Meatless Spaghetti Sauce

Store in an airtight container. Freezes well; thaw in the fridge overnight before reheating.

Simmer for at least 20–30 minutes to let flavors meld; longer cooking deepens the tomato flavor

Add fresh basil or parsley at the end to preserve bright flavor

A pinch of sugar balances acidity from canned tomatoes

Sauté aromatics (garlic, onion) before adding tomatoes for better depth

Reserve pasta water to loosen sauce and help it cling to noodles

Garlic, onion, basil, oregano, thyme

Mushrooms, bell peppers, zucchini, spinach, eggplant

Olive oil, red wine

Parmesan, ricotta (for non-vegan versions)

Spaghetti, penne, rigatoni, or any pasta shape

Using only canned tomatoes without fresh herbs or aromatics—results in flat flavor

Cooking at too high heat, which can scorch the sauce

Underseasoning—taste and adjust salt and acid throughout cooking

Adding fresh herbs too early; they'll lose flavor during long simmering