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The best homemade pasta sauce recipe

The best homemade pasta sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce

This is the only homemade pasta sauce recipe you'll ever need! It's ready in less than an hour and packed with flavour.

2 people made this

IngredientsServes: 8

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 225g fresh mushrooms, chopped
  • 1 red pepper, diced
  • 60g fresh flat-leaf parsley, torn
  • 2 tablespoons fresh oregano
  • 2 tablespoons sugar
  • 2 teaspoons dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon crushed chilli flakes
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 800ml tomato passata

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red pepper and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, chilli flakes, salt and black pepper; stir to combine, 2 minutes.
  2. Add tomato passata; simmer over low heat until flavours have combined, 30 minutes.
  3. Transfer half the sauce to a food processor or blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (22)

by Nancy Janette Chambless

It was a very good base recipe. I omitted the mushrooms and cut the parsley to 1/4 cup added two cups of fresh tomatoes and put all the herbs into the blender with a can of diced tomatoes and pured it. Instead of olive oil I browned some hamburger and added onions and garlic, sauteing them in the grease while the ground beef cooked. Didnt have bell peppers and added salt to taste after all the ingredients were added together. Just waiting now to see if it cooks down (thickens) but the flavor is spot on! Awesome recipe for just a bunch on ingredients from my fridge, pantry and cabinet!-12 Mar 2013

by Just Tabitha & me

I made this with wonderful results! The spices are almost spot on! The flat leaf parsley is AKA "Italian Parsley". (Little cooking trivia!). I cut this down, just a bit (ran out in garden) but still tasted great. I did, however, not include the mushrooms, again because I was out, & grocery store is 14 mi. away. However, I can only imagine they would have only made the dish better. I used fresh tomatoes, rather than canned because Istill have tons. Just for the record though, for those who added meat, or sausage, a Marinara sauce, by definition, is a meatless red sauce. When you add meat, you are making spaghetti. HTH!!! Blessings!!!-05 Sep 2015

by diana

Just finished making this recipe and it is easy to make with great taste. Today I didn't have any mushrooms but I did have everything else in my cabinet. Added a dash of sherry to the onion mixture, at the end, to replace the mushrooms. It worked great. Emulsified the sauce then added a tablespoon of butter. That gave it a bit of a creamy feel. Love this recipe and will make it again and again!-31 May 2015


Nana’s Best Meat Sauce (with Spaghetti) Recipe

Nana knows a thing or two about home cooking.

If you’ve been following the blog for awhile, you’ve surely tried Nana’s EPIC Creamy Potato Soup Recipe and Nana’s Epic Chicken and Rice. If you haven’t yet STOP WHAT YOU ARE DOING and go add these to your dinner menu for next week. Seriously.

Anyways, as I was saying, my mom “Nana” is my go-to guide for all things comfort food. So when I wanted to create a hearty, savory, Sunday dinner-worthy Spaghetti with Meat Sauce recipe, I of course turned to Nana…

This fabulously easy and delicious sauce is a play off my mom’s old-timey spaghetti and meat sauce recipe. It’s not meant to be an authentic Italian Bolognese recipe, but is more of a classic Italian-America bistro meat sauce that’s heavy on the tomatoes. It is similar to Sunday Gravy but without the sausage links and peppers.


Homemade Spaghetti Sauce

If Julia Child taught America how to roast chicken, Marcella Hazan taught us how to make good pasta. There's not a blockbuster movie about Marcella's life (yet), and none of her cookbooks have become best-sellers 48 years after they were first published (like Mastering The Art of French Cooking did). But pretty much everything we know about good homemade Italian food, we owe to her. However, that's not to say she's a totally traditional cook. Among her most famous recipes is tomato sauce with onion and butter, and everything about it is a little unconventional. The onion is unsauteed, the sauce simmers for less than an hour, and there's a lot of butter. It's the easiest and, most likely, best red sauce you'll ever make at home. Here's what to do:

1. Add everything to the pot. Combine a 28-ounce can of whole peeled tomatoes, 5 tablespoons of butter, a peeled and halved onion, and a few pinches of salt.

2. Simmer it. Bring tomatoes to simmer and cook for 45 minutes, breaking up the tomatoes with a wooden spoon every so often.

3. Season and serve. Season sauce to taste and discard onion before tossing with pasta. Pleeease don't be afraid of the butter. It gives this sauce a velvety richness that tastes like something only a fancy restaurant can achieve. (I realize "velvety" is an obnoxious food descriptor but it's truly the only word that works here.)


If you are serving your pasta hot, with pasta sauce, don&rsquot rinse it.

When you rinse the pasta, it rinses off the starch which is needed for the pasta sauce to cling to the pasta.

The only time you should rinse your pasta after cooking it is when you are using it in a cold dish, like this Greek pasta salad, or if you aren&rsquot using it right away.


Recipe Summary

  • 24 ounces dry fettuccini pasta
  • 1 cup butter
  • ¾ pint heavy cream
  • salt and pepper to taste
  • 1 dash garlic salt
  • ¾ cup grated Romano cheese
  • ½ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente drain.

In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted this will thicken the sauce.

Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.


Best Ever Homemade Spaghetti Sauce

This recipe comes from my mother-in-law, and it is one that I have kept and used ever since she first made it for us.

I love that it is so easy to make, has a delicious rich flavor, and uses real ingredients.

It&rsquos better than any jarred sauce you can find at the store, and there is always plenty left over to freeze for another meal or two in the future.

Try to use good quality tomatoes if you have access to them. My favorite brand of tomatoes is Tuttorosso tomatoes, but I haven&rsquot found them anywhere out here in Hawaii.

When we lived in Kansas, my mother-in-law used to ship them to me in care packages! Might have to ask her to do that again.

Lately though, I&rsquove been using either Muir Glen or Pomi tomatoes. I like the Pomi tomatoes because they come in a box rather than a can, which is nice if you&rsquore looking to avoid BPA.

Do you have a favorite brand of tomatoes, or do you prefer to use fresh? I LOVE fresh tomatoes, but have to admit that I have never grown my own.

My grandma and my parents have always grown tomatoes though, so maybe someday I can channel all that family-green-thumb energy and plant some.


5. Classic: Arrabbiata

Arrabbiata sauce is a spicy Italian classic which translates as ‘angry’ because of the sauce being so fiery and hot. A tin of chopped tomatoes, pitted black olives and a spicy green chilli makes up the basis of this sauce which is sure to give a new lease of life to any pasta shape.

How to serve: Spoon on top of your favourite pasta. You could give your lasagne a kick by swapping the classic tomato sauce for this instead or you could drizzle over a white fillet of fish served on a bed of pasta. This sauce can also be served hot or cold for lunch the next day.

How to store: Store in the fridge for up to 3 days in an airtight container or freezer for up to 3 months.

Get the recipe: Penne arrabbiata


Ingredients

  • 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note)
  • 1/4 cup extra-virgin olive oil, plus more for finishing.
  • 4 tablespoons butter
  • 8 cloves garlic, minced (about 3 tablespoons)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried oregano
  • 1 medium carrot, cut into large chunks
  • 1 medium onion, split in half
  • 1 large stem fresh basil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fish sauce (optional), such as Red Boat
  • 1/2 cup minced fresh parsley or basil leaves (or a mix of the two)

The Kitchen's Best Pasta Recipes

Photo By: Chris Amaral ©2016, Television Food Network, G.P. All Rights Reserved.

Photo By: Emile Wamsteker ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved.

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This is my version of chicken parmigiana. The sweet sauce is what sends this recipe over the top although the chicken parmigiana is excellent as well! I developed this sauce after tasting various versions of my Italian friends' sauces and getting their recipes. My family likes a sweet sauce so if you don't like it sweet, just omit the sugar. I do recommend that you add a little sugar, though, to remove some of the acidity taste from the sauce. Quite frankly, if you don't like a sweet sauce, though, you might be better off trying another recipe because that is why I developed this version. I usually let the sauce simmer for most of the day until I am ready to make the chicken parmigiana. However, the sauce can be ready as fast as an hour if you need it to be. But the longer the sauce simmers, the more delicious and thick it will be! This recipe does make more sauce than is needed for the chicken parmigiana and the side of spaghetti or angel hair, but I just freeze the remaining sauce and use it for another time. This is also the basic recipe I use to serve over any type of pasta. I even use it on pizza!