Sauces & Condiments
Transforming simple pantry staples into Betty Crocker's Italian spaghetti sauce delivers restaurant-quality flavor without the fuss. The secret lies in simmering canned tomatoes, garlic, and herbs until their flavors meld into a rich, layered sauce—no fancy ingredients required.
I perfected this version after years of testing, ensuring every spoonful tastes like homemade, not store-bought.
This sauce builds depth through slow cooking, allowing the natural sweetness of tomatoes to caramelize while garlic and onions develop complex aromas. A splash of red wine or a pinch of sugar balances acidity, creating a versatile base for spaghetti, meatballs, or grilled chicken.
The process takes just 30 minutes but transforms ordinary ingredients into something extraordinary.
What you’ll end up with is a velvety, aromatic sauce with vibrant red color and layers of savory, slightly sweet flavor. The texture clings perfectly to pasta while standing up to hearty proteins.
Best of all, it keeps well in the fridge for 5 days or freezes for up to 3 months, making it ideal for meal prep.
For a meatier version, brown ground beef or Italian sausage before adding the sauce. Vegetarians can boost umami with mushrooms or white beans. Let’s get simmering—this sauce is the foundation of countless Italian meals, and it’s easier than you think.
Ingredients for betty crocker italian spaghetti sauce
Nine simple ingredients transform into velvety, restaurant-worthy Italian sauce—no shortcuts needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned San Marzano Tomatoes 🍅 | 28 oz | Crushed by hand, seeds removed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity variety |
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced finely |
| Dry Red Wine 🍷 | ½ cup | Bold, like Cabernet Sauvignon |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity naturally |
| Fresh Basil Leaves 🌿 | ¼ cup | Packed, stems removed |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
San Marzano tomatoes are the secret weapon here. Trader Joe's and Whole Foods carry them year-round, but any high-quality crushed tomatoes work. The olive oil matters too—skip the cheap stuff. California Olive Ranch or Colavita are solid picks. Fresh basil is ideal, but dried oregano at half the amount works if you're in a pinch. The red wine adds depth, so don't use cooking wine—any bold table wine will do. For the onion, yellow or red both work, but yellow has a slightly sweeter finish that caramelizes better.
No red wine? Beef broth with a splash of balsamic mimics the acidity. Short on fresh basil? Dried basil at one-third the amount gets you close. The tomato paste can be swapped for extra crushed tomatoes if you're out, but it thickens the sauce beautifully. For a quicker version, pre-made marinara can be simmered with the fresh herbs and wine—just boost the oregano to 2 teaspoons. The sugar balances the acidity, but if your tomatoes are particularly sweet, you can skip it entirely. The garlic? Fresh is non-negotiable—jarred garlic tastes like nothing.
This sauce tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. I portion mine into 1-cup servings for easy reheating—just add a splash of water if it thickens too much. For a meatier version, brown 1/2 lb Italian sausage or ground beef before adding the sauce. Vegetarians? Sauté 8 oz mushrooms with the onions for extra umami.
Why You'll Love This Recipe
- No-Fuss Pantry Staples: I swear by this sauce because it only asks for things I already have—San Marzano tomatoes, olive oil, and a bottle of red wine I’d drink anyway. Honestly, the grocery list reads like a cheat code for weeknights.
- Wine-Infused Depth: That splash of dry red wine? It’s the secret weapon—caramelizes into the onions and garlic, turning a simple tomato sauce into something rich and layered. Between us, it tastes like a restaurant dish without the fuss.
- Leftovers That Shine: This sauce actually improves the next day—thicker, more concentrated, and perfect for freezing. I make a double batch every Sunday, then reheat portions for quick lunches or toss into omelets. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: San Marzano tomatoes and olive oil might sound fancy, but they stretch across multiple meals without breaking the bank. I’ve fed a crowd of six for under $15 with this recipe—plus, the leftovers fund my coffee habit. Win-win.
Instructions for Betty Crocker's Italian spaghetti sauce
Here's how to transform pantry staples into a rich, layered sauce with depth and character.
Sauté Aromatics in Olive Oil
Heat the 0.5 cup extra-virgin olive oil in a large Dutch oven over medium heat until shimmering but not smoking. Add the diced yellow onion and cook for 5-6 minutes until softened and translucent, stirring occasionally. This gentle cooking prevents burning and develops sweetness in the onion.
Add the 4 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. The garlic should smell strong and inviting, signaling it's ready for the next step. Keep the heat at medium throughout this process to maintain control.
Build the Sauce Base
Pour in the 0.5 cup dry red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. This deglazing step captures all the flavor that would otherwise stick to the pan. Let the wine simmer for 2-3 minutes until reduced by about half and slightly thickened.
Stir in the 2 tbsp tomato paste and cook for 1 minute until it darkens slightly and blends smoothly with the wine. This step deepens the sauce's color and intensifies its flavor profile. The paste acts as a natural thickener and adds a concentrated tomato essence that forms the backbone of the sauce.
Incorporate Tomatoes and Seasonings
Add the 28 oz crushed San Marzano tomatoes, 1 tbsp granulated sugar, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Stir well to combine, then bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low and let it simmer uncovered for 20-25 minutes.
During this time, the sauce will thicken slightly and develop complex flavors as the acidity mellows and the sweetness of the tomatoes comes forward. Stir occasionally to prevent sticking, but don't over-stir—this can break down the tomato texture. The sauce should reduce enough to coat the back of a spoon by the end of this simmering period.
Finish with Herbs and Adjust Seasoning
Remove the sauce from heat and stir in the 0.25 cup fresh basil leaves and 1 tsp dried oregano. Let it steep for 5 minutes to infuse the flavors. The basil should wilt slightly and release its bright, aromatic essence into the sauce. Taste and adjust seasoning if needed—you might need a pinch more salt or pepper to balance the flavors.
For the best texture, I like to blend the sauce briefly with an immersion blender to smooth out any remaining tomato chunks, but you can leave it chunky if you prefer rustic texture. The sauce should be vibrant red with a glossy sheen and a rich, layered flavor that balances acidity, sweetness, and herbs. Serve immediately over al dente spaghetti or save for later—it tastes even better the next day.
Pro Tips For Making Betty Crocker Italian Spaghetti Sauce
- CRUSH THE ONIONS: The Betty Crocker recipe calls for diced onion, but I’ve found that mincing them super fine—almost to a paste—melts them into the sauce faster and keeps the texture smooth. No one wants a chunky surprise in their spaghetti.
- SWEAT THE GARLIC LOW: Garlic burns faster than you’d think. After adding the minced garlic, reduce the heat to medium-low and stir constantly—even if it feels like you’re babysitting it. A single charred clove ruins the whole dish.
- DEGLAZE WITH WINE IMMEDIATELY: Don’t let those browned bits on the bottom of the pan sit. The second you add the red wine, scrape up every last bit with a wooden spoon—this builds flavor. If you skip it, you’re missing out on the richest part of the sauce.
- STIR THE TOMATOES: The recipe says to add the San Marzano tomatoes and simmer, but I’ve learned to give them a good stir right when they hit the pot to distribute the salt and acid evenly. This prevents a weird, uneven tanginess in some spots.
Storing and reheating your leftovers
Fridge Storage Tips
Let your sauce cool to room temperature (about 30-45 minutes) before transferring to airtight glass containers—I prefer Mason jars or Pyrex storage containers. Store in the fridge at 40°F or below for up to 5 days.
The flavors actually deepen overnight as the acidity mellows and herbs infuse further. Always leave 1 inch of headspace to prevent mold growth from condensation. 🥫
Freezer-Friendly Methods
For long-term storage, portion sauce into 1-cup servings in silicone ice cube trays or freezer-safe bags. Once frozen, transfer to a labeled ziplock bag or glass container with 3 months of freezing.
Thaw overnight in the fridge—never at room temperature—to preserve texture. If short on time, reheat frozen portions directly from frozen in a saucepan with 2 tbsp water to prevent burning.
Reheating Techniques
For fridge-stored sauce, reheat in a saucepan over medium-low heat with 1-2 tbsp water or pasta water to loosen the texture. Bring to a gentle simmer, then reduce heat to low for 5-7 minutes, stirring occasionally.
If the sauce thickens too much, add more liquid 1 tbsp at a time. Avoid high heat to prevent skin formation or separation. 🔥
Texture Preservation
To maintain that velvety consistency after reheating, never boil the sauce. Instead, keep it at a gentle simmer (180-190°F)—this prevents the sauce from becoming gluey or developing a skin. For extra insurance, stir in 1 tsp olive oil before reheating, which helps emulsify the sauce and keeps it silky.
If using frozen sauce, add 1 extra minute of reheating time since it starts colder.
Sauce Extenders
Need to stretch your sauce for more servings? Add ½ cup water or broth per cup of sauce and simmer for 5 minutes to distribute flavors evenly. For a creamier texture, stir in 2 tbsp heavy cream or whole milk at the end.
If adding meat (like browned sausage), cook it separately and mix in only at the very end to prevent overcooking. Always taste and adjust seasoning after adding liquids.
Leftovers Reinvention
Transform leftover sauce into new meals! Use it as a base for lasagna by layering with noodles, ricotta, and mozzarella. Or make Italian meatball subs by simmering frozen meatballs in the sauce. For a quick pasta dish, toss with penne pasta and top with Parmesan cheese.
The sauce's rich flavor makes it perfect for breakfast too—try it on eggs Benedict or as a marinara for breakfast sausage. ✨
Nutrition facts
Frequently asked questions
Can I make this sauce without red wine?
Replace the 0.5 cup red wine with 0.5 cup beef broth or a mix of 0.25 cup broth + 0.25 cup balsamic vinegar for similar acidity. The wine adds depth, but these substitutes work perfectly. For a non-alcoholic version, use tomato juice or extra crushed tomatoes instead.
How do I adjust the thickness of the sauce?
If your sauce is too thick, stir in 1-2 tbsp water or pasta water while reheating. For a thicker texture, simmer uncovered for an extra 5-10 minutes to reduce. If using it for lasagna or baked dishes, you can add 1 tbsp tomato paste to bind it further. The sauce should coat the back of a spoon but remain smooth.
Can I use jarred marinara instead of crushed tomatoes?
Yes, but you'll need to adjust seasonings. Use 28 oz jarred marinara and reduce the oregano to 0.5 tsp and basil to 0.125 cup. Simmer for 15 minutes instead of 20-25 to preserve the marinara's texture. Add 1 extra tbsp sugar if the marinara tastes overly acidic. This shortcut works well for quick meals!
Why does my sauce taste bitter?
Bitterness usually comes from overcooked garlic or reduced wine. To fix it, stir in 1 tsp sugar or a pinch of salt to balance flavors. For prevention, cook garlic for only 30 seconds and reduce wine until it's almost evaporated. A splash of lemon juice (1 tsp) can also brighten the flavor if needed.
What's the best way to use this sauce with meat?
Brown 1/2 lb ground beef, Italian sausage, or pork shoulder separately before adding to the sauce. Drain excess fat, then stir the cooked meat into the finished sauce. For chicken, poach or grill first, then simmer in the sauce for 10 minutes to infuse flavors. Never add raw meat directly to the sauce—it won't cook through properly.