’s best spaghetti sauce recipe that uses pre-canned tomato sauce and diced tomatoes (that she probably canned herself). One year I attempted to mimic the recipe using fresh tomatoes since we had an abundance from our garden and came up with my own pasta sauce recipe. It’s great on homemade “spaghetti” and meatballs, especially with a little parmesan cheese. I’m sharing my variations of both today:
How to Make Pasta Sauce from Fresh or Canned Tomatoes
If you’re working from fresh tomatoes, use the first recipe. If you’re using canned tomatoes, use the second. I cook this on the stovetop, but you could also simmer them down in a Crockpot or slow cooker if preferred.
While “Nonna’s Recipe” is still the gold standard of spaghetti sauce in our family, I’m not sure I’m allowed to share the secret recipe. Instead, I’m sharing my own variations. I know I can share one part of her secret, which is to throw a piece of a carrot into the sauce while it’s cooking. This absorbs the acidity of the tomatoes and creates a sweeter sauce. It also removes the need for a sweetener to cut down the acidity.
This spaghetti sauce is great for an easy weeknight dinner, especially if you can it for later. Plus we think it tastes a lot better than jarred sauce from the store.
Homemade Spaghetti Sauce With Fresh Tomatoes
Authentic tomato marinara sauce from fresh tomatoes, basil, and garlic. Grate half of the carrot. Pour the olive oil into a large stockpot or Dutch oven over medium-high heat. When hot, add the diced onions to the olive oil and saute for 5 minutes. Add the minced garlic and grated carrot and saute for 2-3 minutes longer or until onions are translucent and tender.
Nutrition Facts
Amount Per Serving (0.5 cup)
Calories 144
Fat 7g
Sodium 313mg
Carbohydrates 19g
Fiber 5g
Protein 3g
30 Minute Homemade Spaghetti Sauce With Canned Tomatoes
If a two-hour simmer time isn’t your thing, this recipe tastes almost as good and cooks in much less time. This is my go-to on a busy night when I have 30 minutes to turn a pound of ground beef into dinner.
Nutrition Facts
Amount Per Serving (0.5 cup)
Calories 158
Fat 7g
Sodium 577mg
Carbohydrates 22g
Fiber 5g
Protein 5g
How to Use Homemade Pasta Sauce
You probably already have a recipe in mind since you’re reading this post, but this is endlessly versatile and great in many recipes. The fresh tomato recipe variation is great for tomato season, and I often can any extras to use in the winter. It works great with Italian sausage, beef, and even ground turkey. I’ll often serve it with zucchini noodles and chopped up bell peppers for extra veggies. I use this sauce in:
How to Can Your Own Pasta Sauce
You can easily make a large batch of either of these sauces and can it for future use. I often do this when we have an abundance of tomatoes from the garden. There’s really no reason to can the recipe made from canned tomatoes since it’s quick to whip up and there’s no need for the extra step. Canning Instructions for Homemade Tomato Sauce:
How to Freeze Homemade Tomato Sauce
If canning isn’t your thing, you can also freeze this homemade sauce. I like to freeze in quart-size glass mason jars or metal containers, to avoid the plastic in freezer bags. You can also freeze this sauce in any airtight container once it has cooled. What are your favorite ways to use spaghetti sauce? Leave a comment and let me know!