Spaghetti Sauce

Opened jars should be refrigerated. Homemade sauce keeps 3–4 days in the fridge. Freeze in ice cube trays or freezer bags for easy portioning.

Simmer homemade sauce on low heat for 20–30 minutes to develop flavor.

Stir in pasta water (starchy liquid) to help the sauce cling to noodles.

Taste and adjust seasoning with salt, pepper, or fresh basil at the end.

Store-bought jars vary widely in sugar and sodium—read labels if that matters to you.

Spaghetti, penne, rigatoni, or other dried pasta shapes

Fresh basil, oregano, garlic, and red pepper flakes

Ground beef, sausage, or meatballs

Parmesan cheese, fresh mozzarella

Cooking homemade sauce on high heat can scorch tomatoes and create a bitter taste.

Adding sauce straight from the fridge to hot pasta can cause uneven coating—warm it gently first.

Over-salting early; taste and adjust at the end instead.