Best 14 Worlds Greatest Spaghetti Sauce Recipes

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When it comes to cooking, few dishes are as iconic and beloved as spaghetti sauce. Whether you prefer a classic tomato-based sauce, a creamy Alfredo sauce, or a spicy Arrabiata sauce, there's a spaghetti sauce out there to suit every taste. With so many different recipes to choose from, finding the world's greatest spaghetti sauce can be a daunting task. But fear not, for we've done the hard work for you. After extensive research and taste-testing, we've compiled a list of the best spaghetti sauce recipes from around the world. From traditional Italian sauces to modern twists on the classic, these recipes are sure to please even the most discerning palate. So gather your ingredients, fire up the stove, and get ready to embark on a culinary journey to find the world's greatest spaghetti sauce.

Check out the recipes below so you can choose the best recipe for yourself!

BEST EVER SPAGHETTI SAUCE



Best Ever Spaghetti Sauce image

This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza

Provided by AngelicFantasia

Categories     Sauces

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb Italian sausage
3/4 cup finely chopped onion
1 (6 ounce) can tomato paste
3 (15 ounce) cans tomato sauce
1 cup water
2 cloves garlic, chopped
2 bay leaves
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 teaspoons salt

Steps:

  • Brown the sausage with the onion and drain.
  • Add the rest of the ingredients and simmer, partly covered, for 2 hours.
  • Simmering can be done in a crockpot, if desired.
  • This makes alot of sauce and can be frozen beautifully.

WORLD'S BEST SPAGHETTI SAUCE



WORLD'S BEST SPAGHETTI SAUCE image

World's Best Spaghetti Sauce Ever from The Bewitchin' Kitchen. Filled with savory meats and vegetables. This is sure to be a hit!

Provided by The Bewitchin Kitchen

Categories     Main Course

Time 1h5m

Number Of Ingredients 18

1.5 lbs extra lean ground beef (2 lbs if not using hot italian sausage)
1 lb Hot Italian Sausage (casings removed)
1 tbsp Olive Oil
1 large onion (diced)
1 green bell pepper (diced)
4 cloves garlic (minced)
1 cup white wine (beef broth works too)
1 28oz can crushed tomatoes
1/2 can tomato paste (4 oz can)
1 jar marinara sauce (I like Safeway O Organics)
1 tsp oregano
1 tsp thyme
2 bay leaves
1 tbsp sugar
1 tsp sea salt
1/2 - 1 tsp tsp crushed red pepper (start small and increase the heat by taste)
2 tbsp dried parsley
1/2 cup parmesan cheese

Steps:

  • In a large pot, over medium heat, cook up your beef and hot italian sausage. When the meat is cooked, drain the meat and set aside (I leave it sitting in a colander over the sink).
  • Heat up the olive oil and add the onion and green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic. Give it a good stir for another minute or two (until fragrant).
  • Add the wine (doesn't matter what kind I have used Chardonnay, Pinot Grigio and even Moscato) and reduce for about two minutes.
  • Next up is the crushed tomatoes, paste, jar of marinara, oregano, thyme, sugar, bay leaves, crushed pepper flakes, and salt. I usually stir this together and let simmer a few minutes.
  • Add the meat. Stir and put a lid on.
  • Let this simmer on low - medium/low for at least an hour. If you can get away for longer, do it.
  • After your hour is up, add the parmesan cheese and parsley. Stir and simmer for another thirty minutes.
  • Serve with desired pasta (or spaghetti squash) and top with more parmesan cheese.

Nutrition Facts : Calories 371 kcal, Carbohydrate 17 g, Protein 26 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1249 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving

SPAGHETTI SAUCE



Spaghetti Sauce image

Provided by Ree Drummond : Food Network

Time 2h15m

Yield 12 servings

Number Of Ingredients 20

5 pounds ground beef (I used ground round)
3 tablespoons olive oil
2 large yellow onions, diced
6 cloves garlic, minced
Two 28-ounce cans crushed tomatoes
One 14-ounce can crushed tomatoes
One 6-ounce can tomato paste
1 jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground oregano
1 teaspoon ground thyme
1/2 teaspoon crushed red pepper, optional
4 bay leaves
1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
8 fresh basil leaves, chopped
1 whole rind from 1 wedge Parmesan, optional
1/2 cup grated Parmesan, optional, plus more for serving
2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
Garlic-cheese bread, for serving

Steps:

  • In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
  • Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
  • Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
  • After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
  • Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
  • Amen.

THE BEST SPAGHETTI CASSEROLE



The Best Spaghetti Casserole image

Easy spaghetti dish with a little twist!

Provided by Noonie Finch Hodges

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 12

Number Of Ingredients 8

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
  • Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
  • Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g

MOM'S BEST SPAGHETTI SAUCE



Mom's Best Spaghetti Sauce image

A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.

Provided by KRAZYBARB

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Yield 8

Number Of Ingredients 13

4 (14.5 ounce) cans whole peeled tomatoes
2 (15 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
3 cups water
4 cups fresh sliced mushrooms
2 onions, chopped
4 cloves garlic, minced
4 teaspoons white sugar
¼ cup chopped fresh basil
salt to taste
ground black pepper to taste
2 pinches baking soda
¼ cup grated Parmesan cheese

Steps:

  • Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
  • Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
  • After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
  • Cool, cover, and refrigerate overnight. The next day, reheat and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 36.3 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 7.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1624.4 mg, Sugar 23.2 g

OLD WORLD ITALIAN SPAGHETTI SAUCE



Old World Italian Spaghetti Sauce image

This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.

Provided by FarahC

Categories     Sauces

Time 3h25m

Yield 12-14 serving(s)

Number Of Ingredients 16

2 (6 ounce) cans tomato paste
1 (28 ounce) can tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1/2 cup onion, chopped
3 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/4 cup parmesan cheese
1/2 cup dry red wine
2 1/2 cups water

Steps:

  • In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

Nutrition Facts : Calories 158.6, Fat 5.2, SaturatedFat 1, Cholesterol 1.8, Sodium 647.1, Carbohydrate 25.2, Fiber 5.2, Sugar 9.7, Protein 5.5

FRANK'S FAMOUS SPAGHETTI SAUCE



Frank's Famous Spaghetti Sauce image

Years of experimenting with many recipes has yielded this recipe that is thick and meaty, yet easy and quick to prepare.

Provided by Frank Buettner

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 45m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 fresh mushrooms, sliced
1 pound ground turkey
1 pinch dried basil
1 pinch dried oregano
ground black pepper to taste
1 (14.5 ounce) can stewed tomatoes
2 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste

Steps:

  • In a large skillet over medium heat, saute onions, green bell pepper and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano and ground black pepper; fry stirring frequently until the turkey is done.
  • Add the can of stewed tomatoes with liquid and reduce heat; simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very low heat for about 15 minutes. Serve over you favorite pasta.

Nutrition Facts : Calories 168 calories, Carbohydrate 15.6 g, Cholesterol 44.8 mg, Fat 6.8 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 1.6 g, Sodium 885.3 mg, Sugar 9.7 g

BEST SPAGHETTI SAUCE RECIPE EVER!



Best Spaghetti Sauce Recipe EVER! image

Provided by Making Things is Awesome .Com

Categories     Main Course

Time 2h5m

Number Of Ingredients 14

1 package of Italian sausage.
1 package of ground beef
1 Medium Onion chopped
3 Garlic Cloves (crushed)
2 28 oz Cans Diced Tomatoes
1 6 oz Can Tomato Paste
2 Tablespoons Worcestershire Sauce
1/4 Cup Red Wine
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Oregano
2 Tablespoons Italian Seasoning
2 Tablespoons Sugar
1 teaspoon FENNEL SEEDS!!

Steps:

  • Sauté meat, onions, and garlic in a large sauce pan over medium heat until meat is browned.
  • Add all other ingredients to the sauce pan. Mix Together.
  • Bring the sauce to a bubble and let simmer for a couple hours, stir periodically.

WORLD'S GREATEST SPAGHETTI SAUCE



WORLD'S GREATEST SPAGHETTI SAUCE image

Categories     Tomato

Number Of Ingredients 19

3 tbsp extra virgin olive oil
1 pound ground beef, browned
1 medium to large onion diced
3 cloves finely chopped garlic
3 tbsp finely chopped parsley (if you use fresh use a little more)
one 28oz can of crushed tomatoes
one 28oz can of diced tomatoes
one1 15oz can of tomato sauce
one 6oz can tomato paste
1 cup Chianti (or other dry red wine)
2 tbsp finely chopped basil (if you use fresh use a little more)
1 tbsp finely chopped oregano (if you use fresh use a little more)
2 large bay leaves
1/3 cup loosely packed grated carrot
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
1/4 to3/4 tsp crushed red pepper (optional)
2 pinches of sugar

Steps:

  • Heat olive oil in a large (at least 4.5 quart) pot over medium-high heat. Once hot, add the ground beef, onion and parsley and cook until the onion is translucent and beef is browned. While the beef is cooking open all the cans of tomato products. Once the beef is done, add the garlic and cook for about a minute or so...don't let it get to the point of getting brown (if you see it just turning brown that's as far as you want to go). Add all the tomato products and Chianti and stir until smooth. Lower the heat to medium. Add the basil, oregano, bay leaves, carrot, Parmesan cheese, salt, pepper, red pepper and sugar. Once the sauce begins to bubble, lower the heat to medium-low so that it just barely bubbles. Cook over medium-low to low heat for a couple of hours (stir often) so some of the liquid cooks off. Don't cover the pot, but use a splash screen to keep the mess down if you like.

WORLD'S BEST PASTA SAUCE



World's Best Pasta Sauce image

Make and share this World's Best Pasta Sauce recipe from Food.com.

Provided by AmyZoe

Categories     For Large Groups

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 14

1 lb sweet Italian sausage, sliced
3/4 lb lean ground beef
1/2 cup minced onion
2 garlic cloves, crushed
28 ounces crushed tomatoes
6 ounces tomato paste
6 1/2 ounces tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned and drain fat.
  • Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  • Mix in sugar and season with basil, fennel seed, italian seasoning, salt, and pepper.
  • Reduce heat to low and cover, and simmer 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 116.3, Fat 4.8, SaturatedFat 1.8, Cholesterol 22.3, Sodium 460, Carbohydrate 9.1, Fiber 1.7, Sugar 3.6, Protein 10.4

THE BEST HOMEMADE SPAGHETTI SAUCE EVER. PERIOD.



The Best Homemade Spaghetti Sauce Ever. Period. image

When I found my Taste of Home magazine in my mailbox, I was excited to try this slow cooker recipe for "Stamp of Approval Spaghetti Sauce" Orginally submitted by Melissa Taylor of Higley AZ. This sauce is the best stuff I have ever tasted- there is no comparison in taste between store bought and this! Everyone that I made it for, my hubby, son, sister, mom and dad loved it and I (shamefully) ate 2 bowls full of plain sauce before serving! Just try it. Notice- It makes a BIG crock pot full of sauce!

Provided by Amanda

Categories     Sauces

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 18

2 lbs ground beef
3/4 lb bulk Italian sausage (I used 1 lb.)
4 medium onions
8 garlic cloves, Minced
4 (14 1/2 ounce) cans diced tomatoes (with liquid)
4 (6 ounce) cans tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup Worcestershire sauce
1 tablespoon canola oil (I used Olive Oil )
2 teaspoons dried basil
1 teaspoon dried oregano
4 bay leaves
1 teaspoon rubbed sage (I used ground )
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
hot cooked spaghetti

Steps:

  • In a Dutch oven. cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
  • Transfer to a 5-qt slow cooker.
  • Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
  • Cover and cook on low for 8 hours or until bubbly.
  • Discard bay leaves.
  • Serve with Spaghetti.

WORLD'S BEST SPAGHETTI SAUCE



World's Best Spaghetti Sauce image

This spaghetti sauce is different because it does not use fresh or tinned tomatoes. I found this recipe on a website that were mostly Italian-Americans and let me tell you, they really know something about spaghetti sauce! Follow the steps precisely in the recipe below and your friends and family will be raving over this awesome tasting sauce.

Provided by SueVM

Categories     Pork

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 22

3 (15 1/2 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1 (1 1/2 ounce) packet spaghetti sauce mix
2 cups beef broth
1/4 cup merlot or 1/4 cup cabernet sauvignon wine
1 tablespoon Worcestershire sauce
4 -6 fresh garlic cloves, crushed
2 green bell peppers, chopped
1 red bell pepper, chopped
1/2 lb fresh button mushrooms (halved or quartered)
1/2 cup celery, diced
1/2 cup carrot, diced
1 large vidalia onion, diced
1 (6 ounce) can ripe olives, diced
1 bunch green onion, sliced
1 lb Italian sausage (casing removed cut into slices and cooked or 1lb cooked ground beef)
4 bay leaves
1 tablespoon basil (or to taste)
1 tablespoon oregano (or to taste)
1 teaspoon sea salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1/4 tablespoon sugar, adding more if necessary

Steps:

  • In large 5-qt saucepan, sauté fresh garlic in olive oil until golden brown.
  • Add vidalia and green onions, peppers, and spices and continue cooking until peppers are tender and onions are translucent.
  • Add mushrooms, carrots, and celery and continue to cook for a few minutes more.
  • In a separate pan, dissolve spaghetti seasoning packet in the beef broth and bring to a boil over medium heat.
  • Reduce heat and add the tomato paste, using a whisk stir until smooth.
  • Add the tomato sauce to the onions, peppers, carrots, celery and mushrooms and stir.
  • Add the beef broth and tomato paste mixture to the tomato sauce and vegetables along with the red wine, Worcestershire sauce and diced ripe olives.
  • Season to taste with salt and pepper then add the cooked sausage or ground beef.
  • Add 1/4 tablespoon of sugar, to start. Taste and add more if needed.
  • Cover and continue to cook over a low heat stirring often, let the sauce simmer for 2 1/2 to 3 hours to bring out the full taste.
  • This sauce freezes well and will keep for 30 days or more.

Nutrition Facts : Calories 745.6, Fat 38.1, SaturatedFat 11.9, Cholesterol 65.1, Sodium 6023.3, Carbohydrate 72.8, Fiber 15.1, Sugar 33.6, Protein 35.8

WORLD'S BEST PASTA SAUCE!



World's Best Pasta Sauce! image

Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.

Provided by John Chandler

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h45m

Yield 16

Number Of Ingredients 14

1 pound sweet Italian sausage, sliced
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil
½ teaspoon fennel seed
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g

JO MAMA'S WORLD FAMOUS SPAGHETTI SAUCE



JO MAMA'S WORLD FAMOUS SPAGHETTI SAUCE image

Categories     Pasta

Number Of Ingredients 16

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

  • 1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir. 2 Add onions and continue to cook, stirring occasionally until onions are softened. 3 Add garlic, tomatoes, tomato paste, tomato sauce and water. 4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. 5 Stir well and barely bring to a boil. 6 Stir in red wine. 7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! 8 Cook spaghetti according to package directions. 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be.
  • Roast your tomatoes: Roasting tomatoes intensifies their flavor and makes them more concentrated.
  • Use a variety of herbs and spices: Don't be afraid to experiment with different herbs and spices to find a combination that you love.
  • Simmer your sauce for a long time: The longer you simmer your sauce, the more time the flavors have to meld together.
  • Add a little cream or butter at the end: This will help to make your sauce richer and more flavorful.

Conclusion:

There is no one perfect spaghetti sauce recipe. The best sauce is the one that you like the most. So experiment with different recipes and ingredients until you find a sauce that you love. And don't be afraid to make changes to the recipes that you find. The most important thing is to have fun and enjoy the process.

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