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Spaghetti Sauce with No Meat

Rich and flavorful vegetarian spaghetti sauce that layers garlic, onions, and tomatoes into a velvety sauce without meat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Sauces and Condiments
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 6 garlic cloves minced
  • 28 ounces canned crushed tomatoes
  • 2 tablespoons canned tomato paste
  • 1/2 cup dry red wine
  • 1/2 cup vegetable broth
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt adjusted to taste
  • 1/2 teaspoon black pepper adjusted to taste
  • 1 teaspoon sugar
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup fresh basil chopped
  • Parmesan cheese for serving

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon for stirring
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener
  • Optional immersion blender

Method
 

  1. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot over medium heat until shimmering, about 1 minute.
  2. Add the finely diced yellow onion and sauté, stirring frequently, for 5 to 6 minutes until translucent and golden.
  3. Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to let it brown.
  4. Add 2 tablespoons of tomato paste and toast for 1 to 2 minutes, stirring constantly to reduce raw flavor.
  5. Pour in 1/2 cup of dry red wine, scrape up any browned bits with a wooden spoon, and simmer for 2 to 3 minutes.
  6. Stir in the crushed tomatoes and vegetable broth, then bring the mixture to a gentle simmer.
  7. Season with dried basil, dried oregano, salt, black pepper, and sugar, stirring to combine.
  8. Reduce heat to low, partially cover the pot, and simmer gently for 30 to 40 minutes, stirring occasionally.
  9. Taste the sauce and adjust seasoning, adding red pepper flakes or more salt and pepper as desired.
  10. Just before serving, stir in chopped fresh basil and top with Parmesan cheese if using.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently before serving.