This isn’t just spaghetti; it’s a warm hug on a plate. A deeply savory, slow-simmered tomato sauce clings to perfectly cooked spaghetti, laced with the aromatic punch of garlic and herbs. It’s a classic for a reason – comforting, satisfying, and reminiscent of Sunday dinners past, built on simple ingredients and a lot of love.
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Servings: 6
Cook Time: 2 hours 30 minutes
Servings: 6
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
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Step-by-Step Instructions
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper.
- Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.
- About 20 minutes before the sauce is finished, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, until al dente.
- Reserve about 1 cup of pasta water before draining the spaghetti.
- Add the drained spaghetti to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in 1/2 cup grated Parmesan cheese.
- Serve immediately, garnished with additional Parmesan cheese.
Expert Tips for Success
- Don’t rush the sauce! Low and slow is key for maximum flavor.
- Using a heavy-bottomed pot prevents the sauce from scorching.
- Taste and adjust seasoning throughout the cooking process.
- For a smoother sauce, use an immersion blender to partially blend it after simmering.
- A splash of red wine vinegar at the end brightens the sauce.
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Frequently Asked Questions
Q: Can I use fresh herbs instead of dried?
A: Absolutely! Use about 1 tablespoon of chopped fresh oregano and basil for every teaspoon of dried. Add them during the last 30 minutes of simmering.
Q: Can I add meat to the sauce?
A: Yes, browned Italian sausage or ground beef are excellent additions. Add them after softening the onions.
Q: Can I make this sauce ahead of time?
A: Yes, the sauce can be made 2-3 days in advance and stored in the refrigerator. The flavor will actually improve!
Thank you for trying out this recipe! We hope you and your family enjoy it.
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