This Classic Italian spaghetti sauce has been my kitchen's hug on rainy days for as long as I can remember. I first learned the base of this sauce from my Nonna during a summer visit when I was nineteen: a simple pan of onions and garlic softened in olive oil, canned San Marzano tomatoes gently broken down, and a patient simmer that turned acidity into rounded sweetness. Over the years I tuned the seasoning, learned to coax out bright tomato flavor, and added small technique changes — finishing with fresh basil off the heat, a splash of red wine early in the process, and a touch of tomato paste for depth. It’s a sauce that tastes like Sunday even when you make it on a Wednesday.

What makes this sauce special is its balance of bright tomato, sweet onion, and savory aromatics. The texture should be slightly chunky with a silky finish that clings to strands of pasta. I serve it with long spaghetti on weeknights and spoon extra over roasted vegetables or grilled bread when friends drop by. The smell of simmering tomatoes, slow garlic, and herbs brings everyone into the kitchen — it’s the recipe I reach for when I want to slow down, feed people well, and leave the house smelling like something memorable.

Ingredients

• Extra-virgin olive oil: About 3 tablespoons to start the aromatic base. Choose a fruity, medium-intensity oil from a trusted brand; it should be pleasant raw since it carries flavor. I often use California or Italian extra-virgin olive oil labeled "cold-pressed."
• Yellow onion: One medium onion, finely diced. A good onion provides sweetness and body; cook it until translucent and slightly golden to build flavor without bitterness.
• Garlic: 4 large cloves, minced. Fresh garlic adds sharpness and depth — add it after the onion softens to prevent burning and bitterness.
• Tomato products: Two 28-ounce cans of whole peeled tomatoes plus 2 tablespoons tomato paste. I prefer San Marzano-style canned tomatoes for balanced acidity and natural sweetness; tomato paste deepens color and umami.
• Red wine (optional): 1/2 cup dry red wine such as Chianti or Sangiovese. Adds complexity — let it reduce by half before adding tomatoes so the alcohol cooks off.
• Fresh herbs: A handful of fresh basil leaves torn off the stem at the end and 1 teaspoon dried oregano. Fresh basil at the end keeps bright herb aroma.
• Seasonings: 1 teaspoon salt plus more to taste, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes if you like heat, and 1 teaspoon granulated sugar if tomatoes taste too acidic.
• Optional protein: 1/2 pound ground beef or Italian sausage browned and drained for a meat sauce variation.
• To serve: 1 pound dried spaghetti, cooked al dente according to package directions; freshly grated Parmigiano-Reggiano is optional at the table.

Instructions

Prepare the aromatics: Warm 3 tablespoons olive oil in a wide, heavy-bottomed saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 8 to 10 minutes. The onion should be sweet and glossy but not browned. Add the minced garlic and red pepper flakes and cook 45 to 60 seconds until fragrant — watch closely so the garlic does not burn. Deglaze with wine (optional): Pour in 1/2 cup dry red wine and increase the heat to a medium-high flame. Scrape any browned bits from the pan with a wooden spoon and reduce the wine by half, about 3 to 4 minutes. This step lifts flavor and adds acidity that balances the tomatoes. Add tomato base: Stir in 2 tablespoons tomato paste and cook for 1 to 2 minutes to caramelize slightly. Crush the canned whole tomatoes by hand into the pot or use a potato masher for a chunkier texture. Add the tomato juices and bring the mixture to a gentle simmer. Season and simmer: Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon sugar if needed. Reduce heat to low and simmer, covered partially, for 25 to 35 minutes, stirring every 8 to 10 minutes. The sauce should thicken and develop a rounded flavor with no raw tomato bite. Finish with herbs and adjust: Tear and stir in fresh basil leaves off the heat so their volatile oils don’t cook away. Taste and correct salt and sweetness; if the sauce is too acidic, add another 1/2 teaspoon sugar. If it’s too thick, add up to 1/4 cup hot pasta cooking water to loosen. Optional meat addition: For a meat version, brown 1/2 pound ground beef or sausage in a separate skillet with a pinch of salt, drain excess fat, and stir into the sauce during the last 10 minutes of simmering so the flavors meld.

Storage Tips

Cool the sauce to room temperature before refrigerating. Store in airtight glass containers or heavy freezer bags filled almost to the top to minimize air. Refrigerated sauce will stay at peak quality for about 4 days. For freezing, portion into 1-cup or 2-cup containers and freeze flat in freezer bags — they thaw quickly in warm water or overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring and adding a splash of water if needed to loosen the texture. If reheating leftover sauce for pasta, finish with a tablespoon of olive oil or a little reserved pasta water to revive silkiness.

Ingredient Substitutions

If you don’t have canned whole tomatoes, substitute two 28-ounce cans of crushed tomatoes and reduce simmering time slightly because crushed tomatoes are already broken down. Use 1 tablespoon balsamic vinegar for a small boost of sweetness and depth if you prefer not to add sugar. If you want a smokier note, stir in 1/2 teaspoon smoked paprika at the tomato paste stage. For a lower-sodium option, use no-salt-added canned tomatoes and increase herbs and aromatics to compensate. To make it vegan-friendly when serving with cheese, skip the cheese or use a plant-based grated alternative.

Serving Suggestions

Serve over 1 pound of cooked spaghetti or other long pasta and finish with torn fresh basil and a drizzle of extra-virgin olive oil. For protein, top plates with seared meatballs or pan-roasted chicken thighs. Spoon leftover sauce over roasted vegetables, use as a base for shakshuka-style eggs for brunch, or toast thick slices of bread and ladle sauce and grated cheese on top for an easy bruschetta-style snack. Pair with a simple green salad and a crisp white wine or a light red such as Chianti for an authentic Italian pairing.

Cultural Background

Tomato sauce is foundational to Italian home cooking but varies widely across regions. In southern Italy, tomatoes and olive oil dominate and herbs are used sparingly to let the tomato shine. Northern versions often include cream or butter. The classic technique of sweating onions and reducing wine before adding tomatoes is centuries old; it layers flavor and mellows acidity. The use of good canned tomatoes such as San Marzano reflects Italian tradition — a reliable pantry tomato that delivers consistent flavor when fresh tomatoes are out of season.

Seasonal Adaptations

In summer, substitute half the canned tomatoes with 2 pounds of ripe fresh tomatoes blanched, peeled, and chopped for a brighter, fruit-forward sauce. In winter, increase the simmer time and add a teaspoon of anchovy paste or a splash of Worcestershire sauce for extra umami if you’re not vegetarian. For a holiday twist, stir in roasted red peppers and a handful of chopped roasted chestnuts for a festive, slightly sweet note.

Meal Prep Tips

Double the sauce and divide into 2-cup portions for easy weeknight dinners. Use one portion immediately and freeze the rest. When reheating frozen sauce, thaw overnight in the refrigerator or defrost gently in a pan over low heat. Store cooked pasta separately and combine just before serving to avoid mushy noodles. Label containers with the date and contents so you can rotate freezer stock effectively.

Final thought: this sauce is forgiving and invites small personal touches. Once you master the base technique, you can make it your own — a little more heat, a splash of wine, or a handful of fresh herbs can transform it for the season or the mood. Share it with someone you love and enjoy the quiet joy of good, simple food.