spaghatti sauce

Skip the jar. This simple spaghetti sauce comes together fast from a handful of ingredients, with far more flavor than store-bought.

The key first step is the onion. You cook diced onion in olive oil until it’s browned and caramelized, which builds a sweet, savory base before the tomatoes go in.

Then canned stewed tomatoes, mashed with a fork, tomato paste for body and depth, Italian seasoning, and salt all simmer together just until bubbly and slightly thickened.

It’s quick enough for a weeknight but tastes like it cooked longer, thanks to that caramelized onion and the concentrated paste.

Spoon it over a plate of spaghetti and meatballs, and dinner’s done.

Pro Tips

• Don’t rush the onions; cook them until truly golden for the sweetest, deepest flavor.
• Add the tomato paste with the tomatoes and let it cook a minute, since it deepens and thickens the sauce.
• Simmer a little longer for a thicker, richer sauce if you have time.
• Taste and adjust the salt and seasoning at the end.

Variations

• Brown ground beef or sausage in the pan first for a meat sauce.
• Add minced garlic, red pepper flakes, or a splash of red wine.
• Stir in fresh basil at the end, or use crushed tomatoes for a smoother sauce.