Italian Inspired Spaghetti Sauce

Italian inspired homemade spaghetti sauce is delicious when made from scratch. I use canned diced tomatoes, but you could certainly use whole ripe tomatoes in this recipe. This is especially good when they are in season. Make this up and serve it with your favorite pasta.

As usual, there are a few tips to making this dish. You can use the diced tomatoes without blending them. I find it makes the texture so much nicer. The amount of spices really depends on your taste. Those listed below seem to be a nice blend, however. Although the sugar is completely optional, some people enjoy a little bit of sweetness to the sauce. I allow my spaghetti sauce to simmer for about 35 to 40 minutes. You can leave it longer for a little more body, however.

[hr]

[wpsr_facebook][wpsr_pinterest][wpsr_stumbleupon][wpsr_linkedin][printfriendly]

[hr]

[two_third]

[btn color=”orange” target=””]Ingredients:[/btn]

• 1 small onion, finely chopped
• 3 -4 cloves of garlic, finely chopped
• 1 small carrot, grated
• 2 (15 oz) cans of diced tomatoes, pureed or blended
• 2 tbsp of olive oil
• 1 tsp of dried basil
• 1/2 tsp of thyme
• 1/2 tsp of oregano
• 1/4 tsp of sage
• 1 tbsp of tomato paste
• 1 tbsp of granulated sugar (optional)
• 1/2 tsp of salt
• 1 tsp of ground black pepper

[/two_third]

[one_third_last]
[box style=”1″]

• Servings: 4
• Time: 30 minutes
• Level: Easy
• Cuisine: Italian

[hr_dotted]

[wpfp-lnik]

[hr_dotted]

Recipe Rating:

[usr=5]

[/box]

[/one_third_last]

[hr]

[btn color=”orange” target=””]Cooking Video:[/btn]

[btn color=”orange” target=””]Method:[/btn]

1. Pour the 2 cans of tomatoes in a blender or food processor. Blend on low speed for about one minute.
2. Pour the blended tomatoes into a pot. Add in the onion, garlic, carrot, basil, thyme, oregano, sage, tomato paste, sugar, salt,and pepper. Stir, place a lid on, and bring it to a boil.
3. After a boil, reduce the heat to low and allow it to simmer for 35 – 40 minutes.
4. Serve and enjoyed your Italian inspired spaghetti sauce.

David Hood+