Homemade Spaghetti Sauce
This homemade spaghetti sauce is so fresh and full of spices, garlic, red wine, and tomatoes! It's vegan friendly and perfect over noodles, chicken parm, etc!
Servings: 4 people
Calories: 239kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 6 cloves garlic minced
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 1 (6 oz) can tomato paste
- 1 (28 oz) can peeled and crushed tomatoes
- 1 (5 oz) can canned tomato sauce
- 1/2 cup Red wine
- 2 tablespoons granulated sugar
Instructions
- Start by chopping some onion, mincing some garlic, and measuring out your spices. You'll need dried basil, fennel seeds (optional, but adds a really interesting flavor), Italian seasoning, crushed red pepper flakes - just a touch, salt, and black pepper. Set these aside.
- Heat a large stock pot over medium heat and then add in olive oil. Then saute your chopped onion for about 4 minutes.
- Add in your minced garlic and spices and saute for 30 seconds.
- Add in tomato paste and break it up. Once it's fully incorporated into the onions, garlic, and spices, add in canned peeled and crushed tomatoes, canned tomato sauce, red wine, and white sugar. Give it a quick stir, cover, and simmer for about an hour and a half. You'll need to lower the heat from medium to low.
- After the 90 minutes of simmering, the sauce is done! I'd go ahead and give it a taste, to see if you need to re-season, then serve it up with some pasta and you're good to go!
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Nutrition
Calories: 239kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 2536mg | Potassium: 1236mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1303IU | Vitamin C: 33mg | Calcium: 121mg | Iron: 5mg