Fantastic Homemade Spaghetti Sauce

For years and years I’ve seen TV chefs and restaurant cooks making spaghetti sauce form scratch. And yet for some reason, I never did it… until now. This fantastic homemade spaghetti sauce blew me away. Not only is it easy to make (with ingredients I almost always have in my pantry and fridge) it tastes absolutely amazing. I’ll never have any other pasta sauce again. Ever.

Fantastic Homemade Spaghetti Sauce

You can make this sauce without adding either the meatballs or Italian sausage and it’s still out-of-this-world great. I happen to like them, so I added them. This is a great pantry sauce and one I’ll make again and again, and the meat can be optional.

Make sure you get the best whole tomatoes your store has to offer. They won’t be cheap, but trust me, the difference in taste and consistency is worth the few extra bucks.

Fantastic Homemade Spaghetti Sauce

This fantastic homemade spaghetti sauce blew me away. Not only is it easy to make (with ingredients I almost always have in my pantry and fridge) it tastes absolutely amazing.
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8
Calories 360kcal
Author Mike

Ingredients

Instructions

  • Heat the oil over medium heat in a large pot or Dutch oven.
  • Add garlic and cook for 1 minute, stirring.
  • Add tomatoes and tomato paste. Cook for about 5 minutes, stirring until the mixture is smooth.
  • Season with salt and pepper to taste.
  • Add sausages and meatballs and stir until the meat is coated and heated. If using frozen meatballs make sure they get completely warmed through.
  • Stir in the sugar.
  • Reduce heat to a slow simmer. Simmer for 20-30 minutes, stirring often. If the sauce gets too thick add a splash of water and stir.
  • Serve over cooked pasta.

Nutrition

Calories: 360kcal | Carbohydrates: 15g | Protein: 18g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 710mg | Potassium: 707mg | Fiber: 2g | Sugar: 11g | Vitamin A: 662IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 2mg

Nutritional values are approximate.

Baked Spaghetti and Meatballs

I smoked a big (and I do mean big) batch of meatballs the other day. I knew exactly what dish I was going to use them in first: baked spaghetti and meatballs. The idea just appealed to me. Easy, tasty, and pretty to boot. And like the big batch of meatballs, I knew I’d end up with a big batch of spaghetti, making for an easy week of meals. Score!

Baked Spaghetti and Meatballs

I actually ended up doubling the sauce for this baked spaghetti and meatballs. I like my pasta saucy. And spicy, so I also added a healthy amount of red pepper flake. You could add other favorite ingredients as well. Mushrooms and bell peppers would be great.
If you’re using a store-bought marinara sauce, go for the more expensive bottle over the cheap stuff. It really makes a difference in this baked spaghetti and meatballs. The extra cost is well worth it in the end.

Also try my slow cooker spaghetti and meatballs.

Baked Spaghetti and Meatballs

If you’re using a store-bought marinara sauce, go for the more expensive bottle over the cheap stuff. It really makes a difference in this baked spaghetti and meatballs. The extra cost is well worth it in the end.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 467kcal

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 12-18 meatballs cooked, frozen meatballs should be thawed first
  • 24 ounce jar marinara sauce double if you like more sauce
  • 1 teaspoon Italian seasoning
  • Dried red pepper flake to taste (optional)
  • 3/4 pound spaghetti noodles
  • 2 cups Mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated

Instructions

  • Heat the oil in a large cast iron skillet over medium heat.
  • Add the onion and saute for 4 minutes.
  • Add the garlic and saute for another minute.
  • Add the meatballs, marinara sauce, Italian seasoning and red pepper flake, if using.
  • Cover and reduce heat to medium low and simmer for 30 minutes.
  • Meanwhile, preheat your oven to 350 F and cook the spaghetti per package instructions. Reserve 1/2 cup of the pasta cooking liquid.
  • Remove the meatballs from the skillet using a slotted spoon.
  • Add the cooked spaghetti and the 1/2 cup of cooking liquid. Stir until the pasta is coated with sauce.
  • Add the meatballs back to the skillet.
  • Add the cheeses and place in the oven. Bake for 20-30 minutes or until the sauce it hot and bubbly and the cheese is melted.

Nutrition

Calories: 467kcal | Carbohydrates: 51g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1023mg | Potassium: 643mg | Fiber: 4g | Sugar: 7g | Vitamin A: 827IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 3mg

Nutritional values are approximate.