Skip to main content

How to make the best spaghetti sauce, according to Jamie Oliver

Anybody can make a red sauce. Here, Jamie Oliver reveals how to make the best spaghetti sauce

sunday gravy tomato sauce pasta pot
Christopher Hope-Fitch/Getty Images

Spaghetti sauce is subjective stuff. Most who make batches claim their recipe is the best, thanks to a few extra ingredients or a few secrets they’re unwilling to make public.

Regardless of how it’s put together, it’s impossible to go wrong with a good red sauce. As renowned chef Jamie Oliver says, the sauce serves as a lovely base atop which you can tinker and experiment. Once you get the gist of the sauce taken care of, you can spend the rest of the week fine-tuning and playing with various riffs on the traditional spaghetti. And for the record, Oliver’s spaghetti sauce is arguably the best out there, for a couple of key reasons.

First, he champions fresh basil. The powerful herb invigorates spaghetti sauce, both aromatically and in terms of flavor. Secondly, Oliver doesn’t overdo it with the garlic. We’re not trying to drive away vampires. We’re trying to make some succulent spaghetti worthy of a nice bottle of chianti or American pinot noir. Lastly, Oliver opts for a tasty injection of acid via red wine or balsamic. This is a great way to use the previous night’s Cabernet or Merlot while improving the backbone of your spaghetti sauce.

Spoonful of tomato sauce and herbs.
Catkin / Pixabay

Spaghetti sauce advice

Overall, it’s a simple recipe, as it should be when it comes to good spaghetti sauce. We encourage you to trick it out with additions like meatballs, diced olives, and even octopus if seafood is your thing. In terms of pasta, your run-of-the-mill spaghetti kind is perfectly adequate, but you can really elevate the whole meal by using something like bucatini. For a healthier take, try whole-wheat pasta. Play around with herb and spice additions, too, namely in the form of lemon pepper, tarragon, oregano, and thyme.

One of the best things about spaghetti sauce is that once everything is in the pot and simmering, it pretty much makes itself. You just get to sit back, beverage in hand, and let the flavors mesh. While you are preparing, though, do as the Italians do: Use quality olive oil throughout and find a good sauce-to-pasta ratio. The Olive Garden has taught us to heap massive globs atop our pasta, but we’re not making a stew or tomato soup, we’re making spaghetti. Show some restraint and start small. You can always add more as you mix the pasta and sauce together (it’s harder to do the opposite).

There are a couple of other easy things you can do to improve your spaghetti game. Try getting whole parmesan (or pecorino, grana padano, etc.) instead of the shredded version. If tomatoes are in season or you have access to nice vine-ripened ones, go that route. Otherwise, opt for a quality can of diced tomatoes like Cento.

High anglev view of basil In a bowl
Dmytro Lvivsky/mauritius images/EyeEm

Try this spaghetti sauce recipe

Remember that spaghetti sauce will keep for a while in the fridge, so feel free to double or triple up on the following recipe to have some pre-made for next time. Here’s the best spaghetti sauce recipe, by way of our guy Jamie Oliver.


  • 1 bunch of fresh basil
  • 1 medium onion
  • 2 cloves of garlic
  • 2 8-ounce cans of chopped tomatoes (use fresh equivalent if in season)
  • 1 tablespoon of red wine or balsamic vinegar
  • 1 box of pasta (16 ounces)
  • Olive oil
  • A small wedge of parmesan cheese


  1. Pick the basil leaves onto a cutting board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
  2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the cans of tomatoes.
  3. Put a saucepan on medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
  4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
  5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
  6. Stir in the chopped basil leaves, then reduce to low and leave to tick away.
  7. Carefully fill large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
  8. Add the spaghetti and cook according to packet instructions — you want to cook your pasta until it is al dente. This translates as “to the tooth” and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
  9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
  10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
  11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the cheese nd then sprinkle over.
Man cutting carrots
Westend61/Getty Images

What can I add to spaghetti sauce to make it taste better?

In addition to all that Oliver has offered above, there are other things you should keep in mind that will almost always benefit a good spaghetti sauce. Consider olives, capers, anchovies, and changing up your balsamic vinegar, as there are so many options to choose from. If you’re a vegetable person, consider mincing things like carrots and eggplant with a food processor and throwing them in the mix. For a little kick, add a few dashes of red pepper flakes. And in terms of herbs, try out a few others, like tarragon, oregano, thyme, and fresh parsley.

Get cracking — it’s time to elevate your spaghetti sauce game. Whether you’re hosting a party or cooking for two, the above recipe will please the masses. Better, it’s not too tricky to pull off and you can tweak it as you see fit, trying new combinations of like-minded ingredients.

Editors' Recommendations

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
How to cook with rosé wine, according to chefs
A guide to cooking with rosé wine
rose wine cooking recipe kitchen

Wine plays an integral role in many different international cuisines, both as an accompaniment to a meal and as a crucial recipe ingredient. It’s easy to find dishes that incorporate white wine or red wine ... but rosé, the blush vino that’s experienced a major popularity renaissance in recent years, tends to get the short shrift from a culinary standpoint. So that leaves the question, can you cook with rosé wine? The answer is yes, according to our expert sources, rosé has just as much relevance as a cooking wine as its red and white counterparts. But for any skeptics about cooking with wine out there, we’ve got 4 solid reasons to try cooking with rosé, along with rosé-centric recipes.

Reasons to cook with rosé
Rosé provides remarkable versatility when used for cooking
In terms of weight, texture, and -- in many cases -- flavor, rosé often seems to have more in common with white wine than with red wine. However, because rosé is made from red grapes (rather than a mixture of red and white wines, as many folks mistakenly believe), it can substitute for either type of vino during the cooking process, as long as the person in the kitchen knows what they’re doing.

Read more
How to make apple-infused bourbon
Apple-infused bourbon recipe
Applie bourbon

If you’re a bourbon fan and have never infused it with other flavors, what are you waiting for? A whole world of whiskey flavor combinations is just waiting to be discovered. Peaches, berries, raisins, and apples are all great flavors to infuse your favorite whiskey with (or enhance a lesser whiskey).

There are a few reasons why infusing your whiskey is a great idea. When bourbon is distilled, it’s clear and similar to moonshine. It’s not until it’s aged that it gets the caramel, vanilla, oak, and spice flavors from the charred oak. When you add fruit and other ingredients to bourbon, a similar process takes place. That’s why infusing your favorite bourbon gives it bold, delicious, complex flavors and aromas.

Read more
Yes, bourbon can be aged too long – here’s how to pick the best-aged bourbon
Why bourbon over 15 years old might be too old
Whiskey in a glass

We all know the general bourbon rules and regulations. To be called a bourbon, it must be made with a mash bill of at least 51% corn, aged in new charred oak barrels, made in the US (not just Kentucky), distilled to a maximum of 160-proof, barreled, at a maximum of 125-proof, and bottled at a minimum of 80-proof and a maximum of 150-proof. But none of these rules explain how long a bourbon must be aged.

Technically, there are no rules about how long a bourbon must be aged. However, the whiskey must mature for at least two years to be called a straight bourbon. On top of that, bottled-in-bond bourbon spent at least four years aging in a federally bonded warehouse.

Read more