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Deliciously Easy Spaghetti Sauce

  • Author: Sweetpea
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Category: main dish
  • Method: stove top cooking
  • Cuisine: italin


A classic red sauce for meatballs and spaghetti


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 4 cloves garlic, grated
  • 4 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • 1 cup red wine (such as pinot noir)
  • 2, 14-ounce cans fire roasted diced tomatoes
  • 2, 28-ounce cans crushed tomatoes
  • 3 bay leaves
  • 1/2 cup parmesan cheese


  1. In a large dutch oven, add olive oil and butter over medium-high heat.
  2. Add diced onions and sauté until soft.
  3. Grate four garlic cloves over top onions and stir for 20 seconds.
  4. Pinçage* tomato paste for a minute and a half or so.
  5. Stir in spices to “toast” the flavors.
  6. Carefully pour in red wine and stir well, bringing up all the brown bits from the bottom of the pan.
  7. Add in diced and crushed tomatoes and bay leaves.
  8. Simmer for half an hour (longer the better!), stirring occasionally.
  9. Just before serving, add in 1/2 cup parmesan cheese.


Pinçage: This is a technique used to cook the tomato paste. It’s actually when you cook onions, carrots, celery, and tomato paste down… But, it’s most often referred to when adding tomato paste to a recipe.

Keywords: a simple red sauce for spaghetti and meatballs