Introduction: Homemade Spaghetti Sauce

Picture of Homemade Spaghetti Sauce

This is an instructable on how to make homemade tomato sauce.
Here's a list of things you'll need before we get started.

*it would be good to use a nonstick pan, and a plastic cooking spoon for stir

Ingredients
-2 tbsp. of minced Garlic
-2 tbsp. Extra Virgin Olive oil
-1 1/2 tsp. of Oregano
-1 1/2 tsp. of Basil
-1 medium sized Onion
-Hamburger Beef(optional)
-15 oz. Canned Tomatoes with Italian Style Herbs
-15 oz. Canned Sauce with Italian Style Herbs 
-Can of Tomato Paste with Italian Style Herbs
-1/4 of a cup ofRed Wine

For the best results,
-When it comes to canned tomatoes or sauce, it's preferable to use Contadina, at any supermarket. If not, any type of canned tomatoes or sauce will work, just make it 15 oz.
-The Hamburger Beef is optional and without it, it becomes a healthier vegetarian sauce. You can also use Semolina noodles for a vegan friendly dish.
-Remember, when it comes to the red wine, use a bottle that is worth drinking because "if you wouldn't drink it, why would you eat it?"

Step 1: Step 1

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Step 1
-dice one medium sized onion
-add onion, two tablespoons of minced garlic, and one tablespoon of extra virgin olive oil to a non-stick pan
-cook the onion until it is transparent and soft
-add one pound of hamburger beef to the pan (once again the meat is entirely optional)
-cook the meat until brown


When using garlic you can use either jarred-minced garlic or fresh garlic cloves. When using fresh garlic cloves you want to use two cloves and you can either mince it with a knife or a garlic press. (once again) Beef is optional and leaving it out of the recipe will not take away flavor from the dish. Skipping this step is also a healthier, vegetarian/vegan option.

Step 2: Step 2

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Step 2
-once the onions and/or meat are fully cooked, add one 15 ounce can of Tomatoes with Italian Herbs (Contadina Roma style tomatoes with Italian Herbs) and two 15 ounce cans of Sauce with Italian Herbs (Contadina Sauce with Italian Herbs)
-
Using the cooking spoon, stir the mixture together 
-add one 6 ounce can of the Tomato paste (Contadina Tomato Paste with Italian Herbs) 

Step 3: Step 3

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Step 3
-Add 1/4 of a cup of red wine (2oz.)
-add 1 1/2 teaspoons of basil
-add 1 1/2 teaspoons of oregano


Adding red wine gives the sauce a sweet yet acidic flavor that is delicious. The red wine is optional and any red wine will suffice (as long as its drinkable). The amount of red wine can also be altered slightly to taste. 

Step 4: Step 4

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Step 4
-cover the pan with a glass lid loosely
-leave a small crack between the lid and the pan
-Simmer on low for thirty minutes

Step 5: Step 5

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Step 5
-once the sauce is done cooking, boil a pot of water for your spaghetti.
-once the water is boiling, put the noodles in the water and cook them till they are al dente
- when the pasta is done cooking, strain the noodles


This is the final step to making homemade spaghetti sauce. Once you have the noodles cooked and the sauce finished, place the pasta on to individual plates and pour the sauce on top until you have the desired amount. As a final touch add grated or shredded parmesan. The parmesan is optional. Enjoy!

Comments

richviers1 (author)2016-02-04

I make mine with home made Italian Sausage both sweet and spicy, Pepperoni, and home made meat balls. For my meat balls I used half ground pork and half ground chuck, lean. Two pounds of ground meat. One half tea spoon of pepper, a quarter tea spoon of salt, Italian spice with basil, oregano, thyme and fennel seed. I use a full tea spoon of seasoning. You can add about half cup of finely minced onion. Three eggs, one cup of chopped bread or oatmeal. mix thoroughly and form meat balls about the size of a golf ball. Never cut the Italian sausage till after it is thoroughly cooked, this will lose all the essential oils and it will not cook as well. I liberally oil the bottom of the pan with olive oil, enough to ensure that the meats will not stick. Cook meat balls first, sausage next and keep separate. Slice the pepperoni right down the middle. Cut the pepperoni into about one inch pieces in the pan you are cooking your sauce in. Add a couple of table spoons of minced garlic if you like green peppers, now is the time to add them, sliced thin so they cook quickly, then add the cooked Italian sausage. Add two large cans of crushed tomato and use one of the cans to measure a can of water. Simmer this for an hour or so.. Then add two six ounce cans of tomato paste. Simmer for another hour or so. Then add two large cans of tomato puree and repeat the simmer. When you have a scum layer on top of the sauce, you can use a ladle to skim the excess oil from the top. Add your meat balls next and allow to simmer for another hour. If this is not the best spaghetti sauce you have ever had, my dead grandmother will roll over in her grave.

Merovign (author)2013-02-16

Good sauce!

Different bases sauces, even unseasoned tomato sauces, have very different flavors. Contadina is one of my favorites, Hunts is always too sweet in a way I find unpleasant (despite liking sweet things). Del Monte is similar to Contadina... try different ones.

They also vary from season to season - Raleys store brand used to be one of my favorites, now it's more like Hunts. It's worth trying a few different ones every year.

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