Easy 130-Year-Old Italian Spaghetti Sauce Recipe

Italian food does not need to be fancy. It needs to be simple and full of flavor. This Easy 130-Year-Old Italian Spaghetti Sauce Recipe is just that.

It uses basic ingredients and slow cooking. The taste is rich and deep. Many families have made this sauce for years.

If you want to learn How to make Easy 130-Year-Old Italian Spaghetti Sauce, you are in the right place. This classic sauce never fails.

My Experience With This Recipe

The first time I made this sauce, I was shocked. It used very simple ingredients. No strange spices. No heavy cream. Just tomatoes, garlic, olive oil, and time.

I let it simmer slowly. The smell filled my kitchen. It smelled like a small Italian restaurant. The sauce tasted sweet and rich. It was much better than store sauce.

Now I make it every week. It is cheap, easy, and very comforting. Good food does not need drama. It needs patience.

Recipe Card info

• Recipe Name: Easy 130-Year-Old Italian Spaghetti Sauce
• Servings: 6
• Prep Time: 10 mins
• Cook Time: 60 mins
• Total Time: 70 mins
• Course: Main Course
• Cuisine: Italian
• Calories: 180 kcal per serving

Equipment List

• Large pot or deep pan
• Wooden spoon
• Knife
• Cutting board
• Measuring cups
• Measuring spoons

Ingredients You Need for Easy 130-Year-Old Italian Spaghetti Sauce

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 cans (28 oz each) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red chili flakes (optional)
• ¼ cup fresh basil leaves, chopped
• ½ cup water

Instructions

1. Heat the Oil

Place a large pot on medium heat. Add olive oil and let it warm for one minute. Do not let it smoke. Warm oil helps release flavor from onions and garlic.

2. Cook the Onion

Add chopped onion to the pot. Stir well. Cook for about 5 minutes until soft and light golden. Do not burn it. Soft onion gives natural sweetness to the sauce.

3. Add Garlic

Add minced garlic to the onions. Stir constantly for one minute. Garlic cooks fast and burns easily. You want a soft smell, not a bitter taste.

4. Add Tomato Paste

Add tomato paste to the pot. Stir well and cook for two minutes. This step makes the flavor stronger. It also gives the sauce a deeper red color.

5. Add Crushed Tomatoes

Pour in the crushed tomatoes carefully. Stir everything together. Add half a cup of water. Mix well so nothing sticks to the bottom.

6. Add Spices

Add salt, black pepper, sugar, oregano, basil and chili flakes. Stir well. The sugar helps balance the tomato acidity. Do not skip this step.

7. Simmer Slowly

Lower the heat to low. Cover the pot partly. Let the sauce simmer for 45 to 60 minutes. Stir every 10 minutes. Slow cooking builds deep flavor.

8. Add Fresh Basil

In the last five minutes, add fresh chopped basil. Stir gently. Fresh basil gives a bright and fresh taste that makes the sauce special.

9. Taste and Adjust

Taste the sauce carefully. Add more salt if needed. If too thick, add a little water. If too thin, cook uncovered for extra minutes.

10. Serve Hot

Turn off the heat. Let it rest for five minutes. Serve over freshly cooked spaghetti. Add grated cheese on top if you like.

Recipe Tips

• Use good quality canned tomatoes for best flavor.
• Let the sauce cook slowly. Do not rush it.
• Stir often to prevent burning.
• Add a small carrot while cooking for natural sweetness. Remove before serving.
• Fresh basil at the end makes a big difference.
• You can blend the sauce for a smoother texture.

Nutrition Information

Nutrient	Amount per Serving
Calories	180 kcal
Carbohydrates	18 g
Protein	4 g
Fat	11 g
Fiber	4 g
Sugar	8 g
Sodium	520 mg

Serving Suggestions

Serve this Easy 130-Year-Old Italian Spaghetti Sauce over hot spaghetti or any pasta you like. Add grated Parmesan cheese on top. You can also use this sauce for lasagna or baked pasta.

It tastes even better the next day. Pair it with warm garlic bread and a simple green salad. A small drizzle of olive oil on top makes it even richer.

Best Sides To Serve With

This sauce pairs well with garlic bread, roasted vegetables or a fresh tomato salad. Steamed broccoli also works great.

If you want something filling, serve with meatballs or grilled chicken. A light cucumber salad helps balance the rich tomato flavor.

Storage and Reheating Tips

Let the sauce cool completely before storing. Place it in an airtight container. Keep it in the fridge for up to four days. You can also freeze it for three months.

To reheat, place in a pot over low heat. Stir often until warm. If thick, add a little water. You can also reheat in the microwave. Stir halfway for even heating.

FAQs about Easy 130-Year-Old Italian Spaghetti Sauce

1. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Use about 8 to 10 ripe tomatoes. Peel and crush them first. Cook a little longer to remove extra water.

2. How to make Easy 130-Year-Old Italian Spaghetti Sauce thicker?

Let it simmer uncovered for extra time. This helps water evaporate. You can also add a small spoon of tomato paste for thicker texture.

3. Can I add meat to this sauce?

Yes, you can add ground beef or sausage. Cook the meat first. Then follow the same steps. This turns it into a hearty meat sauce.

4. What makes this sauce taste old-fashioned?

Simple ingredients and slow cooking make it traditional. There are no heavy creams or complex spices. Just classic Italian flavors and patience.

5. Can I make this sauce ahead of time?

Yes, and it tastes better the next day. The flavors become stronger. Store in the fridge and reheat gently before serving.

Conclusion

This Easy 130-Year-Old Italian Spaghetti Sauce Recipe proves that simple food can be amazing. You only need basic ingredients and time.

Now you know How to make Easy 130-Year-Old Italian Spaghetti Sauce at home. The Ingredients for Easy 130-Year-Old Italian Spaghetti Sauce are affordable and easy to find.

Try it once and you may never buy jar sauce again. Sometimes old recipes are the best recipes.