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Close up of fork with spaghetti twirled around it on a white plate with spaghetti with spaghetti sauce.
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5 from 2 votes

Spaghetti Sauce Recipe

This easy Homemade Spaghetti Sauce Recipe is rich, flavorful and ready in about 40 minutes. Fire-roasted tomatoes, red wine and a splash of fish sauce give it the deep flavor of a sauce that simmered all day.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, lunch
Cuisine: Italian
Servings: 10
Author: Kellie
Cost: $10

Equipment

  • large dutch oven stock pot
  • wooden spoon
  • measuring spoons
  • measuring cup
  • chef's knife
  • cutting board

Ingredients

  • 2 tablespoons olive oil
  • 1 large vidalia onion diced
  • 3 garlic cloves minced
  • 1 tablespoon dried oregano
  • 3/4 cup red wine
  • 1 teaspoon granulated sugar
  • 2 tablespoons fish sauce
  • 1 28 ounce can tomato puree
  • 1 28 ounce can fire roasted crushed tomatoes
  • kosher salt and pepper to taste

Instructions

  • Heat the olive oil in a large Dutch oven or stockpot over medium-high heat.
  • Add the onion and cook until softened.
  • Add the garlic and cook for 1 minute. Stir in the oregano.
  • Pour in the red wine and cook until reduced by half.
  • Stir in the sugar, fish sauce, tomato puree and fire-roasted crushed tomatoes.
  • Season with kosher salt and black pepper to taste.
  • Reduce the heat to low and cover.
  • Simmer for 10–15 minutes, or until the sauce is slightly thickened and the flavors have blended.
  • Taste and adjust the seasoning before serving.

Video

Notes

  • Fish Sauce Substitute: Substitute an equal amount of Worcestershire sauce for the fish sauce, or omit it if preferred.
  • Sugar: The sugar helps balance the acidity of the tomatoes. You can reduce or omit it according to taste.
  • Slow Cooker: For the best flavor, sauté the onion and garlic and reduce the wine first. Transfer everything to the slow cooker and cook on LOW for 2–3 hours.
  • Reheating: Reheat the sauce gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
  • Freezing: Cool completely before transferring to a freezer-safe container or bag. Freeze for up to 4–6 months.

Nutrition

Calories: 114kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 418mg | Potassium: 684mg | Fiber: 4g | Sugar: 10g | Vitamin A: 605IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 3mg