Spaghetti Sauces Article -
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Spaghetti Sauces

Convenience, Italian Style

Great over pasta, prepared spaghetti sauces are also a shortcut for creating more elaborate dishes like lasagna.

Pomodoro, the Destroyer

It's hard to imagine Italian cooking without tomatoes. Yet tomatoes arrived in Italy only after Columbus came to the New World. Even then, Europeans initially feared the tomato was poisonous -- or worse, an aphrodisiac!

Top 20 Tomato Sauce Recipes

Hittin' the Sauce

Prepared spaghetti sauces come in numerous styles to satisfy every craving. There are meat sauces, mushroom sauces, roasted tomato and garlic sauces, spicy sauces, three-cheese and veggie sauces, even organic sauces.

Lycopene to the Rescue

Recent studies show that the antioxidant lycopene in tomatoes may offer protection against prostate cancer. When tomatoes are cooked with olive oil, the lycopene is absorbed even more easily into the body.

 See out complete collection of tomato sauce recipes.

Jean Stephens 
Aug. 9, 2009 8:39 am
The spaghetti sauce is the way I make it, but I add 1/2 green pepper and a little thyme.
Oct. 2, 2009 9:56 am
It has been recommended that those in risk od developing prostate cancer( 3 or more direct relatives who have had prostate cancer) should have a minimum of three servings of tomatoes a week in almost any form for the lycopene protection! The suggestion of olive oil to aid in the absorption sounds like a good one!
Nov. 15, 2009 12:34 pm
need a recipe for making speghetti sauce, with fresh tomaotes
Jan. 12, 2010 7:08 am
Saute 1/2c chopped onions& garlic (1tsp)in 2tbsp olive oil until it changes colour,add 1c chopped tomatoes,cook till soft,add 1tsp sugar ,salt to taste,pepper pwd and 1/2tsp oregano pwd and 1/3 cup of water.cook till the tomatoes r done n u get the desired consistency . u may puree the sauce and add a little cream if u like.
jamacan loser 
Jun. 25, 2010 12:58 pm
Jul. 6, 2010 5:26 pm
mogue sauce 1/4 cup olive oil 6 cloves garlic 10 fresh tomatoes pealed brown garlic in olive oil then add tomatos cook for 15 minutes season with oregano. in sicily we eat this daily
Aug. 2, 2010 4:22 am
if you buy load of tomatoes when they are in season,and less expensive,just pop them into plastic bags and freeze them,take them out as you need them,when thawed the skins just drop off,great for sauces
Aug. 31, 2010 1:08 am
thanks everyone for your great ideas and thoughts. I had no idea you could put them in the freezer. Thought that they would be soggy. But if I am using them for sauces anyways, why does it matter. Thank you lizi
Sep. 2, 2010 2:22 pm
Lizi you are brilliant!!!! Thank you tons! You just gave me the perfect solution! And the easiest one too!!!
Sep. 15, 2010 7:41 am
I alway puree carrots, and green beans and add them to my homemade sauce. It is a great way to hide vegetables in the sauce. My kids love my homemade spaghetti sauce, but they hate their vegetables....imagine that!
Oct. 2, 2010 1:37 pm
Does anyone have a recipe for tomato sauce made with canned tomato sauce and cooked with beef in it? A friend of mine made it that way and we have lost touch.
Oct. 28, 2010 12:23 pm
Denise Iv'e done it this way for years and they love it. you will need italian sausage+lean hamburger 1lb of each 1 green pepper 1 yellow onion 2 clove garlick crushed 1 sm can split black olives 1sm can mushrooms 1 lg can tomatoe sauce 1 sm can Italian spiced tomatoes 1 can tomatoe paste. 1tbsp oregano, salt+pepper to taste. I find for the best flavor I mix the meats before hand, drain the excess grease then add the pepper,onion mushrooms and garlic saute a few minutes then add your tomatoe products. Simmer for about an hour. The aroma will have the neighbors wanting to move in. Add a teaspoon of ground garlic and maybe a little salt to your pasta water as you cook, this gives the pasta some personality.
Big Bear 
Apr. 28, 2011 3:16 pm
Often, I add a can of anchovy fillets,(minced) to the sauce. It makes for a richer flavor. When doing this be careful with amount of salt used in the recipe as the anchovy is quite salty.
May 29, 2011 10:06 am
my spaghetti sauce is very thin is there a way to thicken it up
Jun. 4, 2011 10:46 am
Add a small amout of AP flour or Arrow root as needed and this will fix your problem. Hope this helps.
Jun. 26, 2011 2:15 pm
activehuman- the 3 best ways to thicken your sauce would be: 1-add less water to begin with 2-simmer it longer so some of the excess liquid cooks off 3-add some tomato paste. Personally I would do all 3, the longer simmer will bring out the flavors better too. Adding flour or other traditional thickeners will just make it gooey/pasty tasting. My Italian Nana simmered her sauce all day, I do mine at least 4 hours.
Sep. 14, 2011 10:43 am
My pasta sauce tastes a little bitter. What is the best way too make it not so bitter?
miss J 
Oct. 7, 2011 10:15 am
Add a little sugar..few tsp. at a time.
Jan. 22, 2012 11:21 pm
@ jamacian looser. Go to the store and buy Heinze spaghetti sauce. (bottom shelve with the spaghetti sauces) Usually around $1.00. Add your own spices like thyme, chopped garlic ect. even carrots, olives, for lasagne 2 Tbsp brown sugar or just use plain. Cheapest way to get plain old sauce.
Jan. 22, 2012 11:24 pm
@ big bear. I too use anchovey in my stew and sauce but my favorite find is anchovy paste. Comes in a toothpaste kind of tube and it squeezes out!
Mar. 14, 2012 4:31 am
Has anybody use wine in their spaghetti sauce?
Apr. 18, 2012 2:32 pm
I've never used wine in spaghetti sauce but I use it in my chili. Because they are both tomato based dishes, I would think that it would be excellent. I would use a dry white wine. I use 1/2 cup for a huge pot of chili then allow it to simmer an hour longer. Wine takes the bite out of tomatoes. I've also used apple juice instead of the wine. I hope this has helped.
May 7, 2012 8:10 pm
What is the alternate for liquor used in any kind of recipe?
Jun. 4, 2012 4:32 pm
Can spaghetti sauce be made without tomato paste?
Jul. 14, 2012 5:59 am
Can I use a pressure cooker to reduce the liquid in the tomatoes to make the sauce?
Jul. 31, 2012 8:03 am
I like to use shredded zucchini to thicken my speghetti sauce.
Larita T. 
Aug. 15, 2012 7:25 am
I have always used my pressure cooker for spaghetti sauce, 10 minutes at 15 pounds pressure. Recuce pressure immediately when time is up. It's very good, no point in cooking all day.
Larita T. 
Aug. 15, 2012 7:26 am
I would like to add that I cook my ground beef or meatballs separately, and add when sauce is done.
Sep. 6, 2012 5:13 pm
Looking for a recipe to do Spaghetti sauce in crockpot and then canning it does anyone have a recipe they could give me or commets on this? Thank you
Jul. 19, 2013 10:38 am
Does anyone have a recipe for making pasta sauce out of olive oil, and not using any tomato sauce.
Cut N Paste 
Oct. 20, 2013 5:30 pm
There are so many veggies that you can hide in spaghetti! My daughter seems to hate most veggies, but I have managed to add zuccini,carrots,celery,...even a bit of leftover rice! I just cook them first(or steam),put in blender, then add to the rest of the ingred! And she is NEVER THE WISER! Also, to remove some of the bitterness/acidity associated with tomato sauces, add a couple ground carrots & 1 tablespoon brown sugar to a potful. The carrots work to neutralize acid...also if making own sauce, you can try adding 1/4 tsp baking soda for every 6 medium WARM tomatoes (partially cook tomatoes-being warm makes the baking soda do it's thing) Wait for the "fizzing" to stop, then add rest of ingred. I can finally eat spaghetti sauce again without having severe acid reflux!!! Yahoooeee!! :)
Nov. 11, 2013 10:37 am
penny,my cousins called this Ollie oiley, brown garlic in good olive lio.until brown,then discard garlic; pour oil over pasta.we add red pepper flakes and param.cheese.
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