This Homemade Spaghetti Sauce Is What Family Pasta Nights Are All About: Making the perfect spaghetti sauce requires choosing the appropriate bottled tomato sauce. Scalfani, Mutti, and Bianco di Napoli should have San Marzano tomatoes.
Why buy whole peeled tomatoes if you’ll smash them? Because they are less processed than other canned tomatoes. You may keep them whole, softly crush, puree, etc.—more tomato possibilities equal more saucing options.
Our other best-tasting spaghetti sauce secret? Add tomatoes and Parmesan rind to sauce. The rind adds salty, deep flavor to the sauce, increasing umami and depth.
Storage:
This sauce freezes beautifully. Allow the sauce to cool down, scoop into freezer-proof containers, and freeze up to 1 month. Defrost and reheat as desired.
Although you might be too busy devouring a heaping bowl of spaghetti, let us know what you think in the comments below!
- Yields: 4-6 servings
- Prep Time: 10 mins
- Total Time: 55 mins
Ingredients
- 3 tbsp – extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 6 cloves garlic, sliced
- 1/2 tsp. dried basil (optional)
- 3 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 1 lb. (85% lean) ground beef
- 2 (28-oz.) cans whole peeled tomatoes
- 1 Parmesan rind
- 1/4 c. chopped fresh basil
- 1 tbsp. unsalted butter
Directions
- In a medium saucepan over medium heat, heat 2 tablespoons oil. Add onion, garlic, basil (if using), oregano, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and light golden brown, about 7 minutes.
- Increase heat to medium-high. Add beef and break up into small pieces with a wooden spoon. Cook, stirring occasionally and reducing heat if needed, until beef begins to brown, about 8 minutes; season with 1 teaspoon salt and remaining 1/2 teaspoon pepper.
- In a medium bowl, crush tomatoes and their juices with your hands until small pieces form. Add tomatoes and Parmesan rind to saucepan and cook over medium heat, stirring occasionally, until sauce reduces by about one-quarter and raw tomato flavor has cooked out, 25 to 30 minutes. Remove from heat; discard Parmesan rind.
- Add butter and remaining 1 tablespoon oil and 1 teaspoon salt; toss to combine until sauce is glossy and butter is melted.
