Homemade Spaghetti Sauce Recipe

This homemade spaghetti sauce recipe is a great sauce to make if you run out of the jarred spaghetti sauce you usually use.

This sauce uses ingredients that are all from your pantry (except the meat, of course) and can easily be made vegetarian/vegan. It’s tasty and perfect for whipping up last minute or in a pinch.

A jar of homemade spaghetti sauce sits with the lid off and some dry spiral pasta lays at the base of the jar.

We are just now starting our shelter in place orders here in North Carolina. I did a big shopping trip last week, so I’m trying really hard to avoid the stores. But inevitably, there will be that one thing you forgot to buy at the store. For me, that was spaghetti sauce. I thought we had more than we needed. I was wrong!

So instead of skipping spaghetti night, I improvised and came up with this recipe. It’s delicious! Honestly one of the best spaghetti sauces I’ve ever made!

And overhead view of this homemade spaghetti sauce looking down into the open jar of sauce. Dry spiral pasta lays on the table at the base of the jar.


While every person who makes spaghetti sauce will give you different rules and ingredients for what they consider to be the BEST sauce, most agree on a couple basic rules.

  1. The addition of sweetener is a must. Not a lot, but some to bring out the sweetness of the tomatoes.
  2. You want to cook it low and slow to allow the flavors to meld and blend.


The sweetener you use will depend on what you have on hand as well as what your preferences are. Here’s what more natural sweeteners will do to your sauce.

  • Coconut Sugar – This adds a mildly sweet and somewhat molasses-y flavor to your sauce. – Good, but not the best.
  • Sucanat – Similar to coconut sugar, but with lighter molasses-y notes. – Workable. Not bad.
  • Stevia – As long as you don’t get an aftertaste from stevia, this is a fabulous option. Just start with a few drops and move up. – A little goes a long way.
  • Honey – The honey flavor is noticeable. If you enjoy the flavor, this can be really good. But not necessarily what most people would choose. – Use small amounts.
  • Maple syrup – This is an excellent option. It adds a deeper note of sweetness that is subtle. – Add small amounts to start, but don’t be shy. Maple will compliment almost any spaghetti sauce.


  • Fridge – This will keep in the fridge in an air tight container for up to three days.
  • Freezer – This freezes well for up to 4 months.SUBSCRIBE:

More Homemade Pasta Sauce Recipes


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A jar of homemade spaghetti sauce sits with the lid off and some dry spiral pasta lays at the base of the jar.

Homemade Spaghetti Sauce

An easy, delicious sauce using almost all ingredients straight from your pantry!
5 from 2 votes
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Course: Pasta, Sauce
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 107kcal



If using meat:

  • 1 tbsp. oil
  • 1 lb. ground turkey
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • ¼ tsp. salt

Start here if not using meat (or continue here if you are)

  • 6 oz. can tomato paste
  • 2 cups chicken broth (no sugar added, low sodium is best – Veggie broth for vegans/vegetarians)
  • 28 oz. can crushed tomatoes (no sugar added – with or without basil added)
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. balsamic vinegar
  • 2 tsp. ground rosemary
  • 2 tsp. dried thyme
  • ¼ tsp. stevia (or 1 tbsp. of a syrup or dry sweetener)


If using meat:

  • Melt the oil in a large skillet and begin to brown the meat.
  • Add the spices and continue until the meat is mostly cooked through. Then proceed with the rest of the recipe.

Start here if not using meat (or continue here if you are)

  • Combine all ingredients in large skillet and stir to combine well.
  • Bring the sauce up to a strong simmer and allow to cook for about 10 minutes. If the sauce cooks down too much or gets too thick, you can add more chicken broth. If it's too runny for you, add more tomato paste.
  • Serve over your favorite pasta.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.5cup | Calories: 107kcal | Carbohydrates: 12g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 406mg | Potassium: 541mg | Fiber: 3g | Sugar: 5g | Vitamin A: 399IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 3mg

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  1. 5 stars
    So good! And I even omitted the salt accidentally. I used liquid stevia and the amount was just right.