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Easy Spaghetti Sauce Recipe

A rich and hearty homemade spaghetti sauce made in 30 minutes using Italian sausage, fresh garlic, and doctored-up marinara. A weeknight family dinner that never fails.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 494
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 1 tsp kosher salt
  • 2 tsp Italian seasoning or more to taste
  • 0.25 tsp crushed red pepper
  • 0.25 tsp black pepper
  • 6 garlic cloves smashed and minced, about 2 tablespoons
  • 1 lb mild Italian sausage bulk or casings removed
  • 28 oz marinara sauce jarred, Rao's recommended
  • 15 oz crushed tomatoes or petite diced tomatoes, with juice
  • 1 cup water used to rinse sauce jar and tomato can
  • 2 tbsp balsamic vinegar
  • 1 tsp Better Than Bouillon Beef Base
  • 1 lb dry spaghetti noodles for serving
  • 2 tbsp kosher salt for pasta water
  • fresh basil or parsley optional garnish
  • grated Parmesan cheese optional garnish

Equipment

  • Large Dutch oven or soup pot
  • Large pot for boiling pasta
  • Wooden spoon
  • Colander

Method
 

  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the chopped onion, salt, Italian seasoning, crushed red pepper, and black pepper. Saute for about 5 minutes until the onion softens and turns translucent.
  2. Add the minced garlic, adding a small drizzle of oil if the pan looks dry. Stir and cook for about 1 minute until fragrant. Do not let the garlic brown or burn.
  3. Add the Italian sausage and break it apart with a wooden spoon. Cook for 3 to 5 minutes until fully browned with no pink remaining. Drain excess grease if the pan looks very fatty.
  4. Pour in the marinara sauce and the crushed tomatoes with all their juice. Raise the heat to medium-high. Add 1 cup of water by rinsing out the sauce jar and tomato can before pouring into the pot.
  5. Stir in the balsamic vinegar and Better Than Bouillon Beef Base. Once the sauce begins to bubble, reduce heat to medium-low and simmer for 10 to 30 minutes. Add a splash of water every 30 minutes if simmering longer.
  6. About 10 minutes before serving, bring a large pot of water to a boil. Salt generously. Cook spaghetti for 8 to 9 minutes until al dente. Drain and toss lightly with olive oil.
  7. Plate the pasta and spoon the spaghetti sauce on top. Garnish with fresh basil or parsley and grated Parmesan. Serve immediately.

Notes

For a deeper flavor, add a few tablespoons of brine from kalamata olives, pepperoncinis, or green olives to the sauce while it simmers. The longer the sauce cooks, the richer and thicker it becomes. Store leftover sauce separately from pasta in an airtight container for up to 6 days in the fridge or 6 months in the freezer.