How to Thicken Homemade Tomato Sauce: Techniques and Recipes

Thickening homemade tomato sauce is a crucial step in elevating its taste and texture. Whether you're preparing a classic spaghetti bolognese or simply enhancing your homemade pasta dishes, the right techniques can make a significant difference. Here, we’ll explore various methods to thicken your tomato sauce and provide a proven recipe for a classic spaghetti with meat sauce.

Thickening Methods for Homemade Tomato Sauce

Simmering: One of the simplest methods is to simmer the sauce over low heat. This allows excess water to evaporate, thickening it naturally. Stir occasionally to ensure the sauce doesn’t stick or burn. Add Tomato Paste: Incorporating tomato paste is a straightforward way to thicken and intensify the flavor of the sauce. Start with 1-2 tablespoons and adjust according to taste. Use Pureed Vegetables: Adding pureed vegetables like carrots, bell peppers, or onions can thicken the sauce while providing additional nutritional value. Cornstarch or Flour Slurry: Mix equal parts cornstarch or flour with cold water to create a slurry. Gradually add it to the simmering sauce while stirring constantly until it thickens. Allow it to cook for a few minutes to eliminate any raw taste. Ground Nuts or Seeds: Ground almonds, cashews, or sunflower seeds can be added to the sauce for natural thickening and a unique flavor profile. Bread Crips: Adding a small amount of bread crumbs can absorb excess liquid and thicken the sauce without altering the flavor significantly. Reduce with Other Ingredients: Adding ingredients like red wine or balsamic vinegar can help reduce the liquid content and enhance the flavor of the sauce.

My Favorite Cooking Method for Fresh Pasta and Sauce

I love making spaghetti with meat sauce, a dish I've been preparing for over 45 years. Here’s my recipe for a delicious and authentic taste:

2 Tbsp oil 1 medium onion, minced 3 cloves garlic, minced (measure with your heart and soul) 1/2 lb ground beef 1/2 lb ground sweet Italian sausage 1 6 oz can tomato paste 1 8 oz can tomato sauce 1 28 oz can whole peeled tomatoes (San Marzano if you can get them, crushed or pureed with a blender) oregano basil grated Parmesan or Romano cheese 2–3 bay leaves

Here’s how to prepare the sauce:

In the oil, sweat the onion until softened. Add minced garlic and cook until fragrant. Add ground beef and Italian sausage, browning and crumbling until very broken up. Add tomato paste, then tomato sauce, followed by the whole peeled tomatoes. Sprinkle a generous amount of oregano over the entire top of the pot, then half as much basil. Add a handful or two of grated cheese and tuck in the bay leaves. Set to a slow simmer and stir about every 20-30 minutes to ensure the sauce doesn’t stick to the bottom of the pot. Cook for at least an hour.

Meanwhile, prepare your fresh pasta:

Boil a large pot of water and add salt until you can taste it. Add fresh pasta and cook for a few minutes. Drain the pasta and mix it with enough of the prepared sauce to coat thoroughly. Serve with an additional ladle of sauce and garnish with fresh minced basil or parsley. Offer grated Parmesan or Romano cheese as a topping.

Using these techniques and recipes, you can create a delicious homemade tomato sauce that enhances any pasta dish. Experiment with different thickening methods to find your perfect flavor profile. Happy cooking!