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Easy Homemade Spaghetti sauce is a simple recipe made with pantry ingredients! Make a double or even triple batch for freezing or canning so you always have some fresh sauce ready to go.

You can use this homemade spaghetti sauce ladled over pasta, or in recipes like my One Pot Spaghetti with Chicken or Million Dollar Spaghetti Casserole.

Easy Homemade Spaghetti Sauce in a pot with a ladle

I like to serve this spaghetti sauce with pasta and Easy Homemade Meatballs and my famous Cheesy Garlic Bread. Toss up a Copycat Olive Garden Salad and you’ve got a complete meal!

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Easy Homemade Spaghetti Sauce

My easy homemade Spaghetti Sauce and meatballs are on our menu at least once a month, so I always make a huge batch to portion and freeze and save myself some time. Most recipes want you to simmer the sauce for hours, but my simplified spaghetti sauce recipe can be ready in about 30 minutes.

A big pot of Easy Homemade Spaghetti Sauce

How To Make Spaghetti Sauce

  • Start with quality ingredients. One of the most crucial parts of your sauce is good quality tomatoes. I use San Marzano canned tomatoes – they are high quality and taste fresh because they are canned immediately after being picked. Trust me, this is worth a little splurge.
  • Saute onion and spices. Heat some olive oil in a large dutch oven over medium heat and cook some diced onion, fresh minced garlic and whatever herbs you’re using.
  • Add tomatoes. Pour in crushed tomatoes, tomato sauce and tomato paste. I like to add all three to get a rich tomato flavor.
  • Bring the sauce together. Once the tomatoes are combined and the sauce is starting to take shape, add the remaining ingredients – chicken broth (or water), balsamic vinegar, sugar, salt and pepper.
  • Simmer. Bring the sauce to a boil, then simmer for at least 30 minutes. You can totally toss some pasta with the sauce at that point and call it good, and it will taste good. But if you’ve got the time, keep it simmering for an hour or 2 to develop a richer, deeper flavor.
  • Garnish and serve. After dividing into serving bowls, you can sprinkle on some fresh or dried herbs like fresh basil, or some grated parmesan cheese.
Easy Homemade Spaghetti Sauce spooned out onto a pile of spaghetti

What is the difference between Spaghetti Sauce, Marinara, and Pizza Sauce?

Spaghetti sauce and marinara sauce are only slightly different. Both are tomato based sauces and simmered for great flavor. Marinara is a more simple tomato sauce, made with tomatoes, garlic, salt, and pepper. Sometimes herbs like basil and oregano are added.

Spaghetti sauce is more hearty, and often has a few ingredients added for richness and balance, like balsamic vinegar and sugar. Sometimes ground beef or Italian sausage is cooked with the sauce.

Pizza sauce can be any type of sauce you put on a pizza, but traditionally is similar to marinara, but it’s uncooked.

Easy Homemade Spaghetti Sauce over spaghetti with basil leaves


What kind of tomatoes are best for spaghetti sauce?

When using canned tomatoes, I always choose San Marzano. They are a favorite for their sweet flavor and low acidity. 

This variety of plum tomatoes are grown in the rich volcanic soil at the base of Mount Vesuvius. The flesh is firm and not too juicy; they are deep red in color with an easy to remove skin and low seed count. San Marzano canned tomatoes are considered a premium type, and there are several brands that carry them.

What kinds of spices are used in spaghetti sauce?

I like to keep it fairly simple with some dried oregano, basil, and red pepper flakes for heat. I will sometimes add parsley, fennel, or thyme. If you have access to them, fresh herbs are almost always recommended.

Expert Tips

  • If your family is anything like mine, they refuse to eat my sauce with chunks of tomato. Do yourself a favor and pick up an Immersion Blender. (aff) It will puree your sauce in minutes – no more chunks left at the bottom of the spaghetti bowl!
  • Feel free to customize the sauce – saute some bell pepper with the onion or add mushrooms. More red pepper flakes will intensify the heat level, or you can leave them out completely.
  • Adding meat to your sauce: This is a personal preference! You can cook ground beef with the onions, cook some Turkey Meatballs, or Italian Sausage (link or ground).

Make Ahead, Storage, and Freezing Tips

One of the great things about this recipe is that it’s so easy to make a double or triple batch. You’ll have plenty of leftovers to store in the fridge or freezer, which can easily pinch-hit when you have no idea what to make for dinner that night. All you have to make is the noodles and a salad!

How long does the sauce last in the fridge?

Allow the sauce to cool completely, then place leftovers in an airtight container in the refrigerator for up to 4-5 days. It’s best to store sauce and pasta separately, as the noodles can soak up the liquid when reheated.

Reheat in the microwave or in a small pot on the stovetop.

How To Freeze The Sauce

Let the spaghetti sauce cool completely, then store it in a freezer-safe container or resealable plastic bag.

Hot Tip – Pour leftover sauce into a gallon-sized freezer bag, lay flat on a tray or piece of cardboard and pop it into the freezer. It will not only freeze quicker, but it will stack for storage and won’t take as long to defrost. Freeze for 4-6 months.

Can you make the sauce ahead of time?

You can make your sauce up to a few days in advance and store it in the fridge for up to 3-4 days. Keep in mind that if you have leftovers, you will want to freeze them right away.

Can this spaghetti sauce be canned?

Canning Instructions: Sterilize 6 pint-size mason jars and add a tablespoon of lemon juice to each jar. Fill the jars with the prepared sauce, screw on the lids and bands tightly, then process in a water bath for 35 minutes.

Easy Homemade Spaghetti Sauce over spaghetti on a plate

More Italian-Inspired Recipes

A close up of Spaghetti Sauce

Homemade Spaghetti Sauce

4.60 from 5 votes
My homemade spaghetti sauce is an easy recipe that will dominate pasta night! Make a double or even triple batch to freeze for the time time that craving hits.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 1 medium white onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon dried oregano
  • pinch of red pepper flakes
  • bay leaves
  • 28- ounce can San Marzano crushed tomatoes
  • 1 15- ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1/4 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 1-2 tablespoons granulated sugar to taste
  • ¼ cup fresh chopped basil or 2 teaspoons dried – add with the spices above
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • fresh basil leaves for garnish
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  • Heat olive oil in a 5-quart Dutch oven or soup pot. Add onion and sauté until translucent and soft; about 4 minutes.
  • Add minced garlic, oregano, red pepper flakes and bay leaves. Stir and cook for 1 minute.
  • Stir in crushed tomatoes, tomato sauce, tomato paste, chicken broth, sugar, vinegar and fresh chopped basil. Bring to a boil, cover, and reduce heat to low. Simmer for at least 30 minutes to an hour, stirring occasionally.
  • Meanwhile, cook spaghetti (or your favorite pasta) according to package directions. Drain (do not rinse) and toss with homemade spaghetti sauce. Garnish with fresh basil leaves if desired.


  • For meat sauce, add 1 pound of ground beef or Italian sausage after the onion is soft and translucent. Cook until no longer pink, then drain grease from the pot, then continue with step 2.
  • Regular spaghetti sauce will make about 4-5 1-cup servings. Meat sauce will make 6-7 1-cup servings.
Keyword homemade spaghetti sauce, spaghetti sauce


Serving: 1cupCalories: 164kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 1356mgPotassium: 1083mgFiber: 7gSugar: 19gVitamin A: 1146IUVitamin C: 31mgCalcium: 124mgIron: 5mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Red Ribbon SPA says:

    I got to admit, this post is pretty good. In fact, it’s one of the best I’ve come across in a long time.

  2. annetherese Willette says:

    Sounds really good. I will try it next time I make sauce. Thanks.

  3. Brittani says:

    Delicious!! I don’t think I made any changes to the recipe and it came out perfect! I’m making it again this week and freezing left overs.

    1. Kristin says:

      Nice! Thanks for stopping by Brittani.

  4. Rose says:

    I’m just starting to learn to cook so I follow recipes as written. I don’t see where you added the salt and pepper. Is that just season to taste after the sauce is done?

    1. Kristin says:

      Oh shoot, thanks for pointing that out. I often add salt and pepper to taste but always add it at the end of a recipe, so I would do the same here.

  5. DJ says:

    I just made this tonight, and I have tried MANY spaghetti recipes, this one is superb! Thank you ??

    1. Kristin says:

      Thank you so much DJ! So glad you enjoyed it!

  6. Elizabeth says:

    Looks awesome. I am allergic to garlic what do you suggest I could use instead?

    1. Kristin says:

      I would suggest just leaving out the garlic.

  7. Dee says:

    So what is HOMEMADE about using all canned tomato products?

    1. Kristin says:

      It’s not a traditional jarred, premade sauce. I don’t think using canned tomatoes is wrong, but apparently you do? It says “homemade” and I made it at home, mixing ingredients together. If it was “from scratch” it would mean I cooked the tomatoes as well.