Recipes

Home-Made Italian Red Sauce, Delizioso!

By: Sally Twellman

(Updated February 04,2026 originally published August 2014)

Homemade sauce is one of those things that sounds way more complicated than it actually is. An easy, delicious Italian red sauce feels like it should require hours in the kitchen, a grandmother named Nonna, and a whole lot of drama. But once you make it even once, you realize just how simple and doable it really is. Truly, this is one of those “why didn’t I start doing this sooner?” recipes.

Another big perk of making sauce from scratch is knowing exactly what’s going into it. No mystery fillers, no added sugars hiding under sneaky names, and no unnecessary preservatives. Just real, simple ingredients that come together into something comforting, flavorful, and incredibly satisfying.

You may be wondering why I’m not calling this a marinara sauce. A little food trivia moment, because I can’t help myself. Technically, a true marinara sauce includes something from the sea, like anchovy paste. Since this one doesn’t, I call it an Italian red sauce instead. I know, I’m food-nerdy like that 🙂 If you’re curious, you can check out a classic marinara version in the video below.

I love a good Italian red sauce, and this one is especially versatile. It works beautifully year-round. It feels cozy and comforting simmered on the stove in the winter, but it’s also light and fresh enough for summer meals tossed with pasta, spooned over vegetables, or used as a base for so many Italian-inspired dishes. It has a bright, fresh tomato flavor with just the right amount of depth, and once you have it on hand, you’ll find yourself reaching for it constantly.

From a nutrition standpoint, this sauce has a lot going for it too. Tomatoes are rich in antioxidants, especially lycopene, which has been linked to heart health and reduced inflammation. Cooking tomatoes actually increases lycopene bioavailability, so sauces like this are a great way to get those benefits. The herbs matter too. Dried oregano and basil don’t just add that classic Italian flavor, they also provide small but meaningful amounts of antioxidants and anti-inflammatory compounds. Plus, herbs let you build big flavor without relying on excess salt.

What I love most is that this sauce is made from simple, real ingredients. It’s naturally low in added sugar, rich in vegetables, and packed with herbs that do the heavy lifting when it comes to flavor. Making sauce at home gives you full control and, in my opinion, delivers a more authentic, fresher taste than most store-bought options ever could. Once you start, it’s hard to go back.

Watch: How I Make Mariara Sauce

Why I Love Making Sauce from Scratch

I normally cook my Italian Red Sauce in the crockpot, letting it cook slowly for about 4 to 8 hours. Slow cooking allows all of the flavors to blend together, mellow out, and deepen in a way that just does not happen with quick stovetop sauces. The longer it cooks, the better it gets.

You can absolutely make just enough sauce for one recipe, but it is just as easy to make extra and use it later. This recipe makes enough sauce for about three different dishes, or the equivalent of three jars of premade pasta sauce (about 24-ounce jars). I almost always make a full batch because it freezes beautifully and makes weeknight meals so much easier.

How to Use and Store This Sauce

This Italian red sauce works wonderfully in pasta dishes, lasagna, baked ziti, stuffed peppers, eggplant Parmesan, chicken or turkey meatballs, or even as a dipping sauce for crusty bread. You can keep it simple with pasta and a sprinkle of Parmesan, or use it as the base for more elaborate meals.

To store for later, I freeze the sauce in large mason jars (make sure they are completely cooled) or these storage jars and thaw just before use. This makes it incredibly convenient for busy weeks when you want a home-cooked meal without starting from scratch. Having a jar of this sauce ready feels like a little gift to your future self.