Fazoli's Spaghetti Sauce Recipe
There’s nothing like a homemade spaghetti sauce that tastes just as good-if not better-than your favorite restaurant version. This Fazoli’s-inspired spaghetti sauce recipe has been a tried and true family favorite for years. I usually make a double batch so I can freeze half for those busy nights when I don’t feel like cooking.
Ingredients
- 2 tablespoons olive oil
- 1 white or yellow onion diced
- 5 cloves garlic minced
- ½ cup chicken broth or white/red wine
- 28-30 ounces crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 tablespoon sugar or 1 tablespoon finely minced carrot
- 1 tablespoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fennel seeds optional, but recommended
- ½ cup fresh basil or 2 tablespoons dried
- ¼ cup fresh parsley or 1 tablespoon dried
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once heated, add diced onions and sauté for about 5 minutes until they become soft and translucent.
- Stir in 5 cloves of minced garlic and let it toast for 60-90 seconds until fragrant. Then, pour in ½ cup of chicken broth (or wine) to deglaze the pan.
- Now, add: 28-30 ounces of crushed tomatoes, 15 ounces of tomato sauce, 6 ounces of tomato paste, To get every bit of tomato paste out of the can, open both ends and use the lid to push it through-easy and mess-free!
- Sprinkle in: 1 tablespoon sugar (or minced carrot for a natural sweetness), 1 tablespoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon fennel seeds (optional but adds a rich depth of flavor!)
- Stir everything together and bring the sauce to a gentle simmer over low heat. Let it cook for at least 30 minutes, but if you have the time, let it simmer for 2-4 hours for an even richer flavor.
- About 10 minutes before serving, stir in: ½ cup fresh basil (or 2 tablespoons dried), ¼ cup fresh parsley (or 1 tablespoon dried).How to make Fazoli's Spaghetti Sauce
- For a chunkier sauce, serve it as is. If you prefer a smoother sauce, use an immersion blender or transfer it to a regular blender to puree until smooth.
Video
Notes
Refrigeration: Store in an airtight container for up to 5 days. Freezing: Pour into resealable freezer bags, lay them flat, and freeze for up to 3 months. Canning: If canning, be sure to add the correct ratio of lemon juice or citric acid for safe preservation.