Easy Spaghetti From Scratch

DudeFood's picture

Feb. 27, 2014

Dudes dont make stuff from scratch. Ah contraire! After you make this recipe, youll never go back to them store-bought sauces. Well, you might in a pinch when youre in a hurry and the store is about to close and youre supper hungry and just want to eat. But otherwise, trust Sean Adam, this is a great and easy-to-make spaghetti sauce.

Not to mention, with this recipe you can easily accommodate picky eaters, vegetarians and generally annoying people all at the same time!


Spaghetti 16 Ounce
Canned whole tomatoes 56 Ounce (4 14.5oz cans or 2 28oz cans)
Tomato paste 6 Ounce
Garlic cloves 10 , chopped finely
Onion 1 Medium , chopped finely
Honey 1/4 Cup (4 tbs)
Dried oregano 1 Tablespoon
Kosher salt To Taste
Pepper To Taste
Crushed red pepper 1 Teaspoon (Optional)
Italian parsely To Taste , chopped finely
Parmesan cheese To Taste , grated (for garnish)
Olive oil 2 Tablespoon
For meat sauce
Ground beef 1 Pound (Turkey, Chicken, Pork etc)
Salt & pepper To Taste
For veggie sauce
Zucchini 1 , cubed
Mushrooms 1/2 Pound , sliced



1. Fill a large pot with water and give it a healthy pinch or three of salt. This seasons your pasta. Then follow the package instructions to cook your spaghetti.


2. In a deep sauce pan over medium heat, add a tablespoon of olive oil. Once hot, add in your onions and sweat (cook) until just translucent, then add in your garlic and oregano and little salt and pepper. Cook for about a minute, then in goes the tomato paste. Give it all a good stir and cook for a few more minutes. This will help make the sauce rich, Dude.

3. Meanwhile, in batches, purée the whole tomatoes in a blender and add to the sauce pan. Then add the honey, red pepper flakes (it’s not THAT hot, just use it, it adds a nice subtle kick, c’mon) and touch more salt & pepper.

4. Bring the whole thing to a gentle boil, then reduce the heat to low, cover and let simmer for at least 20 minutes, stirring occasionally. If you’re not in a hurry, let this simmer (super low heat) for an hour or more. You’ll be glad you did.

5. If you just want a basic spaghetti sauce, just cook the pasta while the sauce simmers and you’re good to go. BUT…If you want to step it up, check this out. Sean makes a meat sauce enhancement and Adam makes a veggie one.

6. While your basic sauce is simmering away, make your enhancement:

For Meat Sauce

Sauté ground beef (or turkey, chicken, pork, etc), and a little salt & pepper, until browned, then drain any excess fat. Lower fat meats may need a little help with some olive oil.

For Veggie Sauce

Sauté a cubed zucchini and sliced mushrooms over medium heat in a teaspoon of olive oil and a little salt & pepper. Cook until just tender, but not mushy.

7. When your pasta is ready, add 2 cups of the basic sauce to your pan of enhancement, stir to combine, then pour over your pasta.


8. Garnish with Parmesan cheese and a little Italian parsley.

Dude Food Tip: Adding a little seasoning to each layer as you go is a much better way to give good flavor to your dishes without making it taste “salty” by adding it all at the end.


And don’t just stop here, once you’ve got this down, you can totally enhance your sauce with even more ingredients, like Italian sausage or any combination of veggies. And as always, the sauce is always better next day. Just remember to store the leftover sauce and pasta separately. Then re-heat the sauce in a pan while you dunk the pasta into boiling water for about 30 seconds to make it hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 725Calories from Fat 245

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 565 mg23.54%

Total Carbohydrates 101 g33.7%

Dietary Fiber 8 g32%

Sugars 16 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet