EVERYONE needs a go-to Spaghetti Sauce recipe because w-h-o doesn’t like spaghetti with marinara?
Growing up, my mom would make homemade spaghetti sauce about once a week and serve it with oily spaghetti noodles and buttery garlic bread, and it’s still one of my favorite meals to this day. There is something so cozy and comforting about a big bowl of noodles with marinara sauce and crispy bread on the side to dip into the sauce.
And we aren’t talking a jar of Prego, people.. we are talking homemade sauce. This version of homemade marinara sauce is simpler than most and can easily be made in under 30 minutes. It really is so easy and can be made in one pot if you are so inclined. I like to cook my ground beef in a separate pan just so I can easily discard the grease, but you can absolutely cook in the same pan if you want less clean up.
Whenever i’m in the mood for a meat-free pasta sauce, I like to add fresh mushrooms and extra tomatoes to this recipe and it’s perfecto! Try to remember that it’s really difficult to mess this up, so have some fun with it! Italian cooking is SO simple and fresh. I might be shunned by my in-laws for using canned tomatoes here because fresh tomatoes are definitely #1, however, canned tomatoes are super easy and do the trick if you ask me 🙂
I went to Italy with Alessandro’s family a few years ago, and taking a cooking class while we were there was one of the best decisions i’ve ever made (aside from joining the Cola family, of course). You would be shocked at how simple their cooking really is. It was summertime, so we made a few dishes that could be served at room temperature (interesting, right?).. and one of the dishes we made was a Tomato soup. Apparently, when I tried to say it in Italian, I kept calling it “soup soup tomato”. Just a blonde American trying to speak Italian, I tell ya.
But OMG, this tomato soup was seriously so incredible, and it only called for fresh ingredients…fresh tomatoes, homemade olive oil, garlic, fresh basil, salt, pepper, crushed red pepper, and fresh parmigiano. It was that simple and better than you could ever imagine.
If you have the time and want to use fresh tomatoes, dunk each one into boiling water for 1-2 minutes. Remove and place into an ice bath. Skin should easily peel off. Discard the seeds, place into pot, and using a fork or potato masher, gently crush the tomatoes into the pan. Proceed with recipe from there!
I would highly suggest slicing a baguette, drizzling each piece with olive oil/butter, fresh garlic, & parmesan and placing in a 375 degree oven for 7-8 minutes, or until crispy. Everyone (including yourself) will thank you.
- 1 lb grass-fed beef
- 2–3 T olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 28 oz can crushed tomatoes (Or 1 lb fresh tomatoes, peeled and seeded)
- 15 oz can tomato sauce
- 4 oz can tomato paste
- 2 bay leaves
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp red pepper flakes
- 1 tsp ground oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1 bunch fresh basil
- 1 lb spaghetti, cooked per instructions on package and tossed with olive oil
- Grated Parmesan, for serving
- Sliced Basil, for serving
- Toasted Garlic bread, for serving
- In a large pot over medium high heat, heat oil and saute onion and garlic for 2-3 minutes.
- Meanwhile, heat up another T of oil in a skillet over medium high heat and brown the ground beef until fully browned.
- Using a slotted spoon, add beef to pot with onion and garlic, discarding any grease.
- Add tomatoes, tomato sauce, and tomato paste to pot. Stir to combine.
- Stir in spices and fresh basil, reduce heat and let simmer for 20-30 minutes.
- Serve in bowls over oiled noodles, sprinkled with grated parmesan and fresh basil.