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. We’re using three different preserved tomato products-crushed tomatoes, tomato sauce, and tomato paste-to get the freshest, most vibrant flavor.
If you want to use whole tomatoes, just make sure they’re fresh from your garden or a farmers’ market. Let’s get started!
What Does Fazoli’s Spaghetti Sauce Taste Like?
Fazoli’s spaghetti sauce has a rich, hearty, and slightly sweet flavor with a well-balanced blend of tomatoes, garlic, and Italian herbs. It’s thick, smooth, and packed with deep, slow-simmered goodness.
The crushed tomatoes and tomato sauce give it a fresh, tangy tomato base, while the tomato paste adds richness and depth. The oregano, basil, and parsley bring out classic Italian flavors, and the fennel seeds (optional) add a subtle, meaty undertone-just like the restaurant version!
This sauce is not too acidic because of the little touch of sugar (or minced carrot), which balances out the tartness of the tomatoes. It’s comforting, savory, and full of authentic Italian taste, making it perfect for spaghetti, lasagna, or even as a dipping sauce for breadsticks!
Ingredients Required for Fazoli’s Spaghetti Sauce Recipe
Here’s the list of Ingredients you’ll need to make this Fazoli’s Spaghetti Sauce
- 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)
Kitchen Utensil You’ll Need
- Large pot (4-6 quart)
- Wooden spoon (for stirring)
- Cutting board & knife (for chopping onions and herbs)
- Can opener (for tomato paste)
- Measuring spoons & cups
- Immersion blender or regular blender (optional, for a smoother sauce)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Yield: Serves 4-6
How to Make Fazoli’s Spaghetti Sauce?
Simply follow the steps given below to make your Fazoli’s Spaghetti Sauce at home
Step 1: Sauté the Onions
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.
(Optional: If using ground beef, add it now, cook thoroughly, and drain excess grease.)
Step 2: Add Garlic and Liquids
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.
Step 3: Add the Tomatoes
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!
Step 4: Season the Sauce
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!)
Step 5: Simmer the Sauce
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.
Step 6: Add the Final Herbs
About 10 minutes before serving, stir in: ½ cup fresh basil (or 2 tablespoons dried), ¼ cup fresh parsley (or 1 tablespoon dried).
Step 7: Blend or Serve as Is
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.
Some Tasty Ways To Customize and Pair This Fazoli’s Spaghetti Sauce
1. Classic Spaghetti & Meatballs
Okay, this one is obvious, but it’s worth mentioning because it’s just that good. Serve this rich, flavorful sauce over a plate of al dente spaghetti, then top it off with juicy homemade meatballs. Add a sprinkle of parmesan and fresh basil-chef’s kiss!
2. Over Cheesy Garlic Bread
Ohhh, this is a must-try. Toast up some thick slices of garlic bread, pile on the sauce, and sprinkle with mozzarella. Pop it under the broiler for a minute until the cheese gets all melty and golden. Trust me, you won’t need a fork for this one!
3. As a Dipping Sauce for Mozzarella Sticks
Listen, once you try dunking crispy, gooey mozzarella sticks into this sauce, you’ll never go back to the jarred stuff. The deep tomato flavor + the melty cheese = pure bliss.
4. Baked Ziti or Lasagna Layers
This sauce works perfectly in baked pasta dishes. Whether you’re layering it in a lasagna with ricotta and mozzarella or mixing it into a cheesy baked ziti, it adds that deep, slow-cooked flavor that makes everything taste homemade (even if you took shortcuts).
5. Over Stuffed Bell Peppers
If you haven’t tried stuffing bell peppers with a mix of ground beef, rice, and this sauce, you are missing out. The sauce keeps everything moist and flavorful, and when you top it with cheese? Oh man. So. Good.
6. Meatball Subs with a Sauce Drizzle
We’ve done this way too many times, and it never disappoints. Load some meatballs into a soft hoagie roll, spoon on the sauce, and top with provolone or mozzarella. Toast it in the oven until the cheese is bubbly. Messy? Yes. Worth it? Absolutely.
7. Chicken Parmesan Style
Breaded chicken cutlets + this sauce + melty cheese = heaven on a plate. Whether you serve it over pasta or on its own with a side salad, it’s one of those meals that just feels fancy (but is secretly super easy).
8. As a Pizza Sauce Alternative
This might sound a little unconventional, but we love using this sauce as a base for homemade pizza. Spread it over your dough, add your toppings, and bake it up. It’s thicker and more flavorful than standard pizza sauce, which makes it even better!
9. Eggplant Parmesan
If you love chicken parm but want to keep things vegetarian, swap in crispy breaded Brenda Gantt’s Eggplant Parmesan. Layer them with this sauce and cheese, bake until bubbly, and you’ve got a seriously satisfying meal.
10. With Ravioli or Tortellini
Store-bought or homemade, this sauce takes stuffed pasta to the next level. Whether it’s cheese ravioli, beef-stuffed tortellini, or even spinach-filled pasta, this sauce brings everything together beautifully. Bonus points if you add a little extra parmesan on top!
Some Tips on This Fazoli’s Spaghetti Sauce Recipe
1. Let It Simmer Longer for More Flavor
I know 30 minutes sounds good, but if you have time, let it go for at least an hour. The longer it simmers, the deeper and richer the flavor gets. If I have all day, I let it go for 4 hours-it’s totally worth it!
2. Don’t Skip the Garlic Toasting Step
When you add the garlic, let it cook for about a minute before adding the liquid. This brings out the best garlic flavor. If you toss it in too early, it won’t have that bold, delicious taste.
3. Use Fresh Herbs If You Can
Dried herbs work great, but fresh basil and parsley take this sauce to the next level. If you’re using fresh, add them at the end so they don’t lose their flavor.
4. Taste and Adjust as You Go
Every can of tomatoes is a little different, so always taste your sauce before serving. If it’s too tangy, add a tiny pinch of sugar or a little extra basil. Too bland? A little salt and pepper fix that right up!
5. Fennel Seeds Make It Taste Meaty
Even if you’re skipping meat, adding fennel seeds gives the sauce a rich, sausage-like flavor. It’s a little secret I swear by!
6. Stir Every Now and Then
If you’re letting it simmer for a while, don’t forget to give it a good stir every 20 minutes. This keeps the sauce from sticking to the bottom of the pot.
7. Want It Thicker? Simmer Without a Lid
If your sauce feels too thin, just let it simmer uncovered for the last 10-15 minutes. This lets extra liquid evaporate and makes the sauce nice and thick.
8. Blending Makes It Super Smooth
If you love a smooth sauce, use an immersion blender right in the pot. Or, let it cool a bit and blend it in a regular blender. Just be careful-it’s hot!
9. Freeze It Flat for Easy Storage
I always make extra and freeze some for later. Just pour it into a resealable freezer bag, lay it flat, and freeze. This way, it thaws super fast when you need it.
10. Pair It with the Right Pasta
This sauce is amazing on spaghetti, but it’s also great with penne, fettuccine, or even lasagna. Pro tip: Save a little pasta water and mix it in-it helps the sauce stick to the noodles perfectly!
How to Store and Reheat Fazoli’s Spaghetti Sauce Properly
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.
Fazoli’s Spaghetti Sauce Recipe
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
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.
Common Queries on This Fazoli’s Spaghetti Sauce Recipe
Here, we’ve got you covered with some common questions about the Fazoli’s Spaghetti Sauce Recipe that people often ask.
1. What is the secret ingredient to good spaghetti sauce?
From years of making homemade spaghetti sauce, I’ve found that fennel seeds are the game-changer! They add a deep, meaty flavor without using actual meat. Also, letting the sauce simmer for at least 30 minutes (or longer) allows the flavors to develop beautifully.
2. How to make good spaghetti sauce?
A great spaghetti sauce starts with high-quality tomatoes-we use a mix of crushed tomatoes, tomato sauce, and tomato paste for the best texture and flavor. Sautéing onions and garlic first builds a flavorful base, and adding a touch of sugar or finely minced carrots balances the acidity of the tomatoes.
3. How to make spaghetti sauce more tasty?
If you want to amp up the flavor, here are a few tricks:
- Let it simmer longer-even up to 4 hours if you have time.
- Use fresh herbs instead of dried for a more vibrant taste.
- Add a splash of red wine for depth.
- Stir in a small piece of butter at the end for a rich, velvety finish.
4. Can I use fresh tomatoes instead of canned?
Absolutely! If you’re using fresh tomatoes, make sure they’re very ripe and flavorful-homegrown or farmers’ market tomatoes work best. You’ll need to peel and blend them first to get the right consistency.
5. What makes this spaghetti sauce different from store-bought?
Homemade spaghetti sauce is 100% customizable and has no preservatives or artificial flavors. Store-bought sauces often contain too much sugar and lack the rich, slow-simmered taste that makes this recipe special.
6. Can I add meat to this sauce?
Yes! If you want a meat sauce, simply brown ground beef, Italian sausage, or even ground turkey with the onions before adding the tomatoes. Just make sure to drain excess grease so the sauce doesn’t become too oily.
7. How can I make this sauce spicier?
To give your sauce a kick, try:
- Adding ½ teaspoon of red pepper flakes while sautéing the garlic.
- Stirring in a dash of hot sauce or cayenne pepper.
- Using spicy Italian sausage instead of ground beef.
8. Can I make this sauce in advance?
Definitely! In fact, it tastes even better the next day because the flavors continue to meld. Store it in the fridge for up to 5 days or freeze it for up to 3 months.
9. How do I thicken my spaghetti sauce?
If your sauce is too thin, try these fixes:
- Simmer it uncovered to let excess liquid evaporate.
- Add an extra tablespoon of tomato paste.
- Stir in a small amount of grated Parmesan cheese to thicken and enhance flavor.
10. Can I use this sauce for other dishes?
Yes! This sauce is super versatile. Use it for lasagna, baked ziti, meatball subs, pizza, or even as a dip for garlic bread. It’s a kitchen staple you’ll always want on hand!
This homemade Fazoli’s spaghetti sauce is a game-changer! Whether you serve it over spaghetti, use it for lasagna, or dip garlic bread into it, the flavor is unbeatable. Try making a double batch so you always have some on hand-trust me, it’s worth it!
Let me know how your sauce turns out in the comments. Happy cooking!
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