Growing up, my mom made incredible pasta sauce! After a lot of trial and error, I’ve come up with a pasta sauce my family loves, all from fresh ingredients! Here’s a photo recipe, for anyone who wants to give a homemade pasta sauce recipe a try!
- 4 cups diced tomatoes
- 1 chopped onion
- 1 Tablespoon fresh basil
- 1Tablespoon molasses
- 1 lb hamburger
- 1 Tbsp salt
How to Make Pasta Sauce at Home
Fresh tomatoes and fresh basil (below) are the two main ingredients for this sauce! I chop up the tomatoes and let them simmer. The longer they simmer, the better the sauce, but you want them to cook for at least 45 minutes. You can add a little olive oil if you want, but it isn’t necessary (I do recommend adding it if you plan to keep your sauce vegetarian, since you need some fat in the recipe). You can blanche your tomatoes if you want the skins off; I’m too lazy to do this and my kids eat the skins just fine (they cook up pretty small, especially if you dice your tomatoes smaller than I did for this photo).
While the tomato and basil is simmering, you can add the salt and molasses (my mom’s secret ingredient).
The sauce will thicken up as the extra liquid simmers away, but you can also thicken it using corn starch! Use a spoon to remove some of the liquid from the sauce, and place it in a jar. Add some corn starch (the more you add, the thicker it will be. I usually add about a tablespoon, because I don’t let my sauce simmer as long as it would in a perfect world because I don’t usually start cooking dinner early enough for that to happen.) Shake the jar, until the corn starch is completely mixed up, then add it back into the sauce and stir. It will turn clear as it cooks.
You can use the simmering time to cook your hamburger, garlic, and onions (add as many as you want – more garlic and more onions means a stronger garlic/onion flavor) if you are making a meat sauce. For the vegetarian version, saute garlic and onions in olive oil. My kids like very finely diced carrots added to the vegetarian version.
Add your sauteed mixture to the main sauce, and continue to let simmer until you reach the consistency you want. I use this same sauce for lasagna, but add a little water since I use no-boil noodles, or fresh ones when I am super organized.
Sometimes I make enough extra to can – beats the store bought version any day!
Do you have a from-scratch recipe that you love?