Ok, so the title says it all – I am releasing my top secret recipe for a truly one of a kind spaghetti sauce. This sauce is super easy; in fact, it’s almost as simple as twisting off a lid to a bottle of Ragu. With just three ingredients, and salt being the only seasoning, the sauce is not only impressive, but extremely inexpensive! In fact, minimally seasoned spaghetti sauce is what makes this red sauce scream “Italian.”


Most spaghetti lovers will argue about what makes the best sauce. Some say it’s using the best quality olive oil. Others will say it’s all about the type of tomato, but in my opinion, the secret ingredient is BUTTER!





  • 28 oz. can whole peeled tomatoes
  • 5 tablespoons butter
  • 1 Spanish onion, or 1 medium yellow onion
  • salt to taste




Combine canned tomatoes, butter and onion (cut into halves) in a medium saucepan. On medium heat, bring to a boil, stirring occasionally. Once sauce reaches boil, cover and reduce heat to medium-low. Simmer for 45 minutes, removing lid every 10 minutes or so to smash tomatoes with a wooden spoon. When you can see the fat from the butter separate and float to the top of the sauce, it is ready. Now, you will want to remove the onion pieces, and add salt to taste (be careful, as it is easy to over-salt). Transfer the pan to a cool burner and start cooking the spaghetti noodles. If kept covered, the sauce will stay very hot for a surprisingly long time. Once your noodles are cooked, you can pour the sauce directly on top of them or add them, to the sauce pan and stir together.


That’s it! Just three ingredients! This recipe makes just enough sauce to LIGHTLY coat

a half-pound of spaghetti noodles, so double the ingredients and cook time if serving      more than two people, or if you prefer heavily coated pasta.


This sauce is delicious by itself, but if you prefer, you can also add meatballs. Don’t

forget the fresh parmesan cheese and sliced garlic bread!