Pasta Sauce Recipe
Make restaurant-quality pasta at home! This easy pasta sauce recipe is rich, flavorful, and ready in just 30 minutes.
Equipment
- Wooden spoon or spatula
- Cutting board
- Measuring spoons and cups
- Immersion blender (or standard blender)
Ingredients
- 2 Tablespoons Olive oil
- 1 Large Red onion diced
- 3 Teaspoons Minced garlic
- 1 Carrot diced
- 2 Tablespoons Dried oregano
- 2 Tablespoons Italian seasoning
- 1 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground black pepper
- 800 Grams Plum tomatoes 2 tins
- 2 Tablespoons Tomato puree
- 250 Milliliters Water
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the diced red onion and cook for about 5 minutes until soft and translucent.2 Tablespoons Olive oil, 1 Large Red onion
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced carrot and cook for 2-3 minutes until slightly softened.3 Teaspoons Minced garlic, 1 Carrot
- Sprinkle in the oregano, Italian seasoning, sugar, salt, and black pepper, stirring for about 30 seconds to release the flavors.2 Tablespoons Dried oregano, 2 Tablespoons Italian seasoning, 1 Teaspoon Sugar, 1/2 Teaspoon Salt, 1/2 Teaspoon Ground black pepper
- Pour in the canned plum tomatoes, breaking them up gently with a spoon. Add the tomato puree and water, then mix everything together.800 Grams Plum tomatoes, 2 Tablespoons Tomato puree, 250 Milliliters Water
- Bring the sauce to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally, until it thickens slightly.
- Use an immersion blender to puree the sauce directly in the pan, or carefully transfer to a blender and blend until smooth. Taste and adjust seasoning with extra salt, or pepper if desired.
- Your pasta or pizza sauce is ready! Use it immediately, stir into pasta, spread on pizza dough, or store in an airtight container in the fridge for up to 5 days.
Notes
Tips and Tricks
- Dice the onion and carrot uniformly so they cook evenly.
- For a chunkier sauce, blend only half the tomatoes and leave the rest chunky.
- Add a splash of balsamic vinegar or smoked paprika for extra depth of flavor.
- The sauce keeps in the fridge for up to 5 days and can be frozen for 2-3 months.
- Add crushed red pepper or fresh chili for a spicy kick.
- For a thicker sauce, simmer a few minutes longer; for a thinner sauce, add a splash more water.
Nutrition
Calories: 55kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 255mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 2905IUVitamin C: 21mgCalcium: 81mgIron: 2mg
Tried this recipe?Let us know how it was!
