6 Homemade Pasta Sauce Recipes You Can Make From Scratch

How do you like to dress your pasta? Everyone has his or her favorite sauce of choice. Whether you like a red sauce, a green kind, a creamy one, or one of the oil-based variety, we have you covered.

While you can also dress your carbs with a flavoring that comes from a can or jar, sometimes homemade is key, and can make all the difference. If you’re feeling ambitious in the kitchen, and/or want to impress some guests, whip out your apron and make one of these sinfully savory sauces. You might be intimidated by homemade sauce at first, but once you make it one time, we can promise you’ll never go back to cans again.

Making Spaghetti Meat Tomato Sauce

Source: iStock

1. Classic Homemade Red Sauce

We’ll start with a classic, highlighting this recipe from Table for Two that the developer calls “Great Grandma’s Pasta Sauce.” After one spoonful of this rich dressing, you’ll soon learn that Great Grandma really knew what she was talking about. Do yourself a favor, step away from the Hunts’s canned sauce, and get your stove simmering. This red sauce will have your home smelling like heaven, and we can promise you this: Comfort food never tasted so good.


  • 1 pound 80/20 ground beef OR 90/10 ground beef
  • 1 (6 ounce) can tomato paste
  • 6 ounce water
  • 1 (24 ounce) jar tomato puree
  • 5 to 6 cloves garlic, minced
  • 2 tablespoons granulated sugar
  • Pinch of dried oregano
  • Pinch of onion powder
  • Pinch of garlic powder
  • Handful of fresh basil, chopped
  • Salt and pepper, to taste

Directions: In a large stockpot, sauté garlic until soft and fragrant in 2 tablespoon of olive oil, about 2 minutes. Throw your meat in with the garlic and brown until the meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper. Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. Fill the 6-ounce can from the tomato paste with water and pour it in the stockpot as well. Let the mixture simmer, uncovered, for 2 or more hours, stirring occasionally. Serve hot over fresh pasta.