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Homemade Spaghetti Sauce Without Tomato Paste
This simple spaghetti sauce is made without any tomato paste, but it tastes equally as great. I like to use a tiny amount of cornstarch to thicken it, but you can go without it and simply increase the simmer time.
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Servings: 4
Ingredients
- 2 onions finely chopped
- 4 cloves garlic crushed
- 28 ounces tomatoes crushed
- 28 ounces fresh tomatoes diced
- ½ pound Italian sausage or ground beef
- ½ cup water
- 2 tsp Italian seasoning
- 1 tsp dried oregano
- ¼ cup fresh basil chopped
- 100 ml Olive oil
- 1 tsp cornstarch
- Salt
- Pepper
Instructions
- Remove the sausages from their casing and brown them in a Dutch oven or another large pot.
- Set the cooked sausage aside and saute the onion and garlic in the olive oil for 10 to 15 min. on low heat. The aromatics released during this time will serve as a base for the sauce.
- Season with salt and pepper.
- Once the onions have softened, stir in the sausage, the diced and the crushed tomatoes, and water to the cooking pan.
- Add the dried spices to the sauce.
- Let the sauce simmer on low for about 1 to 2 hours. The longer you simmer the sauce, the thicker it will become.
- In case the sauce isn't thick enough or you're in a hurry, make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tsp water.
- Add the slurry to the sauce and mix until it thickens.
- Mix in the fresh basil once the sauce finishes cooking.
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Notes
- You can add carrots, celery, and even mushrooms for a richer taste. If you choose to add more vegetables, you should increase the amount of olive oil accordingly.
- If the sauce ends up being too acidic, you can add 1/4 tsp of baking soda to neutralize the uric acid in the tomatoes. Another way you can reduce the acidic taste of the tomatoes is by adding 1 tsp of sugar.
- For better tasting spaghetti or pasta, add a handful of salt to the cooking water and boil the pasta in a large pot.
- Cut out the meat and water, and reduce the amount of tomatoes by half to turn this into a marinara sauce.
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Nutrition
Calories: 521kcal | Carbohydrates: 23g | Protein: 13g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 43mg | Sodium: 439mg | Potassium: 1200mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3412IU | Vitamin C: 61mg | Calcium: 96mg | Iron: 3mg
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.
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