Homemade spaghetti sauce

Homemade spaghetti sauce is so full of flavor and it’s easy to make in bulk for freezing or canning for simple homemade meals that are prepared in advance.

My family loves when we make homemade spaghetti sauce. Whenever we do it, it’s always a huge double or triple batch to freeze the leftovers easily. Spaghetti and meatballs are such a family favorite, we almost always have frozen spaghetti sauce and meatballs in the freezer. It’s a quick and easy weekday meal and it’s pretty amazing.

Which tomatoes are best?

The best spaghetti sauce is made from San Marzano tomatoes. San Marzano is a variety of plum tomatoes. These tomatoes have a stronger flavor and are sweeter and less sour. You can find canned San Marzano tomatoes at your grocery store. The label should make it clear that the tomatoes are this variety.

Can I make spaghetti sauce from whole tomatoes?

If you want to make spaghetti sauce entirely from whole tomatoes instead of canned, you will need to peel your tomatoes and remove the stems. The easiest way to peel tomatoes is to blanch them in boiling water for 1-2 minutes and then immediately place them in an ice bath. The skins can then be easily removed. We also have another recipe for Fire Roasted Spaghetti Sauce.

What is the difference between marinara and spaghetti sauce?

Marinara and spaghetti sauce are different things. Both are tomato-based sauces. Marinara has very simple added flavors like garlic, salt, and basil. Spaghetti sauce usually contains additional ingredients and seasonings such as onion, fennel, parsley, and oregano.

Minced meat:

We don’t add ground beef to spaghetti sauce as we usually serve it with meatballs. However, you can always add ground beef to yours. You should add it with your onions and cook it thoroughly, then drain any excess fat or cook it separately and add to the sauce before serving.

Serving suggestion:

We serve this spaghetti sauce with homemade baked meatballs. These meatballs are full of flavor and the perfect accompaniment to this sauce. They’re also quite easy to freeze, so you can enjoy a full, homemade frozen meal waiting for hectic nights.

Tip to save time:

Simmering a spaghetti sauce for a long time can develop a lot of flavor. This recipe requires 1-4 hours of simmering. If you don’t feel comfortable leaving it on the stove, just put it in a slow cooker and let it simmer. Set it up for 4-5 hours and you have a well-developed spaghetti sauce.

A ladle full of spaghetti sauce.

Freezer Instructions:

It’s really easy to freeze leftovers from this sauce for future use. Simply let the sauce cool, then pour it into gallon-sized Ziploc bags. Our family of four needs four scoops, so we only put four scoops in each of the bags. If you keep track of how much your family is eating, you can pretty much estimate what you will need. Then you put all of the bags on a baking sheet and put it in the freezer. Once they are frozen solid, you can rearrange them in my freezer in whichever way they fit best. When you’re ready to eat, simply defrost and reheat on the stove or in the microwave.

Instructions for canning:

Sterilize 6 pint-sized mason jars. Add 1 tablespoon of lemon juice to each glass. Fill the jars with prepared spaghetti sauce and leave 1/2 inch on top. Place the lids and ribbons on the jars and seal them tightly. Process in a boiling water bath for 35 minutes.

Storage and Warming Instructions:

Store leftovers in an airtight container in the refrigerator or follow the directions above to store them in the freezer. Heat on the stove over medium-low heat until warmed through.

If you like this recipe, you might also be interested in these other delicious pasta recipes:

Check out the video below where Rachel walks you through each step of this recipe. Sometimes it helps to have a picture and we always have our cooking show provided for you. The complete recipe collection can be found on YouTube, Facebook Watch or our Facebook page or right here on our website with the corresponding recipes.

A ladle full of spaghetti sauce.

Homemade spaghetti sauce is so full of flavor and it’s easy to make in bulk for freezing or canning for simple homemade meals that are prepared in advance.

Preparation time 10 protocol

cooking time 1 hour

total time 1 hour 10 protocol


  • 2 tablespoon olive oil
  • 1 large white onion chopped
  • 5 Cloves garlic crushed
  • 1/2 Cup chicken soup
  • 1 28 ounce can of shredded tomatoes
  • 1 15 oz can of tomato sauce
  • 1 6 ounce can of tomato paste
  • 1 tablespoon White sugar
  • 1 tablespoon Fennel seeds
  • 1 tablespoon ground oregano
  • 1/2 teaspoon Salt-
  • 1/4 teaspoon ground black pepper
  • 1/2 Cup chopped fresh basil
  • 1/4 Cup chopped fresh parsley


  • Heat a large saucepan on the stove over medium heat. Add olive oil and sauté the onion in the olive oil for about 5 minutes until tender. Add 5 cloves and cook for another 30-60 seconds.

  • Pour in the chicken broth, mashed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil and parsley. Bring to a boil.

  • Reduce the heat to low and simmer for 1-4 hours. Use an immersion blender to puree the mixture until the desired consistency is achieved, leaving it slightly chunky or completely smooth.


This recipe can be used in canned foods. Cool for easy long-term storage, then transfer to several gallon resealable freezer bags. Lay flat on a pan and place in the freezer until firm. Thaw and reheat in the microwave or on the stove for serving.

Calories: 51kcal | Carbohydrates: 4thG | Fat: 3G | Sodium: 203mg | Potassium: 74mg | Sugar: 2G | Vitamin A: 250IE | Vitamin C: 5.5mg | Calcium: 31mg | Iron: 0.6mg

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