How to Make Spaghetti Sauce: 6 Easy Recipes for Delicious Pasta

Bolognese is a thick meat sauce that originated in Bologna, Italy. This hearty sauce combines ground meat with vegetables and tomatoes. It cooks slowly to develop deep, rich flavors. Bolognese sauce is perfect for people who love meaty, satisfying pasta dishes.

Ingredients:

- 1 lb ground beef

- 1 onion, diced

- 2 carrots, diced

- 2 celery stalks, diced

- 3 cloves garlic, minced

- 1 can crushed tomatoes (28 oz)

- 1/2 cup red wine

- 2 tbsp tomato paste

- 1 tsp dried oregano

- 1 tsp dried basil

- Salt and pepper to taste

- 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat.

2. Add the diced onion, carrots, and celery. Cook for 5 minutes until the vegetables become soft.

3. Add the minced garlic and cook for another minute.

4. Add the ground beef to the pot. Break it up with a spoon and cook until it turns brown.

5. Stir in the tomato paste and cook for 2 minutes.

6. Pour in the red wine and let it cook for 3 minutes to remove the alcohol.

7. Add the crushed tomatoes, oregano, and basil. Mix everything well.

8. Bring the sauce to a boil, then reduce heat to low. Let it simmer for 45 minutes, stirring occasionally.

9. Season with salt and pepper before serving over spaghetti.

Alfredo sauce is a simple, creamy white sauce that comes from Rome, Italy. The authentic version uses only butter, cheese, and pasta water. It has a smooth texture and a rich, buttery flavor that goes perfectly with spaghetti.

Ingredients:

- 6 tbsp butter, room temperature

- 1 cup grated Parmigiano-Reggiano cheese

- 1 lb spaghetti

- Salt for pasta water

- Black pepper to taste

Instructions:

1. Cook spaghetti in salted boiling water until almost done but still firm.

2. While pasta cooks, put the room temperature butter in a large serving bowl.

3. Save 1 cup of pasta cooking water before draining the spaghetti.

4. Add the hot, drained pasta to the bowl with butter.

5. Toss the pasta with butter quickly to melt it completely.

6. Add half of the grated cheese and toss the pasta with tongs.

7. Add pasta water slowly while tossing until the sauce becomes creamy.

8. Add the rest of the cheese and more pasta water if needed.

9. The sauce should coat each strand of pasta smoothly. Add black pepper and serve immediately.

Marinara is a simple tomato sauce that highlights the natural flavor of tomatoes. This classic red sauce uses basic ingredients like tomatoes, garlic, and herbs. Marinara sauce is light, fresh, and versatile. It works well with any type of pasta and is perfect for vegetarians.

Ingredients:

- 1 can whole tomatoes (28 oz)

- 4 cloves garlic, minced

- 1 small onion, diced

- 2 tbsp olive oil

- 1 tsp dried basil

- 1 tsp dried oregano

- 1/2 tsp red pepper flakes

- Salt and pepper to taste

- Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat.

2. Add the diced onion and cook for 4 minutes until it becomes clear.

3. Add the minced garlic and cook for 1 minute until fragrant.

4. Crush the whole tomatoes with your hands and add them to the pan with their juice.

5. Add the dried basil, oregano, and red pepper flakes.

6. Bring the sauce to a gentle boil, then reduce heat to low.

7. Let the sauce simmer for 20-25 minutes, stirring occasionally.

8. The sauce is ready when it thickens and the flavors blend together.

9. Season with salt and pepper. Garnish with fresh basil leaves before serving.

Pesto is a bright green sauce made from fresh basil leaves. This sauce comes from the Liguria region of Italy. Pesto has a fresh, herby flavor with hints of garlic and cheese. Unlike other sauces, pesto is not cooked. It brings a light, summery taste to your spaghetti.

Ingredients:

- 2 cups fresh basil leaves

- 3 cloves garlic

- 1/2 cup pine nuts

- 3/4 cup grated Parmesan cheese

- 1/2 cup extra virgin olive oil

- Salt to taste

Instructions:

1. Wash the basil leaves and dry them completely with paper towels.

2. Put the garlic and pine nuts in a food processor. Pulse until they are chopped small.

3. Add the basil leaves to the food processor. Pulse several times to chop the basil.

4. While the food processor runs, slowly pour in the olive oil through the top opening.

5. Stop the machine and scrape down the sides with a spoon.

6. Add the Parmesan cheese and pulse a few more times to mix.

7. Taste the pesto and add salt if needed.

8. Use immediately or store in the refrigerator for up to one week. Mix with hot spaghetti and serve right away.

Carbonara is a creamy sauce made with eggs, cheese, and pancetta. This Roman dish creates a silky sauce without using cream. The hot pasta cooks the eggs gently to make a smooth coating. Carbonara has a rich, salty flavor that pasta lovers enjoy.

Ingredients:

- 4 large eggs

- 1 cup grated Pecorino Romano cheese

- 4 oz pancetta or bacon, diced

- 3 cloves garlic, minced

- Black pepper to taste

- 1 lb spaghetti

- Salt for pasta water

Instructions:

1. Cook the spaghetti in salted boiling water according to package directions.

2. While pasta cooks, fry the pancetta in a large pan until crispy. Remove excess fat, leaving 2 tablespoons.

3. Add garlic to the pan and cook for 1 minute.

4. In a bowl, whisk together eggs, cheese, and lots of black pepper.

5. When pasta is ready, save 1 cup of pasta water before draining.

6. Add the hot, drained pasta to the pan with pancetta.

7. Remove the pan from heat. Quickly pour in the egg mixture while tossing the pasta.

8. Add pasta water a little at a time until the sauce becomes creamy.

9. Serve immediately with extra cheese and black pepper.

Cacio e Pepe means "cheese and pepper" in Italian. This simple Roman sauce uses only three ingredients: pasta water, cheese, and black pepper. Despite being so simple, this sauce requires good technique to get the creamy texture right.

Ingredients:

- 1 lb spaghetti

- 2 cups grated Pecorino Romano cheese

- 2 tsp freshly ground black pepper

- Salt for pasta water

Instructions:

1. Bring a large pot of salted water to boil. Cook spaghetti until it is almost done but still firm.

2. While pasta cooks, toast the black pepper in a large pan for 1 minute until fragrant.

3. Add 1/2 cup of pasta cooking water to the pan with pepper.

4. When pasta is ready, save 2 cups of pasta water before draining.

5. Add the drained pasta to the pan with the pepper water.

6. Remove the pan from heat. Add the grated cheese while tossing the pasta quickly.

7. Add pasta water slowly while tossing until the sauce becomes smooth and creamy.

8. The sauce should coat the pasta like silk. Add more pasta water if needed.

9. Serve immediately with extra cheese and black pepper on top.