Spaghetti sauce is easy to customize with vegetables, herbs, meat, beans, or a splash of something savory. This flexible tomato sauce gives you a reliable starting point, plus simple ways to add ingredients without making it watery, overly salty, or unbalanced.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely grated (about ½ cup)
- 1 medium zucchini, diced (about 1½ cups; optional)
- 3 cloves garlic, finely chopped
- 1 pound ground beef, Italian sausage, or ground turkey (optional; use one)
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, preferably no-salt-added
- ½ cup water or low-sodium broth, plus more as needed
- 1 teaspoon dried oregano
- ½ teaspoon dried basil, or 1 tablespoon chopped fresh basil
- ¼ teaspoon red pepper flakes (optional)
- ¾ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 teaspoon sugar, only if needed to balance acidic tomatoes
- 1 tablespoon balsamic vinegar or red wine (optional)
- ¼ cup chopped fresh parsley or basil, for finishing (optional)
Instructions
- Prepare the additions. Dice the onion and any vegetables into small, even pieces so they soften at a similar rate. Grate the carrot for a subtle sweetness that blends into the sauce. If using zucchini, pat it dry after cutting; this helps limit extra water.
- Brown the meat, if using. Heat a large, heavy saucepan or Dutch oven over medium-high heat. Add the ground meat and cook for 6–8 minutes, breaking it into small pieces, until browned and no pink remains. For food safety, cook ground beef, pork, or lamb to 160°F (71°C); ground turkey or chicken should reach 165°F (74°C). Transfer the meat to a plate with a slotted spoon, leaving about 1 tablespoon fat in the pan. Drain excess fat carefully if there is more.
- Soften the vegetables. Add olive oil if the pan is dry, then stir in the onion and carrot. Cook over medium heat for 5–7 minutes, stirring occasionally, until softened. Add zucchini, if using, and cook for another 3–4 minutes, until it begins to soften.
- Add garlic and tomato paste. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add tomato paste and cook for 1–2 minutes, stirring so it darkens slightly and coats the vegetables. Avoid letting the garlic or paste scorch, which can make the sauce bitter.
- Build the sauce. Pour in the crushed tomatoes, diced tomatoes, and water or broth. Add oregano, dried basil, red pepper flakes if desired, salt, and black pepper. Return the browned meat to the pan. Stir well and scrape up any browned bits from the bottom.
- Simmer until flavorful. Bring the sauce to a gentle bubble, then reduce the heat to low. Partly cover the pot and simmer for 30–45 minutes, stirring every 10 minutes. Keep the sauce at a quiet simmer rather than a hard boil. If it gets thicker than you like, stir in water a few tablespoons at a time.
- Taste and finish. Taste before adding more salt, especially if you used broth, sausage, cheese, or other salty additions. If the tomatoes taste sharp, add the optional teaspoon of sugar, a little at a time. Stir in balsamic vinegar or wine if using, and simmer for 2–3 minutes. Fold in fresh herbs just before serving.
Tips
- Add vegetables in stages. Onion, carrot, mushrooms, bell pepper, and celery benefit from cooking before the tomatoes go in. Tender greens such as spinach need only the last few minutes. Watery vegetables release moisture, so allow extra simmering time or use less added liquid.
- Use what you have. Swap the meat for cooked lentils, chopped mushrooms, or a drained can of beans. For canned beans, rinse and add them during the final 10–15 minutes so they warm through without breaking apart.
- Season gradually. Anchovies, olives, capers, Parmesan, sausage, and broth can all make sauce saltier. Add small amounts, simmer, then taste before reaching for more salt.
- Keep the texture in mind. Chop additions fairly small for a smooth, easy-to-spoon sauce. Blend part or all of the finished sauce with an immersion blender if you prefer it smoother; use caution with hot liquid and follow your blender’s instructions.
Serving Suggestions
Spoon the sauce over cooked spaghetti, using about 1½–2 cups sauce for 12 ounces of dry pasta, depending on how saucy you like it. Before draining, reserve a cup of pasta water. Toss the pasta and sauce together over low heat, adding a splash of pasta water if needed to help the sauce cling. Finish with grated Parmesan or Pecorino, black pepper, and fresh basil. Serve with a green salad, roasted vegetables, or garlic bread. This sauce also works over polenta, in baked pasta, or as a base for meatball subs.
Variations
For a meatless version, skip the meat and add 8 ounces sliced mushrooms with the onion, or stir in 1½ cups cooked lentils near the end. For a richer meat sauce, use Italian sausage or a half-and-half mixture of sausage and beef. For more vegetables, add diced bell pepper with the onion or stir in a few handfuls of chopped spinach during the final 3–5 minutes. For a briny, savory profile, add ¼ cup sliced olives or 1 tablespoon capers near the end, tasting before adding extra salt. To make the sauce creamier, stir in ¼ cup heavy cream after simmering; do not boil hard once it is added.
Storage and Reheating
Cool the sauce promptly in shallow containers and refrigerate within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Store covered in the refrigerator for 3–4 days, or freeze in airtight, labeled containers for up to 3 months for best quality. Thaw frozen sauce overnight in the refrigerator, or reheat it directly from frozen in a covered saucepan over low heat, stirring as it loosens. Reheat on the stove until steaming hot throughout; leftovers should reach 165°F (74°C). Add a little water if the sauce has thickened. Reheat only the portion you plan to eat, rather than repeatedly cooling and warming the full batch.
Frequently Asked Questions
What vegetables can you put in spaghetti sauce?
Onion, carrot, garlic, mushrooms, zucchini, bell pepper, celery, and spinach all work. Cook firm vegetables before adding the tomatoes; add delicate greens near the end. If a vegetable releases lots of liquid, simmer the sauce uncovered briefly to thicken it.
Can you add raw meat directly to tomato sauce?
You can cook ground meat in the sauce, but browning it first improves flavor and makes it easier to break up and check. If you add raw ground meat, simmer until it reaches a safe internal temperature: 160°F (71°C) for beef, pork, or lamb, and 165°F (74°C) for poultry.
How do you make spaghetti sauce less acidic?
First simmer it longer and taste again. If it still tastes sharp, add a small pinch of sugar, then reassess; a teaspoon is enough for this batch to start. A little butter or cream can soften the flavor, but avoid adding lots of sugar to mask poor balance.
Can you put cheese in spaghetti sauce?
Yes. Stir in a few tablespoons of finely grated Parmesan near the end, or sprinkle it over each serving. Cheese adds salt and thickens the sauce, so taste before seasoning. Avoid boiling vigorously after adding cheese, which can make it clump or turn grainy.
Can I make this sauce ahead?
Yes. The flavor often improves after a night in the refrigerator. Cool and refrigerate it promptly, then reheat the portion you need to 165°F (74°C). You can also freeze it in meal-size containers for convenient later meals.