Easy Homemade Prego Style Spaghetti Sauce Recipe

Making homemade Prego style spaghetti sauce that rivals your favorite jarred sauce like Prego isn’t just possible—it’s surprisingly simple with ingredients you probably already have in your pantry. While Prego sauce offers convenience, creating your own copycat recipe allows you to adjust the flavors to your preference and avoid preservatives.

I’ve tried Prego countless times but found that taking just 30 minutes to make spaghetti sauce from scratch delivers a far more delicious sauce that pairs perfectly with pasta, lasagna, or casserole dishes.

The beauty of a great sauce recipe lies in building layers of flavor starting with sautéed onions and garlic. Begin by heating olive oil over medium-high heat, then add onions and sauté until translucent before you add the garlic. For a heartier version, brown the meat—either ground beef, italian sausage, or ground turkey—before adding diced tomatoes, tomato paste, and crushed tomatoes.

Season with italian seasoning, oregano, basil, thyme, salt and pepper, and a pinch of crushed red pepper flakes for heat. The secret to developing deep flavor is to let it simmer, stirring occasionally, and adding a splash of red wine or white wine if you’re feeling fancy.

My grandmother always added a teaspoon of sugar to balance the acidity of tomato products—a trick that transforms a simple sauce into something that tastes like it’s been cooking all day!

Tips to Make it Taste Like Store-Bought Prego

To create a homemade sauce that mimics Prego sauce, start by using a combination of crushed tomatoes and tomato paste for that signature consistency. Add a teaspoon of sugar to balance acidity—this is key to the Prego spaghetti sauce flavor profile. Use dried herbs rather than fresh: a measured blend of Italian seasoning, oregano, basil, and just the right amount of garlic (not too much!).

For authentic texture, blend part of your sauce until smooth, then let it simmer uncovered to reduce and concentrate flavors. A dash of onion powder adds depth without chunks, and finishing with a small pat of butter or sprinkle of parmesan cheese creates that silky mouthfeel found in jarred sauce.

These small adjustments transform a basic tomato sauce into a delicious sauce that tastes remarkably like the premade version!

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Ingredients of Prego Style Spaghetti Sauce

• Olive oil

• Yellow onion

• Garlic cloves

• Ground meat

• Diced tomatoes (canned)

• Crushed tomatoes (canned)

• Tomato paste

• Italian seasoning

• Dried oregano

• Dried basil

• Dried thyme

• Salt

• Black pepper

• Crushed red pepper flakes

• Sugar

• Red wine

• White wine

• Fresh basil

• Fresh parsley

• Onion powder

• Butter

• Parmesan cheese

Step-by-Step Cooking Instructions

Step 1: Heat olive oil in a large pot over medium-high heat, then add onions and sauté until soft and translucent (about 5 minutes). Add the garlic and cook for another 30 seconds until fragrant, being careful not to brown it.

Step 2: If making meat sauce, brown the meat (ground beef, italian sausage, or ground turkey) in the same pot with the onions and garlic, breaking it apart with a wooden spoon until no longer pink. Drain excess fat if necessary.

Step 3: Add diced tomatoes, tomato paste, and crushed tomatoes to the pot. Stir in italian seasoning, oregano, basil, thyme, salt and pepper, and a pinch of red pepper flakes if you want a little heat. For that authentic Prego sauce flavor, add 1-2 teaspoons of sugar to balance the acidity of the tomato products.

Step 4: Pour in a splash of red wine or white wine (optional but adds depth), then let it simmer uncovered for at least 30 minutes, stirring occasionally to prevent sticking. The longer you let the sauce cook, the more developed the flavors will become—some of the best homemade spaghetti sauce simmers for up to an hour.

Step 5: In the last 5 minutes of cooking, stir in chopped fresh basil and parsley for brightness. Taste and adjust seasoning as needed. For a smoother texture like jarred sauce, use an immersion blender to partially blend the sauce. Serve hot over your favorite pasta or use in lasagna, Bolognese, or casserole recipes. Top with freshly grated parmesan cheese just before serving.

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Serving Suggestions

This hearty and flavorful Prego style spaghetti sauce is incredibly versatile and can elevate a wide range of meals. It’s perfect when tossed with classic spaghetti noodles and topped with freshly grated parmesan cheese and a sprinkle of fresh basil for a simple, satisfying dinner. It also makes an excellent sauce for baked dishes like lasagna, where it layers beautifully with pasta, cheese, and meat or vegetables.

You can mix it into cooked ziti or penne and bake it with mozzarella for a comforting baked pasta dish. Beyond pasta, this sauce shines as a topping for meatball subs or even as a flavorful base for homemade pizza. It’s also a great option as a dipping sauce—serve it warm with garlic bread, cheesy breadsticks, or crispy mozzarella sticks for a crowd-pleasing appetizer or side.

Storage and Reheating Tips

Storing and reheating this homemade spaghetti sauce is simple, making it an ideal make-ahead option for busy weeknights. Once the sauce has cooled to room temperature, transfer it to an airtight container and refrigerate it for up to five days. For longer storage, it freezes exceptionally well; just pour it into freezer-safe containers or zip-top bags, label them with the date, and freeze for up to three months.

When you’re ready to enjoy it again, reheating is just as easy. From the refrigerator, simply warm the sauce in a saucepan over medium-low heat, stirring occasionally to ensure even heating. If the sauce has thickened during storage, a splash of water or broth can help loosen it.

For frozen sauce, you can thaw it overnight in the refrigerator or heat it directly in a pot over low heat, stirring frequently until warmed through. If you’re only reheating a small portion, the microwave works well—just use 30-second intervals and stir in between. To refresh the flavors, consider adding a small pat of butter or a sprinkle of grated cheese while reheating.

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