130-Year-Old Italian Spaghetti Sauce
A rich and comforting spaghetti sauce made from pantry staples, designed for easy preparation and classic Italian flavor.
Ingredients
For the Base
- 2 tablespoons olive oil Use light olive oil or avocado oil for a milder flavor.
- 1 unit onion, finely chopped Yellow or sweet onion for balanced sweetness.
For the Sauce
- 2 cloves garlic, minced Fresh minced garlic gives the best flavor.
- 1 can crushed tomatoes (28 ounces) Use quality canned for a smooth texture.
- 1 tablespoon tomato paste If using double-concentrated paste tubes, use the same amount.
- 1 teaspoon dried oregano Replace with 1 tablespoon of fresh if available.
- 1 teaspoon dried basil Replace with 1 tablespoon of fresh if available.
- Salt and pepper to taste Adjust according to preference.
To Serve
- Fresh basil for garnish Tear leaves for better aroma release.
Instructions
Preparation
- Warm 2 tablespoons olive oil in a large saucepan over medium heat.
- Add the finely chopped onion and cook about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
Cooking the Sauce
- Pour in the 28-ounce can of crushed tomatoes and stir in 1 tablespoon of tomato paste until it blends smoothly.
- Add 1 teaspoon dried oregano, 1 teaspoon dried basil, and salt and pepper to taste. Stir well to combine.
- Bring the sauce to a gentle simmer, then reduce the heat to low and let the sauce cook on low for at least 30 minutes, stirring occasionally.
Finishing Touches
- Adjust seasoning with more salt, pepper, or a pinch of sugar if needed. Stir in fresh basil leaves just before serving.
- Serve over your favorite cooked pasta and garnish with fresh basil.
Notes
The sauce can be made up to three days in advance and flavors often improve after a day. It freezes well for up to three months.