If you love the familiar, slightly sweet, and perfectly balanced flavor of classic Prego Spaghetti Sauce – Homemade Copycat Recipe! You can now recreate that comforting taste right in your own kitchen with this easy copycat recipe.
Skip the jarred version and use simple, high-quality ingredients—including canned tomatoes, herbs, and a touch of sugar—to simmer a rich, homemade sauce that has that signature smooth consistency and comforting taste that your entire family knows and loves, making your next pasta night simple and delicious.
This homemade Prego Copycat Spaghetti Sauce delivers that nostalgic, family-favorite flavor you crave, simmered to the perfect balance of sweetness and tang.
Serve it over your favorite pasta, use it in lasagna, or dip warm garlic bread in it—you’ll love having this classic, comforting sauce made fresh from your kitchen!
Why You Will Love This Recipe!
- Perfectly replicates that familiar, classic jarred sauce flavor.
- You control the ingredients for a healthier homemade version.
- Simple ingredients come together for rich, comforting taste.
- Makes a large batch perfect for freezing or meal prepping.
- Achieve perfect balance of sweetness and tanginess easily.
Prego Spaghetti Sauce Ingredients
- Olive oil: Essential base for sautéing and enhancing all flavors.
- Minced garlic clove: Provides foundational aromatic depth and savory flavor.
- Very finely chopped onion: Adds subtle sweetness and savory body to the sauce.
- Dried basil: Contributes the classic sweet, herbaceous Italian flavor.
- Dried parsley: Offers a fresh, mild green herbal note to the sauce.
- Freshly-ground black pepper: Adds necessary sharpness and depth of seasoning.
- Dried oregano: Gives the authentic, slightly earthy Mediterranean flavor.
- Salt: Essential for balancing sweetness and enhancing tomato flavor.
- Crushed tomatoes: Forms the main texture and robust tomato base.
- Tomato puree: Creates the signature smooth, thick consistency of the sauce.
- Sugar: Balances the high acidity of the canned tomatoes perfectly.
How To Make Prego Spaghetti Sauce
Step One: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the very finely chopped onion and sauté for about 5–7 minutes until translucent and soft. Add the minced garlic and cook for 1 minute more, until fragrant.
Step Two: Stir in the crushed tomatoes and tomato puree. Then, add the dried basil, dried parsley, black pepper, dried oregano, and salt. Stir everything thoroughly to combine. Stir in the sugar. This step is crucial for cutting the acidity of the canned tomatoes and achieving that signature, slightly sweet Prego taste.
Step Three: Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot loosely, and let the sauce simmer for at least 30 minutes, and up to 1 hour, stirring occasionally. The longer it simmers, the deeper the flavor will become. Taste the sauce and adjust the salt, pepper, or sugar if needed. If you prefer a smoother sauce, you can use an immersion blender to briefly pulse it, or carefully transfer batches to a regular blender.
Prego Spaghetti Sauce – Homemade Copycat Recipe Tips
- Don’t Skimp on the Simmer: The longer this sauce simmers (ideally 45 minutes to an hour), the more the flavors meld, and the raw tomato taste disappears. Low and slow is key to depth.
- Balance the Acidity with Sugar: Prego is famously sweeter than many homemade sauces. Use the full amount of sugar listed, or even a little more, to achieve that signature balance that cuts through the acidity of the canned tomatoes.
- Finely Chop Aromatics: Since Prego has a smoother texture, ensure the onion and garlic are very finely minced or even grated before sautéing. This allows them to melt into the sauce better during the simmer.
- Use Quality Canned Tomatoes: The flavor hinges on the tomatoes. Opt for high-quality crushed tomatoes and puree—San Marzano style tomatoes often give the best foundational flavor.
- Blend for Smoothness (Optional): If you desire the perfectly smooth texture of jarred Prego, use an immersion blender right in the pot, or carefully transfer the cooled sauce to a regular blender to process until smooth.
Storing Instructions
- Refrigeration: Allow the sauce to cool completely to room temperature before storing. Transfer the sauce to an airtight container (like glass jars or plastic containers). The sauce will keep safely in the refrigerator for up to 5–7 days.
- Freezing: Pour the cooled sauce into freezer-safe containers, heavy-duty freezer bags (laid flat), or dedicated silicone freezer trays. If using jars or containers, leave about 1 inch of headspace at the top, as the sauce will expand as it freezes. Frozen sauce retains its quality for up to 6 months. Thaw the sauce overnight in the refrigerator, or reheat gently in a saucepan over low heat.
Prego Spaghetti Sauce – Homemade Copycat Recipe Faqs
Why is my sauce too acidic/not sweet enough? Prego is known for its sweet profile. Ensure you used the full amount of sugar, as it is necessary to cut the acidity of the tomatoes. You can add another tablespoon of sugar at the end if needed.
Can I add meat to this sauce? Yes, absolutely! Brown ground beef, Italian sausage, or meatballs separately, drain the fat, and then stir them into the sauce during the last 30 minutes of simmering.
What kind of canned tomatoes should I use? For the best flavor, use good quality brands. Diced tomatoes can be substituted for crushed, but you will need to blend the sauce afterward to achieve Prego’s smoother texture.
Can I use fresh herbs instead of dried? Yes, but you will need to use more. Use 3 times the amount of fresh herbs compared to the dried measurement, and add them toward the end of the simmering process.
Does the sauce need to be blended? Only if you want the classic, perfectly smooth texture of jarred Prego. If you prefer a slightly chunky, rustic sauce, you can skip the blending step.
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Prego Spaghetti Sauce – Homemade Copycat Recipe
Description
Ingredients
- 2 tablespoons olive oil
- 1 large garlic clove, minced
- 1/2 onion, very finely chopped
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 28 ounces crushed tomatoes
- 29 ounces tomato puree
- 4 tablespoons sugar
Instructions
- Gently heat the 2 tablespoons olive oil in a large saucepan or Dutch oven over medium-low heat. Add the minced 1 large garlic clove and sauté until it turns a light golden brown (about 1-2 minutes). Watch carefully to prevent the garlic from burning, which will make the sauce bitter.
- Add the finely chopped 1/2 onion and cook, stirring frequently, until it becomes soft and translucent (5-7 minutes). Stir in the 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon freshly-ground black pepper, 1/2 teaspoon dried oregano, and 1 teaspoon salt. Next, add the 28 ounces crushed tomatoes, 29 ounces tomato puree and 4 tablespoons sugar. Increase the heat to medium-high and bring the sauce slowly to a full boil. Once boiling, cover the pot and let it cook vigorously for 10 minutes.
- Reduce the heat to the lowest setting (it should maintain a gentle simmer). Cover the pot loosely and allow the sauce to simmer for at least 1 hour, stirring occasionally. This long simmer time is essential for developing the deep, sweet, and comforting flavor characteristic of Prego.
- After simmering, taste and adjust any final seasonings. This recipe yields approximately 6 cups of finished spaghetti sauce, perfect for immediate use or freezing for future meals.
Equipment
- Saucepan
- Spoon
Nutrition
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