I've been trying for years to make a decent spaghetti sauce. Using canned tomato sauce it always comes out way to acidic and blahhh.
Finally, I have found a recipe that tastes as good as restaurant spaghetti sauce.
Quick note, you must use San Marzano tomatoes. I use canned whole peeled san marzano tomatoes imported from Italy.
Yes, they must be imported from Italy. They are superior. they don't put the anti-caking agents in the can, so the tomatoes break up nicely. Super clean taste, absolutely no acidic flavor. And they must be San Marzano. Do not settle for anything less.
Ingredients
- 2 Tbsp olive oil (I se more...coat the bottom of the pan nice and good)
- 1/2 medium onion, finely chopped
- 1 small carrot or 1/2 large carrot, finely chopped
- 1 small stalk of celery, including the green tops, finely chopped
- 2 Tbsp chopped fresh parsley
- 1 clove garlic, minced (I use 2)
- 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
- 1 28 oz. can of San Marzano whole tomatoes, including the juice
- 1 teaspoon tomato paste (I didn't use any and its fine...although, if you use some, use the italian tomato paste in a tube...its more expensive, but way better)
- Salt and freshly ground black pepper to taste
- I ad a little red wine, about 1-3 tablespoons to taste
- optional - a little red pepper to taste
Method
1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through. Add optional red pepper.
2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 30-40 minutes.
I might try putting the carrots, celery, parsley and onion in a food processor, just so i don't have to cut it all up.
This stuff is good.
Some Krogers sell the Italian San Marzano tomatoes, and HEB sells them as well. They are more expensive, but well worth the money.
Around 3 something for a 28 oz can.
https://simplyrecipes.com/recipes/basic_tomato_sauce/
Restaurant Quality Spaghetti Sauce
When/If I make spaghetti sauce from scratch I usually use fresh Roma tomatoes. I'll probably add more chopped onion & garlic & some red pepper flakes too. 
Hybrid Mode
