130-Year-Old Italian Spaghetti Sauce Recipe

There is something special about a pot of spaghetti sauce simmering on the stove. This 130-Year-Old Italian Spaghetti Sauce is a recipe that has been passed down through generations, and it still feels just as comforting today.

I like making it when I want a calm, steady dinner that brings everyone to the table without a lot of effort. The ingredients are simple, the steps are easy, and the smell alone makes the kitchen feel warm and welcoming.

It is the kind of sauce that works for everyday dinners and special moments alike.

Why You’ll Love This 130-Year-Old Italian Spaghetti Sauce

1. It uses basic pantry ingredients
2. It cooks in under an hour
3. It makes enough for the whole family
4. It tastes even better the next day
5. It works with spaghetti or any pasta
6. It is easy to adjust to your taste

What Kind of Tomatoes Should I Use?

Crushed tomatoes are the base of this sauce. You can use canned crushed tomatoes from the store, which are a reliable and easy option. If you find a brand you like, stick with it.

I usually choose a good-quality canned crushed tomato because it maintains a consistent flavor. Fresh tomatoes can work too, but they take more time and prep.

Options for Substitutes

• Use yellow or white onion if needed
• Use dried herbs if fresh ones are not available
• Skip the sugar if your tomatoes are already sweet
• Add a splash of water if the sauce feels too thick
• Use garlic paste if you are out of fresh cloves

Watch Out for These Mistakes While Cooking

1. Do not cook the garlic too long or it can turn bitter.
2. Keep the heat low once the sauce starts simmering.
3. Stir now and then so the sauce does not stick to the pot.
4. Taste before serving and adjust salt slowly.

What to Serve With 130-Year-Old Italian Spaghetti Sauce?

• This sauce is perfect with spaghetti or any pasta you like.
• Serve it with a simple green salad on the side.
• Warm bread is always a good idea.
• You can also spoon it over roasted vegetables or use it in lasagna.

Storage Instructions

1. Let the sauce cool before storing.
2. Keep it in an airtight container in the fridge for up to 4 days.
3. Reheat gently on the stove or in the microwave.
4. This sauce freezes well for up to 3 months.
5. Thaw overnight in the fridge before reheating.

130-Year-Old Italian Spaghetti Sauce Recipe

130-Year-Old Italian Spaghetti Sauce is a simple, comforting tomato sauce made with everyday ingredients.

It is easy to cook, full of classic flavor, and great for family meals.

This recipe is perfect for weeknights, Sunday dinners, or anytime you want something familiar and homemade.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 150

Ingredients Method

Ingredients

  

• 4 cups crushed tomatoes
• 1 cup diced onion
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 teaspoon sugar optional, to balance acidity

Method

 

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook for about 5 minutes, until it softens and turns translucent.
3. Stir in the minced garlic and cook for about 1 minute, stirring gently so it does not burn.
4. Pour in the crushed tomatoes and stir everything together.
5. Add the oregano, basil, salt, pepper, and sugar if using.
6. Bring the sauce to a gentle simmer.
7. Lower the heat and let the sauce simmer for about 30 minutes, stirring occasionally.
8. If the sauce gets too thick, add a small amount of water until it reaches the texture you like.
   
9. Taste and adjust seasoning as needed.
10. Serve over freshly cooked spaghetti or spoon it on top and enjoy.

Emma Parker

I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.