An easy, basic 30-minute homemade spaghetti sauce recipe, plus a few flavor variations to try. Just 10 minutes to prep and plenty of extra sauce to freeze for another night!

It doesn’t get much better than spaghetti night.

I get a little woozy and weak in the knees when contemplating a steamy plate of spaghetti.

The noodles, the sauce, the meat, the cheese sprinkled on top… swoon fest!

And if you want to really send your spaghetti over the top? Make your own sauce.

Homemade marinara for spaghetti sounds so indulgent — I’m thinking the younger brother stirring the sauce all.day.long. in Good Fellas — and I mean, who’s got time for that?

Not me, not anyone I know, and so probably not you.

That’s why I created this fast and easy homemade spaghetti sauce. And it’s oh so delicious!

You just can’t find this in the store.

Plus, I’ve got suggestions below of how you can customize it so you get exactly what you want. We like pretty much every version of this I’ve ever tried. You can’t go wrong here!

Which is why I always make a big batch. (The recipe below is the big batch.)

I figure while you’re at it, go ahead and make a bunch. It freezes great and that way you have some on hand for the next spaghetti night. Which I hope is soon.

Plus, this is great to use as a homemade marinara sauce for pizza or meatballs or as a sub for marinara in any recipe.

OK, let's get cooking.

Now, I’ve got some notes and tips coming up for this recipe. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Onion: I like using a small sweet onion (Vidalia or otherwise) but a small white onion is fine too.
• Garlic: I use 2 cloves of minced garlic, but feel free to add one or two more if you want a more garlic heavy sauce.
• Crushed tomatoes: You need 2 BIG cans (the 28 oz size) for this recipe; about 7 cups total. I just use the original/regular kind but you could change up the flavor using a basil one.
• See variations below for more add-ins and substitutions.

Pro tip: While your sauce is simmering, it helps to cover the pot with a lid partway. You want the steam to be able to escape so the pot thickens, but you don't want hot splatters all over your kitchen. (Been there, no fun.)

Oh, and a note about the tomatoes...

And now, I almost always make this as a simple spaghetti sauce, but sometimes I want to change it up a bit.

I've got a few different flavor ideas. You can pick one and make the whole batch that way or you can divide the sauce into two pots and do two different flavors.

(Just be sure to label your containers so you know what's what after you've stored it.)

Flavor Variations:

• Garlic lover? Add an extra clove of garlic and/or ½ teaspoon garlic powder to the sauce.
• Sprinkle on ½ teaspoon dried thyme with the other seasonings.
• Stir in a couple tablespoons of tomato paste for a deeper tomato flavor.
• Like it chunky? Use half diced tomatoes and half crushed tomatoes.
• Add a splash of Worcestershire sauce or a few splashes of red wine for a little oomph.
• Add some fresh basil at the end to give it a really fresh, bright taste.

And finally, since we're making a ton, here are some storage tips.

Storage Tips:

- Extra sauce, once cooled, can be stored in the refrigerator for up to 5-7 days. 

- You can also freeze extra sauce in a freezer safe container or heavy duty freezer bag for up to 3-4 months.

- Be sure to label and date your containers.

I hope you try out making your own homemade sauce. You'll love having it for a spaghetti dinner or for spaghetti with easy baked turkey meatballs.

Bet you'll want to dive in face first!

Or, you know, use a fork. Whatever works

Enjoy!

XO,

Kathryn

(This post was originally published in April 2015. It has been updated with new photos, a video and some additional notes about the recipe.)