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Mom's Best Spaghetti Sauce

This secret ingredient spaghetti sauce is a simple, slow-cooked, authentic spaghetti sauce, as good as the restaurants serve — or better! The secret ingredient is baking soda. Do not taste the sauce right after adding it; wait awhile, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 12 hours 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 1450.5 kcal

Equipment

  • 1 Large stockpot or Dutch oven Capacity of at least 8-10 quarts for the long simmer.
  • 1 Wooden Spoon or Heatproof Spatula For stirring and scraping the pan bottom.
  • 1 Chef's knife For chopping onions and mincing garlic.
  • 1 Cutting Board
  • 1 Can Opener For opening multiple cans of tomatoes and paste.

Ingredients
  

Main

  • 4 14.5 ounce cans whole peeled tomatoes
  • 4 cups fresh sliced mushrooms
  • 2 15 ounce cans tomato sauce
  • 4 6 ounce cans tomato paste
  • 3 cups water
  • 2 onions chopped
  • ¼ cup chopped fresh basil
  • 4 cloves garlic minced
  • 4 teaspoons white sugar
  • 2 pinches baking soda divided
  • salt and ground black pepper to taste
  • ¼ cup grated Parmesan cheese

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Mix together whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper in a large saucepan. Bring to a boil over high heat while stirring, then reduce heat to a simmer, and cook for at least 4 hours. Dotdash Meredith Food Studios
  • Stir in remaining pinch of baking soda; sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce. Dotdash Meredith Food Studios
  • Stir in Parmesan cheese. Taste sauce: if too tangy or acidic, add another pinch of baking soda and simmer for 30 more minutes. Dotdash Meredith Food Studios
  • Let sauce cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve. Dotdash Meredith Food Studios

Notes

This 'secret ingredient' spaghetti sauce truly benefits from the long, slow simmer; allow the flavors ample time to meld. The baking soda acts as a powerful acidity neutralizer, transforming the raw tomato tang into a rich, mellow depth. Do not be tempted to taste immediately after adding it, as it needs time to integrate. The instruction to refrigerate overnight is crucial – this allows the complex flavors to fully develop and harmonize, resulting in a far superior sauce the next day. Ensure you scrape the bottom and sides of the pan regularly to prevent scorching and incorporate all those caramelized bits. For an authentic Italian-American experience, finish by simmering your favorite meatballs directly in the sauce during the last 30 minutes of reheating.