BEST Homemade Spaghetti Sauce
This homemade spaghetti sauce recipe is a family favorite and is sure to become yours too! Made with fresh ingredients and a secret ingredient that takes it to the next level. Watch the video to see how easy it is to make!
Servings: 8
Equipment
Ingredients
- Olive Oil
- 4 Large Fresh Tomatoes or 6 Small
- 2 Cloves Garlic
- Salt and Black Pepper
- 1 Onion diced
- 1/2 Cup Red Bell Pepper minced
- 1/3 Cup Baby Bella Mushrooms minced
- 1 Pound Mild Italian Sausage
- 1/4 Cup Fresh Parsley chopped (or 2 Tablespoons Dried)
- 1 teaspoon Fresh Rosemary chopped (or 1/2 Teaspoon Dried)
- 1 Tablespoon Fresh Basil chopped (or 1 1/2 Teaspoons Dried)
- 1 teaspoon Fresh Oregano (or 1/2 Teaspoon Dried)
- 1 Can San Marzano Tomatoes 28 oz
- 30 Ounces Tomato Sauce (about 2 cans), see note
- 2 Tablespoons Tomato Paste
- 1 teaspoon Kosher Salt plus more to taste
- 1 Bay Leaf
- 2 teaspoons Balsamic Vinegar
- 1/2 of a Rind from a Parmesan Cheese Wedge
Instructions
- Preheat an oven to 400 degrees F and drizzle a little oil on a cookie sheet.Olive Oil
- Slice the tomatoes in half and toss in the oil on the pan.4 Large Fresh Tomatoes
- Add the garlic, in it's skins and toss in the oil.2 Cloves Garlic
- Sprinkle with a little salt and pepper and bake for 20-30 minutes or until the tomatoes are wilted.Salt and Black Pepper
- Press the garlic out of their papers, mince and set everything aside.
- Heat a dutch oven over medium heat and add a drizzle of oil.Olive Oil
- Add the onions, bell peppers, mushrooms and garlic and stir with a wooden spoon until the onions begin to turn translucent.1 Onion, 1/2 Cup Red Bell Pepper, 1/3 Cup Baby Bella Mushrooms
- Add the Italian sausage and break it up a little.1 Pound Mild Italian Sausage
- As the meat browns, occasionally go back to the pan every minute or so and continue to break up the meat.
- Add the herbs and stir again to combine, allowing to cook for 30 seconds.1/4 Cup Fresh Parsley, 1 teaspoon Fresh Rosemary, 1 Tablespoon Fresh Basil, 1 teaspoon Fresh Oregano
- Add the tomatoes, canned tomatoes, tomato sauce, and tomato paste.1 Can San Marzano Tomatoes, 30 Ounces Tomato Sauce, 2 Tablespoons Tomato Paste
- Stir to combine and sprinkle with kosher salt evenly over the sauce.1 teaspoon Kosher Salt
- Add the bay leaf, balsamic vinegar and parmesan rind.1 Bay Leaf, 2 teaspoons Balsamic Vinegar, 1/2 of a Rind from a Parmesan Cheese Wedge
- Stir to combine and allow to simmer for 3 hours or all day.
- Before serving, remove the bay leaf.
- We let the parmesan stay in until we've eaten all of the sauce, even with the leftovers in the fridge.
Video
Notes
Tomato Sauce: We love to roast tomatoes, puree them, strain out the seeds and freeze in ziploc bags, but canned will work just fine.
Spaghetti sauce can be frozen for up to 3 months. Cool completely, then place in freezer containers of heavy duty freezer bags to freeze.
Nutrition
Serving: 1cup | Calories: 270kcal | Carbohydrates: 17g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 1316mg | Potassium: 938mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1858IU | Vitamin C: 42mg | Calcium: 66mg | Iron: 3mg