Saved over 65,000 times, Grandpa Frank’s homemade Spaghetti Sauce recipe is a tried-and-true family favorite that’s stood the test of time. This rich, slow-simmered sauce filled our home with the most mouthwatering aroma growing up—and now it’s become a go-to for so many of you, too. Naturally gluten-free and loaded with bold flavor, it’s perfect for pasta night, Sunday dinner, or stashing in the freezer for later. One bite, and you’ll know why it’s our forever sauce.
⭐️⭐️⭐️⭐️⭐️ Reader Review “This sauce is incredible! This is the recipe I’ve been looking for. This is my forever sauce. My 6-year-old who only eats noodles and butter is now eating Grampa Frank’s sauce. I was at work, and somebody could smell the sauce and asked me about it in the break room. I’m cooling my second batch now. I have some of the first batch in the freezer, but I don’t want to run out. Thanks, Grampa Frank! Thanks, Kathleen!” – Mike
Why You’ll Love This Spaghetti Sauce
This is my Grandpa Frank’s signature sauce—rich, slow-simmered, and full of heart. I grew up with my mom making this red sauce, its savory aroma filling our home, and now it’s a staple in mine. My grandpa owned three Italian restaurants in Denver, using recipes passed down from his parents, who immigrated from Italy and taught him their best.
Everyone I’ve shared it with has fallen in love—it’s become their go-to spaghetti sauce too.
Simple, naturally gluten-free, and easy to adapt, this sauce is perfect for simmering all day or tossing in the slow cooker. Add extra vegetables, make it meaty, or spice it up—whatever makes it yours.
Call it spaghetti sauce, Sunday gravy, red sauce, or pasta sauce—it’s all delicious. And if you’ve got a bottle of red wine open, a splash of Chianti, Sangiovese, or bold Primitivo makes the perfect pairing.
Italian Spaghetti Sauce or Gravy?
My best friend—100% Italian and Rhode Island-raised—insists it’s gravy. I’ve always called it spaghetti sauce or easy pasta sauce.
Gravy, to me, goes on mashed potatoes. But whatever you call it—sauce, gravy, red gold—just make it. East Coast, West Coast, Midwest… it’s worth it.
This one’s based on my Grandpa Frank’s authentic Italian recipe from his restaurant. Let it simmer low and slow—it’s even better the next day as the tomatoes mellow and sweeten. But no shame in digging in on day one!
Homemade Spaghetti Sauce Recipe Ingredients
- Whole San Marzano Tomatoes: I love San Marzano tomatoes; they have amazing flavor, but they aren’t required to make this sauce. I believe they are superior tomatoes; if you can find and afford them, I recommend giving them a try! Additionally, 100% Italian San Marzano tomatoes are less acidic. Go for those 28-ounce cans!
- Crushed Tomatoes & Puree: Rich and thick, with a little chunkiness!
- Tomato Paste: I use organic, this gives thickness, and depth to the sauce.
- Roasted Garlic: This is optional, and I show you how to make it, it takes the bite out of the garlic, so it’s worth a little time!
- Herbs & Spices: I use Italian seasoning, but make my own using dried herbs like Basil, Oregano, Chile Pepper Flakes, and Salt and black pepper, and your favorite fresh herbs, like fresh parsley!
- Brown Sugar: Sometimes, depending on the time of year tomatoes are picked, they can be more acidic than other times; if you like, you may omit the brown sugar, but for the amount of sauce, it is not much!
- Extra Virgin Olive Oil (EVOO) and if you have some on hand, toss in some parmesan rinds.
Get the full recipe in the recipe card below.
How to Make Spaghetti Sauce
Step 1 – Roast Garlic if using
Roasted Garlic (Optional, but Delicious!)
I love adding roasted garlic—it adds amazing depth. You can roast it ahead or even while your sauce simmers.
To roast: Preheat oven to 400°F. Slice ¼ inch off the top of a whole garlic bulb, drizzle with olive oil, wrap in foil, and roast for 20–40 minutes until golden and soft. Let cool, then squeeze out the cloves.
No time? Mince 3–5 cloves and sauté in olive oil (before adding tomato paste). Watch closely—it browns fast and can turn bitter if overcooked!
Step 2 – Prep traditional spaghetti sauce
In a large heavy-bottomed pot (I love using this large Dutch oven), heat olive oil over medium-high. Lower the heat, then add the tomato paste and garlic (if using roasted garlic, wait and add it later with the other ingredients).
Stir for about a minute, until the paste darkens slightly and begins to absorb the oil. Add Italian seasonings and let them bloom for 1 minute to boost the flavor.
Step 3 – Add tomatoes and roasted garlic
Pour in crushed tomatoes and pureed tomatoes, as you add the whole tomatoes, pour them into the palm of your hand a few at a time and crush/squeeze them into the sauce with your hands.
Once you’ve added tomatoes, fill one can about ½ way full of water, swish around, and pour into the next can and repeat, until you’ve “rinsed” out all of the cans. Pour your “tomato sauce” water back into the sauce.
Step 4 – Add optional ingredients
Stir in brown sugar, parmesan cheese rinds, and fresh basil leaves if adding.
Step 5 – Simmer your tomato sauce recipe
Toss in a couple of handfuls of fresh basil if available, and if you have a Parmesan rind, place it in the sauce as well – keep any leftover rinds and bits in the freezer for sauces and soups, adds wonderful flavor. As your sauce simmers, if it gets too thick stir in ½ – 1 cup water — or a cup of pasta water is also great to add if you have it. Simmer all day (and the next day too!) — this will become a new family tradition in your house too!
Video
Equipment
- Lodge Cast Iron Dutch Oven
Ingredients
Roasted Garlic
- 1 bulb garlic top sliced off to reveal cloves
- 1-2 teaspoons olive oil
Sauce
- 1-2 tablespoons olive oil extra virgin
- 3-6 cloves garlic minced (if not using roasted garlic above)
- 2 6 ounce cans tomato paste
- 1 28 ounce can tomato puree or sub another can whole tomatoes
- 1 28 ounce can crushed tomatoes
- 2 28 ounce cans San Marzano tomatoes whole tomatoes
- 2-3 tablespoons dried basil
- 1-2 tablespoons dried oregano
- 1-2 tablespoons kosher salt
Optional Ingredients
- 1 bulb roasted garlic cloves
- ⅛ – ¼ cup brown sugar cuts the acidity of the tomatoes
- 1 zucchini washed and grated (optional)
- 1-2 parmesan rinds
- 1-2 Carrots shredded or zucchini or other veggies
- fresh basil optional, also yummy – fresh Italian parsley, oregano or thyme if available
Instructions
Roasted Garlic
- Preheat oven to 400°F (205° C). Slice off the top of the bulb of garlic, revealing garlic cloves. Place on square of foil on baking sheet and drizzle the olive oil over the tops of the garlic cloves. Sprinkle with a little kosher salt, fold the foil up and around the garlic, making a pocket.1 bulb garlic, 1-2 teaspoons olive oil
- Roast for 20-25 minutes until golden and soft. Allow to cool for about 10 minutes, then using a paper towel, hold the garlic bulb upside down over the foil and squeeze the bulb from the bottom up, pushing the garlic cloves out. Most will pop out, some might need to be encouraged or pulled out. Remove any of the papery garlic skin and set aside.
MAKING THE SAUCE
- Drizzle oil into large, heavy bottomed pot and heat over medium heat. If not using roasted garlic, toss in minced garlic and stir until golden, careful not to burn. Scoop the tomato paste into the hot oil (garlic), reduce to simmer and stir until you see the color darken slightly, don't allow to burn, 3-5 minutes or so.Stir in dried basil, oregano and sea salt and a few shakes of red pepper flakes (more for heat)1-2 tablespoons olive oil, 3-6 cloves garlic, 2 6 ounce cans tomato paste, 2-3 tablespoons dried basil, 1-2 tablespoons dried oregano, 1-2 tablespoons kosher salt
- Pour in the pureed and crushed tomatoes, next, pour one or two whole tomatoes at a time in your hand, squeezing and crushing them into the sauce. Pick one of the empty 28 oz cans and fill ½ way with water, swirling around to remove leftover tomato juice, then pour into the next can and the next until you've cleaned out all of the cans. Don't throw out. Pour tomato "water" with collected juices into the sauce, stir to combine.1 28 ounce can tomato puree, 1 28 ounce can crushed tomatoes, 2 28 ounce cans San Marzano tomatoes
- Toss in roasted garlic, if made. Add in brown sugar and stir to combine (optional). If desired, grate 1-2 zucchini'sor other veggies and stir into sauce (optional) and add parmesan rind(s), optional.1 bulb roasted garlic cloves, ⅛ – ¼ cup brown sugar, 1 zucchini, 1-2 parmesan rinds, 1-2 Carrots, fresh basil
- Simmer, covered on lowest possible setting for 4-8 hours (or longer), stirring occasionally. Add water as needed if getting too thick, simmer longer if too thin. Adjust seasonings to taste, adding more of each if needed. Or transfer sauce to slow cooker or crock pot and cook covered on low for 8-10 hours.
- Cool on stovetop overnight, covered. Before serving, bring up to simmer once again for an hour or so. Optional: Using an immersion blender, blend until smooth. Place browned ground beef, ground turkey, meatballs or Italian sausage into sauce and simmer for 1-2 hours before serving, if desired.
- May be frozen (cool completely before freezing), mock "canned" by placing hot sauce into clean canning jars, sealing tightly with canning tops, allowing to cool on counter, once cooled, store in refrigerator, note that these are not shelf stable.
Notes
How to Save Your Sauce if the Bottom Burns
If your sauce does burn, or you suspect a burn, DO NOT scrape the bottom of the pot, carefully pour your hot sauce into a new pot leaving the burnt sauce on the bottom of the other pan. Let your husband clean that pot later. That was for those of you who are still reading…tee-hee! *If you are making this in a warm climate or are not comfortable with leaving it out overnight without refrigeration, by all means, cool slightly, then transfer to the refrigerator, then slowly reheat the following day. Storage TipsStore cooled leftover sauce in an airtight container in the fridge for up to 5 days. For longer storage, freeze completely cooled sauce in labeled containers or freezer bags (I like 2-cup portions!) for up to 4 months. Thaw overnight in the fridge and reheat gently on the stovetop. Want to can it? You sure can! Head to the FAQs on the post for safe water bath canning instructions.
Nutrition
Watch me make our homemade spaghetti sauce
Best Spaghetti Sauce Recipe Variations
- Want to sneak in more veggies? Grate a zucchini (or two!) and stir it in. Grated carrots or even riced cauliflower work great—everything cooks down, adding body, nutrients, and flavor. Optional!
- Craving something heartier? Brown some ground beef, ground turkey, or sweet Italian sausage and stir it into the sauce for a rich, meaty version.
- Prefer a roasted flavor? Swap the crushed tomatoes for equal parts roasted tomatoes.
- Love onions? Sauté some yellow onion with the olive oil before adding tomato paste for a sweet, caramelized base.
- Spicy Sauce: Arrabbiata sauce is one of my favorite spicy, healthy pasta sauces, just add extra red pepper flakes!
- Sugar-Free: The brown sugar helps balance acidity, but feel free to reduce, skip it or use a monk fruit replacement.
- Simmer low and slow, covered, stirring occasionally. Or let it cook in a crockpot or 250°F oven—just add water if it gets too thick.
- Pro tip: Let the sauce cool overnight (with the lid on), then reheat it gently the next day. The flavor deepens, the acidity softens, and it’s even more delicious.
*If you are making this in a warm climate or are not comfortable with leaving it out overnight without refrigeration, by all means, plop it in the refrigerator, then slowly reheat the following day.
How to Make Slow Cooker Spaghetti Sauce
I get it—sometimes you just want to walk away and not think about the sauce. So do all your prep on the stove first, then let it do its thing.
Transfer the sauce to a crockpot and cook on low for 6–8 hours, or pop it into an oven-safe pot at 250°F for the same amount of time.
Let it cool overnight (lid on!), then gently reheat the next day until it reaches a low simmer. Trust me, the flavor just gets better.
Chunky or Smooth Sauce
- I typically blend the sauce since my family likes it smooth. I love my immersion blender or if desired, place in small batches in a blender. Blend until desired texture.
- If you prefer a chunky texture, either blend only partially or not at all.
Italian Spaghetti Sauce Recipe Tips
- Remove all the lids on canned tomatoes at once and measure your spices into a small pinch pot or bowl.
- Simmer!! The longer the better!
- Adjust the spices after the second day, if you can wait that long.
- Burnt Bottom of Pot: My stovetop has some hot spots and my sauce can burn, quickly, if I am not careful. See FAQ’s for how to rescue burnt sauce.
- Quality Ingredients: This makes A LOT of sauce. Think of the savings on a jar of spaghetti sauce you spent $4-6 on, and splurge on some higher-end tomatoes. One of the few leftovers I love!
- Reserve a large tomato can, use to place wooden spoon when not using it, plus, it’s handy to fill with water if you need to add a little during the simmering process.
- Spaghetti Meat Sauce: Add cooked meatballs or Italian sausage and simmer for about an hour before serving; the meat will add even more flavor to this robust sauce.
What to Make with Spaghetti Sauce
- Serve on cooked pasta, cooked al dente; spaghetti noodles, rigatoni, ravioli — any pasta shape.
- As a calzone dipping sauce
- When making lasagna, stuffed shells, chicken parmesan, meatball subs, pizza sauce, or drizzled on zoodles.
- Use in place of the sauce in this Spaghetti Pie
- Delicious when you dunk Italian Sausages or simmer them in the sauce.
- Serve as a side with this Pizza Rustica
Healthy Spaghetti Sauce Storage Tips
Store cooled sauce in an airtight container in the fridge for up to 5 days. For longer storage, freeze in labeled containers for up to 4 months. Want to can it? Check out the FAQ section for safe water bath canning tips!
FAQs for Authentic Italian Sauce
Yes! If your sauce does burn, or you suspect a burn, DO NOT scrape the bottom of the pot; carefully pour your hot sauce into a new pot, leaving the burnt sauce on the bottom of the other pan. Let your husband clean that pot later. That was for those of you who are still reading…tee-hee!
Absolutely! Cool the sauce completely first—this is key. Then portion into freezer-safe containers or labeled zip-top bags (I like 2-cup portions). Freeze for up to 4 months. Thaw overnight in the fridge or on the counter, then reheat and enjoy!
Store in the refrigerator for 3-5 days, or freeze the cooled sauce in freezer bags if you won’t be using it within that time.
Yes, the basics of this sauce are dairy-free and gluten-free. Simply omit the parmesan rind, and you’re good to go!
Yes! This sauce can be safely canned using a hot water bath. Be sure to add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart (half for pints) to ensure proper acidity. Ladle hot sauce into sterilized jars, leaving ½-inch headspace. Then, process in boiling water for 35 minutes (for pints) or 40 minutes (for quarts). Let the mixture cool completely, then check the seals. Store it in a cool, dark place for up to one year.
Of course!! To use fresh tomatoes, blanch and peel about 5–6 pounds of ripe tomatoes (like Roma or San Marzano), then chop or blend them. Simmer as you would with canned tomatoes, allowing extra time for the sauce to thicken. Fresh tomatoes add a lighter, garden-fresh flavor!
Marinara sauce is a simpler, quicker-cooked tomato sauce—usually made with just tomatoes, garlic, olive oil, and herbs. Spaghetti sauce (like Grandpa Frank’s) is typically heartier, simmered longer, and may include meat, onions, and a deeper blend of spices.
Think of marinara as light and fresh, while spaghetti sauce is rich, bold, and comforting. Want to try both? Here’s my Homemade Marinara Sauce recipe, and for more info, check out this post on comparing marinara and spaghetti sauce.
More Delicious Italian Recipes to try:
- Creamy Bow Tie Pasta Recipe
- Penne Alla Vodka
- Delicious Antipasto Pasta Salad
- Best Italian Pasta Salad with Sun Dried Tomatoes
- Slow-Roasted Veggie Pasta
- Italian Wedding Soup
- Best Bacon Minestrone Soup
- Zuppa Toscana
More from The Fresh Cooky
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Mary Evelyn Zientek
I’m looking forward to trying this recipe just for a change. Can’t wait to try it!
I hope you love it, Mary!