How to make homemade spaghetti sauce?

Question

I usually use Prego and It's not so bad but I am interested in making some myself

Answer 1

Another one with too many possible answers. Try allrecipes.com
These are user submitted and rated. I don't answer with recipes because I don't know what you would like.

Answer 2

How homemade do you want to get? I've done everything from start with jarred sauce and just zing it up all the way up to peel the tomatoes and make my own sauce.

If you want to go to the middle, start with canned tomato sauce, and start adding to it. You'll need oregano, salt, pepper, basil...garlic and onions, if you like them (and if you do, lightly brown them in a little olive oil first)....bay leaf (make sure you take it out before you serve the sauce), and I usually add a heavy red wine, a little red pepper flakes and a bit of sugar. You can either cook it down, or add tomato paste to thicken it up.

You HAVE to taste as you go along, and "fix" the flavorings. I've never made sauce the same way twice in my life.

Have fun with it.

Answer 3

You cook some fresh garlic down in olive oil then add diced tomatoes. Then fresh basil and oregano. Salt and Pepper. A little sugar, red wine vinegar, and water. Then let it slow simmer for about a hour. Then if you want the flavor to really seal in. Refrigerate overnight. Then it will be ready the next day. But if you don't have that time. Then just slow simmer for hour or more.

Answer 4

Here's how I make it. one large or 2 medium onions, diced, 2-3 cloves of garlic cook this in butter or olive oil (about 2 tablespoons) until limp. Remove from the pan. Add 1/2 lb ground beef (and italian sausage, optional) and cook until crumbling, drain off any grease, add the onions to the meat, add one large can of crushed tomatoes, 1 cup red wine, basil and Italian seasoning, black pepper, 3 tablespoons sugar and one bay leaf. Cook until reduced and well done, about 1 hour, stirring every so often. If it gets too hot and starts sticking, turn it off for 10 minutes and then start it again.

Answer 5

this is super cheap and makes you seem like a culinary expert (lol i always impress with this easy concoction) 1 - 2 large cans of tomato (any way stewed or chunks or diced) also buy some spicy italien sausages (must be spicy dont worry they will only be mildly spicy after cooking with the fallowing method as the tomatoes absorb alot)

Fry up sausages just enough to brown the outside (at this point either slice or unpeel and bit up to chunks)

add drained cans of tomatos and simmer 30 min +