Susan's Spaghetti Sauce

Susan Feliciano


Friends and family often ask me for my spaghetti sauce recipe. Most of the time, it is just a jar - Prego, Ragu, 4 Brothers, or something like that. I find those economical and very tasty, and they are canned in glass without the worry of BPA's (those scary things in the can linings).
But I do have a sauce recipe, and even though it has many variations, I pretty much fix it the same way every time. So here is what I do when I'm feeling domestic, or when my girls ask me to make my own sauce.

pinch tips: How to Mince Garlic





30 Min


1 Hr


Stove Top


3 Tbsp
olive oil
1 large
onion, finely chopped
green bell pepper, finely chopped
red bell pepper, finely chopped
3-4 clove
garlic, minced
salt, pepper
1 can(s)
diced tomatoes in sauce
2 small
cans tomato sauce
1/2 c
finely grated carrot
1 Tbsp
dried italian herbs, like oregano and basil, *or* 2-3 tablespoons fresh herbs, finely chopped
1 c
wine (or tomato juice)
1/2 c
finely grated parmesan or romano cheese

Directions Step-By-Step

Heat the olive oil in a large skillet or saucepan. Sauté the onion and peppers until soft, then add in the garlic and continue cooking until garlic is fragrant, about 1 minute more. Season with a little salt and freshly ground black pepper.
Stir in the diced tomatoes and tomato sauce and blend well. Stir in the carrots. The carrots are used to sweeten the sauce without sugar, and to reduce the acidity of the tomatoes somewhat. Add the fresh or dried herbs. Partially cover and simmer about 30-40 minutes, stirring often to prevent sticking.
Stir in the wine or tomato juice and simmer, uncovered, until reduced to your desired consistency, normally about 15 minutes. Stir in the parmesan cheese.
Serve sauce over pasta or meatballs, Italian sausage, or use on pizza. This freezes well, so double the recipe and make a large batch.

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Healthy, Heirloom