This pasta sauce is rich, flavorful, and made from simple ingredients that come together to create the perfect balance of sweetness, acidity, and umami. Whether I use it for spaghetti, lasagna, or any other pasta dish, this sauce always delivers a comforting and delicious experience.
Why I Love This Recipe
- It’s made with fresh, wholesome ingredients that give it a deep, rich flavor.
- The slow simmering process enhances the taste, making it even better over time.
- It’s incredibly versatile—I can use it on pasta, as a pizza sauce, or even in casseroles.
- It stores well, meaning I can make a big batch and enjoy it for weeks.
- It’s so much better than store-bought sauces, both in taste and quality.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, finely chopped
- Garlic, minced
- Crushed tomatoes
- Tomato paste
- Tomato sauce
- Water
- Sugar
- Dried basil
- Dried oregano
- Salt
- Black pepper
- Red pepper flakes (optional for heat)
- Bay leaf
- Fresh parsley, chopped
Directions
- I start by heating olive oil in a large saucepan over medium heat.
- I sauté the chopped onion until it becomes soft and translucent.
- I add the minced garlic and cook for another 30 seconds until fragrant.
- Next, I stir in the crushed tomatoes, tomato paste, tomato sauce, and water.
- I mix in the sugar, basil, oregano, salt, black pepper, red pepper flakes, and the bay leaf.
- I bring the sauce to a gentle simmer, reduce the heat to low, and let it cook uncovered for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor.
- I remove the bay leaf and stir in fresh parsley before serving.
Servings and Timing
- Servings: Makes about 6-8 servings
- Prep Time: 10 minutes
- Cook Time: 30-60 minutes (depending on how deep I want the flavor)
- Total Time: 40-70 minutes
Variations
- Meat Sauce: I sometimes brown ground beef, Italian sausage, or a mix of both before adding the tomatoes.
- Spicy Version: For extra heat, I increase the red pepper flakes or add a chopped chili pepper.
- Chunky Sauce: Instead of blending the sauce, I leave the tomatoes a bit chunky for texture.
- Creamy Sauce: A splash of heavy cream makes this sauce rich and velvety.
- Wine-Infused: A bit of red wine adds depth and enhances the flavor.
Storage/Reheating
- Refrigeration: I store leftover sauce in an airtight container in the fridge for up to 5 days.
- Freezing: It freezes beautifully! I let it cool completely, then store it in freezer-safe bags or containers for up to 3 months.
- Reheating: I warm it up on the stovetop over low heat, stirring occasionally. If it's too thick, I add a little water or broth to loosen it up.
FAQs
How can I make this sauce thicker?
I let it simmer longer to reduce excess liquid. If needed, I stir in a small amount of tomato paste to help thicken it up.
Can I use fresh tomatoes instead of canned?
Yes! I use about 2 pounds of fresh tomatoes, peel them, and blend them before cooking.
Is this sauce good for pizza?
Absolutely! I just let it simmer a little longer to make it thicker and more concentrated for spreading on pizza dough.
Can I make this in a slow cooker?
Yes, I sauté the onions and garlic first, then add everything to the slow cooker and let it cook on low for 6-8 hours.
What can I do if my sauce is too acidic?
I balance the acidity by adding a pinch of sugar or a small amount of baking soda to neutralize the acidity.
Conclusion
This is truly the best pasta sauce I’ve ever made! It’s packed with flavor, easy to customize, and perfect for so many dishes. Whether I’m making a quick weeknight dinner or preparing a special meal, this sauce never fails to impress.
Print
World's Best Pasta Sauce!
- Total Time: 40-70 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This homemade pasta sauce is rich, flavorful, and made with simple ingredients that create the perfect balance of sweetness, acidity, and umami. Slow-simmered to perfection, this sauce pairs beautifully with spaghetti, lasagna, and even pizza. Say goodbye to store-bought sauce—this easy pasta sauce recipe is all you need for a comforting Italian meal.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 can (15 oz) tomato sauce
- ½ cup water
- 1 tbsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Sauté the chopped onion until soft and translucent, about 3-5 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
- Mix in sugar, basil, oregano, salt, black pepper, red pepper flakes, and the bay leaf.
- Bring the sauce to a gentle simmer. Reduce heat to low and let it cook uncovered for at least 30 minutes, stirring occasionally. (For deeper flavor, simmer up to 60 minutes.)
- Remove the bay leaf and stir in fresh parsley before serving.
Notes
- For a meat sauce: Brown ground beef or Italian sausage before adding the tomatoes.
- For a spicy version: Increase red pepper flakes or add a chopped chili pepper.
- For a chunky sauce: Leave some tomato pieces unblended for texture.
- For a creamy sauce: Stir in a splash of heavy cream before serving.
- For a wine-infused sauce: Add ¼ cup of red wine during the simmering process.
- Prep Time: 10 minutes
- Cook Time: 30-60 minutes
- Category: Sauces & Condiments
- Method: Simmering
- Cuisine: Italian
