Meal Prep Pasta Sauce

There’s something oddly comforting about chopping onions with the day still quiet outside – just the faint hum of the fridge and the smell of olive oil starting to go golden in the pan. On Sundays, I always make time for this. My fingers smell like basil for hours after, and somehow I don’t mind. This meal prepping pasta sauce is the kind that gets better with a little time, and somehow, even though it’s simple, it always feels like cooking with your whole heart. Not showy, just honest… and deeply, deeply satisfying.

Why You’ll Crave It

• It’s the kind of sauce that makes your whole kitchen smell like you know what you’re doing (even if you’re just winging dinner most nights).
• You get this subtle sweetness from the carrots and a soft, round depth from the garlic and onion – it’s just balanced.
• Makes busy weeknights calmer, because dinner’s halfway done before you even start.
• It freezes beautifully and doesn’t get weird when reheated – a small miracle, honestly.
• You can tweak it endlessly – add meat, don’t, toss in chili flakes, swirl in cream… it’s forgiving like that.

The first time I made this, I forgot to set a timer and ended up simmering it for over an hour – it was even better because of it.

What You’ll Need

• 2 cans crushed tomatoes (28-ounce each): either crushed or whole – if whole, just mash them gently as they cook
• 2 tbsp olive oil: go for a good one if you can, it makes a difference here
• 4 cloves garlic, minced: fresh is best, and don’t skimp
• 1 medium onion, chopped: doesn’t need to be perfect, just small-ish pieces
• 1 medium carrot, finely diced: adds a little natural sweetness
• 1 celery stalk, finely diced: helps round everything out (quietly lovely)
• 2 tsp Italian seasoning: dried oregano, thyme, basil – or your favorite combination
• Salt, to taste: start light and taste again at the end
• Black pepper, to taste: I like a few generous grinds
• 1 bunch fresh basil, chopped: reserve some for sprinkling on top, if you like
• Parmesan cheese (optional): for serving or melting into the sauce at the end for richness

Easy How-To

Get your base going

First, warm the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, and celery. Let them soften slowly – no rushing here. Stir occasionally. You want things golden and sweet-smelling, not burned.

Spice and simmer

Once everything’s cozy and softened, scatter in your Italian seasoning and a bit of salt and pepper. Give it a stir, inhale (seriously, it already smells good), then pour in your canned tomatoes. Stir again. At this stage, it’ll still look like store-bought sauce… but wait.

Let it breathe

Reduce the heat just so everything bubbles gently. You want a slow, patient simmer – uncovered. Stir it now and then, and let it cook for about 45 minutes. If you have time for an hour, even better. This is where the magic happens and the flavors come together like old friends.

Finishing touches

Now, taste. Adjust the salt and pepper. Maybe a pinch of sugar if it’s too tangy or bitter, though that carrot usually helps with balance. Stir in the fresh basil right at the end – it shouldn’t cook, just gently wilt in the warmth.

Cool and store

Let the sauce cool before transferring to containers. Glass jars are nice if using soon. If freezing, use something freezer-safe and remember to leave a little space at the top for expansion.

Good to Know

• If your sauce ends up too thick, you can stir in a splash of pasta water later when reheating – it makes everything clingier (in a good way).
• Sometimes I blend half the sauce if I want a smoother texture that still has a little personality.
• Washing your chopping board right after dealing with garlic helps avoid the infamous lingering smell – or at least, it tries to.

Serving Ideas

• Spoon over fresh spaghetti and top with torn basil, cracked pepper, and a shaving of Parmesan.
• Layer into lasagna or baked ziti for a deep tomato richness.
• Use as a shakshuka base with eggs cracked in and soft bread on the side.

Top Tricks

• Always simmer uncovered – it concentrates the flavor and thickens naturally without needing anything else.
• Letting it sit overnight before freezing actually makes it taste better. The flavors mellow and deepen.

Frequently Asked Questions

Can I skip the carrot and celery?

Sure – but they do add that nice sweetness and depth. If you skip them, try adding a pinch of sugar or a splash of balsamic vinegar to balance the acidity.

What if I want to add meat?

Go for it. Brown ground beef, sausage, or even lentils after the aromatics, then proceed as usual. Just let the meat simmer in the sauce so everything becomes one story.

How long does it keep in the freezer?

Up to three months. Be sure to cool it completely before freezing, and label the date (ask me how many mystery jars I’ve collected…)

Can I double the recipe?

Yes! In fact, that’s usually how I do it. You’ve already got the cutting board out – might as well make extra and thank yourself later.