Category: Sauce

The Easiest Homemade Marinara Sauce

The Easiest Homemade Marinara Sauce

Posted on by Admin

After retesting this Homemade Marinara Sauce, I can confidently say it’s the BEST! You can make it in 15 minutes, but letting it simmer makes the flavors even better!

Top down shot of homemade marinara sauce in a saucepan with wooden serving spoon.

A Reader’s Review

“The sweetness to this marinara was perfect! Thank you for the recipe! I’ve been looking for a good, simple, quick pasta sauce for my kids and this was exactly what I needed. Others I’ve made have been too bitter or sour. I made your recipe exactly as is and we love it. Thanks!”

– Pam

How I Made This Marinara Even Better!

I love hearing your feedback, so when there’s a way to improve a recipe, I’ve got to retest it!

  • Less Sugar, More Control: The sauce naturally sweetens over time, so I cut the sugar from 1 tablespoon to 2 teaspoons. Adjust to taste!
  • Stewed Tomatoes = More Depth: They add richness but also extra sodium and sometimes sugar, which can affect flavor.
  • San Marzano Tomatoes for the Best Flavor: Fewer additives, lower sodium, and a super smooth blend. They’re pricier but give you full control over seasoning. I still like a pinch of salt and sugar for balance.

This marinara just got even better, and I can’t wait for you to try it!

Ingredients Needed

Overhead shot of labeled ingredients.

Homemade Marinara Sauce Recipe

Forget the store bought stuff and make this sauce in less than 15 minutes. If any of your favorite Italian recipes call for red sauce, this is seriously the way to go.

  1. Sauté: In a medium saucepan over medium heat, add the olive oil and onions, then saute until tender.
  2. Add: In a food processor or blender, add the canned tomatoes, tomato paste, Italian seasoning, garlic, salt, pepper, and sugar.
  3. Blend: Pulse until smooth.
  4. Cook On the Stove: Add pureed sauce to the onions in the saucepan, then stir in the chicken broth. Sauté for 10 minutes to let the flavors blend.
Onions sautéing in olive oil in a skillet on the stovetop.
Marinara sauce ingredients added to a blender.
All of the ingredients blended up in a blender.
Blended up ingredients being added to the onions in the saucepan.

Ways to Use Homemade Marinara

There are so many recipes that call for marinara sauce. This marinara recipe can be used in all of them!

A glass jar filled with homemade marinara sauce.

Storing Leftovers

This is a great sauce to make a double or triple batch and save some for later. Here are the instructions for how to safely store it.

  • Fridge: Store your homemade marinara in a jar or airtight container in the fridge for 5-7 days.
  • Freezer: This sauce freezes beautifully! Pour cooled sauce into freezer safe ziplock bags, lay them flat, and pop them in the freezer. It’ll keep for up to 6 months and saves so much space! Just thaw and reheat it when you’re ready!

***Don’t try canning it: Since this recipe doesn’t have enough acidity to be safely water-bath canned, freezing is your best bet!

Plate of spaghetti noodles smothered in homemade marinara sauce garnished with a sprig of fresh basil.

More Homemade Sauce Recipes to Try

All the best Italian sauces are made from scratch. But that doesn’t mean they have to be difficult to make! Try this easy homemade alfredo sauce, or this creamy Tuscan garlic sauce next!

Print

Easiest Homemade Marinara Sauce

#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }

After re-testing this Homemade Marinara Sauce, I can confidently say it’s the best! You can make it in 15 minutes, but letting it simmer makes the flavors even better!
Course Appetizer, Dinner, Side Dish
Cuisine Italian, Italian American
Keyword classic marinara sauce, easy homemade marinara, easy marinara sauce, homemade marinara, homemade marinara sauce, marinara, marinara receipe, Marinara sauce, marinara sauce recipe, simple marinara recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 ounces
Calories 22kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a medium-sized saucepan over medium-high heat, add 2 tablespoons olive oil and 1 small diced yellow onion. Cook for 3-5 minutes or until tender.
  • In a food processor or blender, add 2 (15-ounce) cans stewed tomatoes, 1 (6-ounce) can tomato paste, 1 tablespoon Italian seasoning, 3 cloves minced garlic, 1 teaspoon salt, ¼ teaspoon black pepper, and 2 teaspoons granulated sugar.
  • Pulse until smooth.
  • Add the blended mixture to the onions in the saucepan and add ½ cup chicken broth or water. Sauté for 10 minutes to let the flavors blend.

Video

Notes

Originally posted April 20, 2020

Updated on March 11, 2025

Nutrition

Calories: 22kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Marry Me Mushrooms

Marry Me Mushrooms

Posted on by Admin

You guys love my marry me recipes and you go crazy over all my mushrooms so I wanted to “marry” these recipes (pun intended!) by creating this marry me mushrooms recipe. IT IS AMAZING!!!

Marry Me mushroom sauce in a skillet with wooden serving spoon scooping out a spoonful.

Reasons You’ll Love This Recipe

  • Delicious Vegetarian Option: You won’t miss the meat in this dish! The mushrooms are hearty and the perfect complement to the creamy “Marry Me” sauce.
  • Easy One-Pan Mushroom Recipe: This recipe only requires a handful of ingredients, one pan, and 20 minutes, making it perfect for busy weeknights.
  • Rich, creamy, and packed with flavor! My family cannot get enough of the delicious “Marry Me” flavor! Sun-dried tomatoes, garlic, and herbs come together for major deliciousness! Try my Marry Me Chicken Orzo and this Marry Me Salmon next!

Ingredients Needed

Overhead shot of labeled ingredients.

How to Make Marry Me Mushrooms

Inspired by my famous “Marry Me” dishes, this easy mushroom recipe is perfect for busy weeknights. The entire recipe comes together in just 20 minutes, and it’s all cooked in one pan, which means less cleanup!

  1. Cook: Melt 2 tablespoons butter in a large skillet on medium-high heat. Add the mushrooms and cook for 3-4 minutes until tender and browned.
  2. Make a Roux: Add the remaining 2 tablespoons of butter and flour, then stir to make a paste. 
  3. Add: Stir in the minced garlic, drained sun-dried tomatoes, Italian seasoning, and paprika.
  4. Whisk and Thicken: Whisk in the chicken broth, heavy cream, and parmesan cheese. Heat until the sauce starts to thicken.
  5. Garnish and Serve: Stir in the chopped basil and red pepper flakes, if using, and season with salt and black pepper if needed. Garnish with red pepper flakes if desired. Serve over mashed potatoes, pasta, or rice.
Overhead shot of mushrooms cooking in butter in a skillet.
Overhead shot of cooked mushrooms, butter and flour in a skillet.
Overhead shot of the seasonings and sun-dried tomatoes adde in with the mushrooms and flour in a skillet.
Overhead shot of the cream and parmesan cheese added to the skillet.
Overhead shot of chopped basil leaves and red pepper flakes added to the sauce.

Get Creative with Your Marry Me Mushrooms

Now that you know how to make creamy marry me mushrooms, let’s dive into some helpful tips and variations to customize this dish to your liking.

  • What kind of mushrooms should I use? Use any kind of mushroom you prefer for this recipe! I love the look of some sliced in half and some left whole. You are welcome to slice all of your mushrooms if you prefer.
  • Do I have to use basil? I love the added flavor of the basil, but feel free to use fresh chopped spinach if you prefer! Basil brightens the flavors and colors of this dish!
  • Can I use vegetable broth? Use vegetable broth if you prefer not to use chicken broth. Either one will work great! Add a splash of broth if needed to thin the creamy sauce to your liking.
  • Can you handle the heat? I added a small amount of red pepper flakes to the sauce, but you can add more and garnish with extra if you really love the flavor and heat! I always add more if my kids aren’t eating it.

Close up shot of the Marry me mushrooms.

Storing and Reheating Leftovers

Once you’ve made these irresistible Marry Me Mushrooms, you might want to save some for later. Here’s how to store and reheat them so they stay just as flavorful!

  • In the Refrigerator: Store in an airtight container in the fridge for up to 4 days.
  • To Reheat: Reheat these mushrooms in a skillet over medium heat or in the microwave until warm. You can add a little extra broth or cream if needed.

Overhead shot of plated marry me mushrooms over mashed potatoes and a crust of bread.

More Tasty Mushroom Recipes

Print

Marry Me Mushrooms

Marry Me Mushrooms are rich, creamy, and packed with flavor! These make the perfect addition to pasta, rice, or your favorite protein.
Course Appetizer, Dinner, Side Dish
Cuisine American
Keyword marry me mushrooms recipe, sun-dried tomato basil mushrooms
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 371kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Melt 2 tablespoons butter in a large skillet on medium-high heat. Add the mushrooms and cook for 3-4 minutes until tender and browned.
  • Add the remaining 2 tablespoons of butter and flour, then stir to make a paste.
  • Stir in the minced garlic, drained sun-dried tomatoes, Italian seasoning, and paprika.
  • Whisk in the chicken broth, heavy cream, and parmesan cheese. Heat until the sauce starts to thicken.
  • Stir in the chopped basil and red pepper flakes, if using, and season with salt and pepper if needed.
  • Garnish with red pepper flakes if desired. Serve over mashed potatoes, pasta, or rice.

Nutrition

Calories: 371kcal | Carbohydrates: 20g | Protein: 12g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 647mg | Potassium: 950mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1482IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 3mg
Lemon Dill Sauce

Lemon Dill Sauce

Posted on by Admin

This creamy lemon dill sauce is fresh, tangy, and packed with flavor! It’s the perfect complement to salmon, roasted veggies, or even as a dip for crispy potatoes. Made with simple ingredients like fresh dill, lemon, and a touch of garlic, it comes together in minutes!

Overhead image of lemon dill sauce in a small serving bowl with wooden spoon.

Reasons You’ll Love This Recipe

  • Fresh and Flavorful: This lemon dill sauce has an incredibly rich and creamy texture! The combination of fresh herbs, zesty lemon, and tangy sour cream creates a perfectly balanced flavor that’s absolutely irresistible.
  • Quick and Easy: You can whip this up in about 10 minutes with 7 simple ingredients, making it the perfect tasty addition to any dish.
  • What do you serve Dill Sauce with? It’s absolutely incredible with salmon, my air fryer cod, but it also pairs wonderfully with other types of fish, vegetables, chicken, or use it as a dip for roasted potatoes.

Ingredients Needed

Overhead shot of labeled ingredients.

How to Make Fresh Lemon Dill Sauce

This salmon dill sauce comes together in minutes! Simply measure out all the ingredients into a bowl then whisk to combine. Not only does this recipe yield a versatile sauce, but you’ll also be thrilled by how effortlessly you can make it at home.

  1. Combine: In a small bowl, combine the sour cream, fresh minced dill, grated garlic, Dijon mustard, lemon zest, lemon juice, and salt and pepper to taste.
  2. Mix: Whisk together until smooth and creamy. Use immediately or store in the fridge to let the flavors meld together.
Overhead shot of all of the ingredients in a mixing bowl.
Overhead shot of all of the ingredients mixed together in a bowl.

Tips for the Best Lemon Dill Sauce

Before you get started, here are some helpful tips to ensure your lemon dill sauce turns out perfectly every time. These simple tricks will help you balance the flavors and achieve the ideal creamy texture to take this recipe to the next level!

  • Can I use Greek Yogurt? If you want to save on calories or add more protein to your diet, you can use Greek yogurt in place of sour cream.
  • Fresh Dill is Best: I really recommend using fresh dill for this recipe. If you can’t find it, the minced kind in a squeeze tube also works but those are better than dried since you want the best dill flavor for this recipe. 
  • Use Freshly Ground Black Pepper: Freshly ground black pepper is going to give you the best pepper flavor for this dip.

Overhead shot of a bowl of lemon dill sauce.

How to Store Leftovers

Lemon dill sauce is great for meal prep! Make it on Sunday to be able to enjoy it with different foods throughout the week.

  • Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. This sauce needs to be kept cold before using. 
  • Don’t Freeze: While freezing might seem like a convenient option, I don’t recommend storing this sauce in the freezer. Instead, just put it in the fridge to preserve flavor and texture.

Angle shot of someone spreading fresh lemon dill sauce over a fillet of plated fish and broccoli, garnished with lemon wedges and fresh dill.

More Delicious Sauce Recipes

Print

Dill Sauce for Salmon

This creamy dill sauce is fresh and tangy and perfectly complements salmon, roasted veggies, or even as a dip for crispy potatoes.
Course pantry staple
Cuisine American
Keyword creamy dill sauce, dill sauce, dill sauce for salmon, dill sauce for salmon recipe, dill sauce recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 55kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a small bowl combine 1 cup sour cream, 3 tablespoons fresh minced dill, 1 teaspoon grated garlic, 1 teaspoon Dijon mustard, 1 teaspoon lemon zest, the juice of 1 lemon, and salt and pepper to taste.
  • Whisk together until smooth and creamy.
  • Use immediately or store in the fridge to let the flavors meld together.

Nutrition

Serving: 2tablespoons | Calories: 55kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 15mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.05mg
Cajun Crab Dip

Cajun Crab Dip

Posted on by Admin

Spice up your appetizer game with Cajun Crab Dip! Packed with tender crab meat, bold Cajun seasoning, and a luscious, creamy base. This dip is irresistibly rich and full of flavor. Serve this at your next gathering with your favorite crispy crackers!

Overhead shot of cajun crab dip in a bowl on a serving platter full of crackers.

Reason You’ll Love This Recipe

  • Bold & Flavorful: You will love the combination of cajun spices, creaminess, and flaky crab for the perfect kick.
  • Quick & Easy: Simple ingredients and just 5 minutes of prep make this Cajun crab dip a breeze to whip up.
  • Crowd-Pleaser: Always a hit at parties, game days, and gatherings. Pair it with other fun appetizers like my bacon crackers, kielbasa bites, and stuffed mushrooms.

Ingredients Needed

Overhead shot of labeled cajun crab dip ingredients.

How to Make Cajun Crab Dip

This cajun crab dip recipe is one of the easiest dips you can make! With just a handful of ingredients and minimal prep, you can have a creamy, flavorful, perfect appetizer ready in no time. Simply mix everything together and serve! You can even make it ahead of time and let it chill until your event!

  1. Make the Creamy Base: Add the cream cheese, mayo, and sour cream to a large bowl and beat with a hand mixer until smooth. 
  2. Mix in the Flavorings: Add the green onion, lemon juice, Cajun seasoning, hot sauce, and Worcestershire sauce and mix until combined. 
  3. Stir in the Crab and Serve: Add the drained crab and mix until combined. Taste and add more Cajun seasoning or hot sauce if you want it spicier and to your preference. Transfer to a serving bowl, then serve with your choice of crackers or crusty bread.
Overhead shot of softened cream cheese, mayo and sour cream in a mixing bowl.
Overhead shot of green onion, lemon juice, seasonings, hot sauce and Worcestershire sauce on top of the cream cheese mixture.
Overhead shot of crab meat added to the cream cheese and seasoning mixture in a mixing bowl.

Cajun Crab Dip Tips and Variations

This delicious seafood dip is super easy to switch up and make it how you like. Here are some ideas to get you started.

  • Use Room Temp Cream Cheese! I highly recommend you use room-temperature cream cheese for the smoothest, creamiest dip. I like to set it on the counter for up to 2 hours before I prepare the dip to allow it to soften.
  • How well do I need to drain the crab? Drain the crab very well! Otherwise, the dip may end up soupy. I used the lid of the can to press down on the crab while it was still in the can until no more liquid would come out. If it’s still dripping liquid when you squeeze it, it’s not drained well enough!
  • Can I Use Imitation Crab Meat? You can substitute canned crab for imitation crab if you would like! Shred it well, chop it into fine pieces, and use it in place of the canned crab.
  • Make it spicy! Add more hot sauce to spice up the cajun crab dip to your liking.

Angle shot of someone dipping a cracker into the cajun crab dip.

How to Store Leftover Crab Dip

Cajun crab dip stores beautifully, making it perfect for enjoying over several days. The flavors meld together even more over time, so this easy appetizer will taste even better the next day!

  • In the Refrigerator: Store in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.
  • Make Ahead: You can prepare this cajun crab dip beforehand, as long as it is served and discarded after the 5th day.

More Easy Dip Recipes

If you love how simple and delicious cajun crab dip is, you’ll definitely want to try my other favorite easy dip recipes! These are perfect for parties, game days, or just snacking at home. Here are a few more to try next!

Dressings, Sauces, and Dips

Taco Dip

5 mins

Print

Cajun Crab Dip

Spice up your appetizer game with Cajun Crab Dip! Packed with tender crab meat, bold Cajun seasoning, and a luscious, creamy base, this dip is irresistibly rich and full of flavor. Serve this at your next gathering with your favorite crispy crackers!
Course Appetizer, dip
Cuisine American, Southern
Keyword Cajun Crab Dip, Cajun Crab Dip Recipe, Cold Cajun Crab dip, cold crab dip, creole crab dip
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 261kcal
Author Alyssa Rivers

Equipment

  • Hand Mixer

Ingredients

Instructions

  • Add 8 ounces room temperature cream cheese ½ cup mayonnaise, and ½ cup sour cream to a large bowl and beat with a hand mixer until smooth.
  • Add 1 thinly sliced green onion, 1 tablespoon fresh lemon juice, 2 teaspoons Cajun seasoning, ½-1 teaspoon hot sauce, and 1 teaspoon Worcestershire sauce and mix until combined.
  • Add 12 ounces well-drained canned lump crab meat and mix until combined. Taste and add more Cajun seasoning or hot sauce to your preference.
  • Transfer to a serving bowl and serve with your choice of crackers.

Nutrition

Calories: 261kcal | Carbohydrates: 3g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 84mg | Sodium: 439mg | Potassium: 192mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 743IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 0.5mg
Sour Cream and Onion Dip

Sour Cream and Onion Dip

Posted on by Admin

This sour cream and onion dip has become a staple at all of our family get togethers. It’s the perfect appetizer, even the kids cant get enough! The rich and creamy dip is packed with incredible onion flavor.

Overhead shot of sour cream and onion dip in a bowl with wavy chips around it.

Reasons You’ll Love This Recipe

  • Quick and Easy to Make: You only need 5 minutes to throw this together. Give yourself time for it to chill in the fridge and you’re good to go!
  • Texture and Flavor Balance: You will love the smooth and creamy texture and sweet tangy onion flavor paired with crunchy vegetables, pretzels, chips, crostini and more!
  • Versatile: You can whip up this dip for any family gathering, sunday dinner, the big game, or just to snack on during movie night! Pair it with other fun appetizers like my bacon crackers, mango salsa and churro chex mix.

Fantastic Flavors Everyone Will Love

I am not kidding when I tell you guys that I have to make a double batch of this every time I make it because my family loves it so much! Every time my family gets together, we assign to make sour cream and onion dip and bring the chips. Most of the grandkids obsess over it! We eat it with potato chips, but you can use it for veggie platters, as a spread on sandwiches, or to top baked potatoes!

Ingredients for Sour Cream and Onion Dip

Overhead shot of labeled ingredients.

How to Make Sour Cream and Onion Dip

This onion dip recipe takes 5 minutes to put together! Just be sure to give yourself time to let it sit in the fridge. This allows the flavors to meld together.

  1. Add: In a medium bowl, combine the sour cream, mayonnaise, dried minced onion, onion powder, Dijon mustard, garlic powder, salt, black pepper, and 3 tablespoons of minced fresh chives.
  2. Stir To Combine: Whisk the dip ingredients together until smooth and combined. Cover the dip and refrigerate for at least 30 minutes before serving. Top with the remaining tablespoon of minced chives and garnish with additional dried minced onion, if desired. Serve with chips, veggies, or crackers!
Overhead shot of all of the ingredients in a bowl.
Overhead shot of all of the ingredients mixed together in a bowl.

Sour Cream and Onion Dip Tips and Variations

You can adjust this recipe to suit your taste preferences. If you want to make this a more high protein snack, use Greek yogurt instead of the sour cream. Here are more ideas below.

  • Do I have to use mustard? You can leave out the Dijon if you aren’t a fan of mustard. 
  • Can I make this with Greak yogrt instead? Greek yogurt can be used in place of sour cream, I recommend using full-fat Greek yogurt. 
  • Can I use light sour cream? You can use light sour cream but I suggest using full-fat for a better flavor. 
  • How long should I let it set up in the fridge? I recommend letting the dip set for at least an hour to let the flavors mingle and bolden in the dip before serving.

Overhead shot of sour cream and onion dip with a chip sticking out of it.

How to Properly Store Onion Dip

  • Refrigerator: You can store leftover dip in the fridge in an airtight container for up to 5 days. 
  • Freezer: I don’t recommend freezing this dip. Serve it fresh or kept in the fridge.

Close up shot of someone scooping a bite of sour cream and onion dip with a chip.

More Delicious Dip Recipes

If you’re looking for more creamy flavorful dips, I’ve got you covered. From pita chips to carrots and cucumbers, these are the perfect dips for any occasion.

Print

Sour Cream and Onion Dip

This sour cream and onion dip is a staple at all of our family get togethers. It's the perfect appetizer, even the kids cant get enough!
Course Appetizer, dip
Cuisine American
Keyword homemade sour cream and onion dip, how to make sour cream and onion dip, sour cream and onion dip, sour cream and onion dip recipe
Prep Time 5 minutes
Refrigerate 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 97kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a medium bowl, combine 1 ½ cups sour cream, ½ cup mayonnaise, 4 teaspoons dried minced onion, 2 teaspoons onion powder, 2 teaspoons Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper, and 3 of the 4 tablespoons minced chives,.
  • Whisk the dip ingredients together until smooth and combined.
  • Cover the dip and refrigerate for 30 minutes before serving. Top with the remaining tablespoon of minced chives and garnish with additional dried minced onion, if desired. Serve with chips, veggies, or crackers!

Nutrition

Serving: 1ounce | Calories: 97kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 204mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.1mg
Strawberry Cheesecake Dip

Strawberry Cheesecake Dip

Posted on by Admin

Strawberry cheesecake dip is an irresistible treat that tastes just like the classic but in a fun dip form! Whip it up in just 5 minutes! It’s so good with graham crackers, fresh fruit, and cookies for a sweet, crowd-pleasing snack!

Overhead shot of strawberry cheesecake dip.

Reasons You’ll Love This Recipe

  • Quick and Easy: Strawberry cheesecake dip comes together in just minutes with only 5 ingredients, making it perfect for a last-minute dessert. No chill time is needed!
  • No-Bake: Skip the oven! Enjoy all the flavors of cheesecake without the hassle of baking.
  • Perfect for Any Occasion: Whether it’s a party or family gathering, everyone will be reaching for this dip.

Creamy and Fruity

With its creamy, tangy base and sweet strawberry flavor, this easy dessert is perfect for Valentine’s Day parties, potlucks, the big game, or a simple treat at home. If you like the flavor combination of strawberry and cheesecake, try my no-bake strawberry cheesecake and strawberry cheesecake salad next!

Ingredients Needed

Overhead shot of labeled ingredients.

How to Make Strawberry Cheesecake Dip

Strawberry cheesecake dip is super easy to mix up and can be ready for dipping in just about 5 minutes. I turn to this recipe any time I need a quick sweet treat! And everyone loves cheesecake! Sweet and fun to dip, it’s a dessert kids and adults enjoy.

  1. Beat Cream Cheese: Add the cream cheese to a large mixing bowl and beat it with a hand mixer at high speed until smooth.
  2. Mix in the Other Ingredients: Add the powdered sugar, cream, and vanilla and beat until smooth.
  3. Add Strawberry Jam and Serve: Transfer the cream cheese mixture into a serving bowl and top with the strawberry jam. If desired, swirl the jam into it with a spoon or the back of a butter knife.
Overhead shot of the cream cheese being beaten with a hand mixer.
Overhead shot of the powdered sugar, vanilla and heavy cream being mixed in with the cream cheese.
Overhead shot of someone spreading strawberry jam over the cream cheese mixture.

Mixing Tip

How do I avoid lumps? Whenever you use cream cheese and need it to be smooth, I always recommend scraping the sides and bottom of the bowl frequently. This will make sure it is all incorporated and smooth! You don’t want to leave bits stuck in the bowl and only scrape it down later after the other ingredients have been added. This will result in a lumpy dip.

Strawberry Cheesecake Dip Tips and Tricks

This strawberry cheesecake dessert dip is simple to make and perfectly sweet, creamy, and rich. It’s a great party snack that everyone will love! Follow these tips to make it a guaranteed hit every time!

  • How soft should my cream cheese be? You can let the cream cheese sit at room temperature for up to an hour before preparing the dip. But you don’t want to soften it in the microwave or leave it out too long. If it is too soft, the dip will end up a little runny.
  • Can I use my stand mixer? You may use a stand mixer fitted with the paddle attachment instead of a hand mixer if you prefer.
  • What is the best way to top my dip? Swirl in the jam, leave it spread right on top, or blend the jam completely into the cream cheese mixture. The choice is yours! I prefer the look of the jam swirled in, but there’s really no wrong way to do it.
  • Change up the Jam Type: You can use strawberry preserves, jam, or jelly, depending on your preference! You could use freezer jam or this delicious homemade strawberry sauce!
  • Can I change up the flavor? Feel free to use a different kind of jam or even spicy pepper jelly!
  • Dipping Ideas: Graham crackers, vanilla wafers, waffle cone pieces, animal crackers, fudge stripe cookies, creme wafer cookies, digestives, strawberries, pretzels, apples, Oreos, pita chips, and shortbread cookies are all great options.

Close up shot of strawberry cheesecake dip in a serving dish.

Leftover Strawberry Cheesecake Dip

  • In the Refrigerator: Store leftover strawberry cheesecake dip in an airtight container in the fridge for up to 7 days. I recommend letting it sit at room temperature for 10-15 minutes to soften slightly before serving.
  • Make Ahead: To prepare this in advance, I recommend preparing the cream cheese mixture up to 2-3 days before serving. Leave the strawberry jam off until you are ready to serve it. Let the cream cheese mixture sit at room temperature for 10-15 minutes before either stirring well with a silicone spatula or beating briefly with a hand mixer to make sure it’s soft enough to dip. Top with the strawberry jam and serve.

Angle shot of someone dipping a graham cracker into the strawberry cheesecake dip.

More Dessert Dip Recipes

If you’re looking for more sweet dip recipes, you’re in the right spot! I’ve got plenty of easy, no-bake dips that are SO GOOD. Here are some of my family’s all-time favorites!

Print

Strawberry Cheesecake Dip

Strawberry cheesecake dip is an irresistible treat that tastes just like the classic but in a fun, dip form! Whip it up in just 5 minutes!
Course Appetizer, Dessert, dip
Cuisine American
Keyword cheesecake dip, cheesecake dip recipe, Cream Cheese Strawberry Dip, Dessert dip recipe, Strawberry Cheesecake Dip, Strawberry Cheesecake Dip Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 279kcal
Author Alyssa Rivers

Equipment

  • Hand Mixer

Ingredients

Instructions

  • Add 8 ounces cream cheese to a large bowl and beat with a hand mixer until smooth.
  • Add ⅓ cup powdered sugar, ½ cup heavy whipping cream, and ½ teaspoon vanilla extract and beat with a hand mixer until smooth.
  • Transfer the cream cheese mixture into a serving bowl and top with ⅓ cup strawberry jam. If desired, swirl the jam into it with a spoon or the back of a butter knife.

Nutrition

Calories: 279kcal | Carbohydrates: 22g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 130mg | Potassium: 84mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 799IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 0.2mg
Homemade Steak Sauce

Homemade Steak Sauce

Posted on by Admin

This A-1 copycat homemade steak sauce recipe is slightly sweet with a delicious tang from the vinegar. It’s perfect for drizzling over your favorite cut of tender, juicy meat.

Angle shot of someone dipping a piece of steak into the homemade steak sauce.

Reasons You’ll Love This Recipe

  • Easy to Make: There are only a few simple ingredients that go into this amazing sauce, and you probably already have them in your pantry.
  • Customizable: You can easily adjust this homemade steak sauce recipe to suit your taste preferences.
  • Versatile: This sauce goes well with any steak you whip up, whether it’s a ribeye, T-bone, New York strip, skirt steak, or tuna steak. Make some mashed potatoes and asparagus to complete the meal.

Rich, Bold, Savory Steak Sauce

You will love the depth of flavor this homemade sauce gives any steak you make. If you like A-1, you will love this even more. It is similar but will have ingredients you know and trust. Combined, they make the most incredible steaks taste even better! Trust me, you will want to have this on hand any time you make steaks!

Ingredients Needed

How to Make Homemade Steak Sauce

This steak sauce recipe is just as good or better than A-1 steak sauce. I love being able to adjust the ingredients to use more of what I like and make it taste exactly how I want.

  1. Combine: In a mixing bowl, add the Worcestershire sauce, balsamic vinegar, ketchup, soy sauce, onion powder, garlic powder, mustard powder, pepper, and salt.
  2. Stir: Whisk everything together and then serve or store right away.
Overhead shot of all of the ingredients in a bowl.
Angle shot of ingredients whisked together in a bowl.
Side shot of homemade steak sauce in a bottle.

Tips and Variations

This homemade steak sauce recipe is very straightforward. But you can always adjust something like this to make it suit your tastes. Here are some ideas to get you started.

  • Let it Sit: You can use this sauce right away, but I recommend letting it sit for a couple of hours to allow the flavors to meld together. Shake well before using. 
  • Make it Spicy: If you want to, you can add some spice to this sauce by adding cayenne pepper to it.

Storing Steak Sauce

The nice thing about this homemade steak sauce is that will last you a couple of months! Here are the instructions for how to give it the longest shelf life.

  • Fridge: You can store any leftovers in an airtight container in the fridge for up to 2 months. 
  • Freezer: I don’t recommend freezing this sauce, it keeps for a long time in the fridge and will be best kept there.

Overhead shot of a plate with steak next to broccoli, and a small bowl of homemade steak sauce.

More Steak Sauces and Marinades

Most of the time, I just like to eat my steak in a nice, simple marinade. But there are those special occasions where I like to have my steak with an incredibly flavorful sauce. Here are a few of my favorites! Let me know which one you want to try!

Print

Homemade Steak Sauce

This A-1 copycat homemade steak sauce recipe is slightly sweet with a delicious tang from the vinegar. It's perfect for drizzling over your favorite cut of tender, juicy meat.
Course Dressing, Sauce
Cuisine American
Keyword copycat A 1, homemade steak sauce, steak sauce, steak sauce recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 ounces
Calories 26kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a mixing bowl add the ¼ cup Worcestershire sauce, 2 tablespoons balsamic vinegar, 1 teaspoon ketchup, 1 teaspoon soy sauce, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground mustard, ¼ teaspoon pepper, and Salt to taste.
  • Whisk to mix everything together and serve or store right away.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 321mg | Potassium: 164mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
Homemade Old Bay Seasoning

Homemade Old Bay Seasoning

Posted on by Admin

Homemade Old Bay Seasoning is a simple way to bring bold, zesty flavor to your dishes! This spice blend has a classic taste but with the freshness and flexibility of making it yourself. Perfect for seafood, meats, and more!

Overhead shot of someone lifting a scoop of seasoning from a jar of homemade old bay seasoning.

Reasons You’ll Love This Recipe

  • Versatile: This mix has a distinctive taste that pairs especially well with seafood like shrimp and fish. But it also enhances chicken, vegetables, and snacks like popcorn!
  • Budget-Friendly: Save money by making your seasoning at home! While you’re at it, give my pizza seasoning, Greek-inspired gyro seasoning, and spiced fajita seasoning a try!

Better Than Store Bought

When you combine your own seasonings at home, the flavors are so delicious and always make something unique and special. Homemade blends always taste better than store-bought. This homemade old bay seasoning recipe is the perfect balance of savory, spicy, and slightly sweet.

Ingredients Needed

How to Make Copycat Old Bay Seasoning

This homemade old bay seasoning recipe comes together in just 5 minutes! You can even prepare it in bulk, so you always have it on hand. Simply grind the bay leaves, mix the herbs and spices, then give them a quick stir or shake.

  1. Add the Bay Leaves to a Grinder: To make the ground bay leaves, add 8-10 whole bay leaves to a spice grinder or a coffee grinder.
  2. Grind the Bay Leaves: Grind until you have a fine powder. Depending on the strength of your grinder, this can take a couple of minutes. Alternatively, you may use a mortar and pestle to crush the bay leaves into powder. 
  3. Mix: Add ground bay leaves, celery salt, paprika, ground mustard, ground ginger, ground black pepper, ground white pepper, cayenne pepper, ground cinnamon, ground nutmeg, ground cloves, and ground cardamom to a small bowl and mix until combined. Use in place of store-bought Old Bay seasoning.
Overhead shot of bay leaves in a spice or coffee grinder.
Overhead shot of the ground up bay leaves in the grinder.

Tips and How to Use Old Bay Seasoning

You’re going to love having this homemade old bay seasoning in your pantry! It’s super flavorful and can be used to season so many different foods!

  • How Do I Use Old Bay Seasoning? Use in place of store-bought old bay seasoning in any recipe that calls for it, or season fish, chicken, other meats, vegetables, or even eggs with it!
  • Do you have to grind your own bay leaves? You don’t have to grind your own if you’re able to find ground bay leaves at the store or online! If you grind your own, definitely use a spice or coffee grinder or a mortar and pestle to grind them finely. I tried using a blender, but it wasn’t able to grind the leaves finely enough. Using a spice grinder takes time, but keep it running long enough, and you will have a beautiful powder of bay leaves!
  • Make it Spicy! If you like things a little bit spicier, go ahead and add a full ¼ teaspoon of cayenne powder!
  • Grinding the Spices: If you want to meld the flavors better together, add the whole spice mixture to a spice grinder and pulse it a few times to let them grind together even finer.

Overhead shot of all of the homemade old bay seasoning ingredients divided up on a plate.

Storing Seasoning

Store the homemade old bay seasoning blend in an airtight jar, container, or ziplock bag for up to 3 years! Ideally, seasonings and spices should be kept in a cool, dark cupboard in order to maintain freshness and flavor.

Overhead shot of homemade old bay seasoning mixed together on a plate with a wooden spoon.

More Homemade Seasoning Recipes

Homemade spice blends always have a fresher, more flavorful taste, plus you can customize them to create unique variations. Here are a few more recipes that I use all the time and I know you’ll love!

Print

Old Bay Seasoning

Homemade Old Bay Seasoning is a simple way to bring bold, zesty flavor to your dishes! This spice blend has a classic taste, but with the freshness and flexibility of making it yourself. Perfect for seafood, meats and more!
Course pantry staple
Cuisine American
Keyword Homemade Old Bay Seasoning, How to make old bay seasoning, Old Bay Seasoning, old bay seasoning recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 3.75 tablespoons
Calories 12kcal
Author Alyssa Rivers

Ingredients

Instructions

  • To make the ground bay leaves, add 8-10 whole bay leaves to a spice grinder or a coffee grinder and grind until you have a fine powder. Depending on the strength of your grinder, this can take a couple of minutes. Alternatively, you may use a mortar and pestle to crush the bay leaves into powder.
  • Add 1 teaspoon ground bay leaves, 1 tablespoon celery salt, 2 ½ teaspoons paprika, 1 ½ teaspoon ground mustard, 1 teaspoon ground ginger, ½ teaspoon ground black pepper, ¼ teaspoon ground white pepper, ⅛ teaspoon cayenne pepper, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground cardamom to a small bowl and mix until combined.
  • Use in place of store-bought Old Bay seasoning.

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1862mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 688IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg
Sausage Gravy

Sausage Gravy

Posted on by Admin

Homemade sausage gravy is perfect for a comforting breakfast! In just 15 minutes and with a few simple ingredients, you’ll have a delicious, hearty gravy to top fluffy biscuits.

Overhead shot of sausage gravy in a large skillet.

Reasons You’ll Love This Recipe

  • Quick and Easy: This sausage gravy recipe is ready in just 15 minutes with minimal effort.
  • Simple Ingredients: You only need four ingredients plus seasonings!
  • Rich and Creamy: You and your family won’t be able to get enough of this perfectly thick gravy with bold sausage flavor.
  • Versatile: It’s great on biscuits, toast, or even hash browns. Complete your breakfast spread with mini quiche or scrambled eggs!

Comfort Food At Its Finest

The other day, I was craving a rich, hearty breakfast and decided to whip up some fluffy buttermilk biscuits and this flavorful gravy! It hit the spot! My whole family gobbled it up so fast that we made it again the next day, we couldn’t get enough!

Ingredients For Sausage Gravy

It doesn’t take much to make this incredibly flavorful sausage gravy! I recommend having all of these ingredients on hand so you can make more.

How to Make Sausage Gravy

Follow these simple steps for the best sausage gravy recipe you’ll ever make. It’s a classic recipe that you’ll find yourself returning to over and over. From start to finish, the recipe only takes 15 minutes!

  1. Cook: Heat a large nonstick pan over medium heat. Add the sausage and cook until no longer pink and lightly browned about 5 minutes.
  2. Add: Sprinkle the flour, salt, pepper, and Italian seasoning, if using, over the cooked sausage. Stir and cook for 1 minute until the flour is absorbed.
  3. Whisk: Slowly whisk in the half and half, then increase the heat to medium-high to bring it to a boil.
  4. Simmer and Serve: Reduce to low heat. Simmer and stir occasionally until the sauce thickens, about 5 minutes. The sauce should coat the back of a spoon. If your sauce is too thick, add more half-and-half or milk. Add the milk one tablespoon at a time until you reach the desired consistency. Whisk the butter into the gravy mixture. Taste the sausage gravy and season with salt and pepper, if needed. Serve over warm buttermilk biscuits, rice, or mashed potatoes!
Overhead shot of sausage cooking in a pan.
Overhead shot of cooked sausage with flour and seasonings added to it.
Angle shot of someone pouring half and half into a large skillet with the meat and flour mixture.
Overhead shot of the creamy gravy and meat mixture with a cube of butter in the middle.

Sausage Gravy Tips

Making sausage gravy is super simple! Follow my tips below to help you make it just the way you like it. I also have some ideas for ways to serve it!

  • What sausage should I use? You can use pork breakfast sausage or turkey sausage. They are all delicious options for sausage gravy!
  • Salty Sausage: Wait to season the gravy until the end with salt and pepper. Some brands of sausage can be salty enough.
  • How to Thin the Gravy? The cream and flour help create a rich, thick gravy. If you want a thinner gravy, add a splash of milk until you reach your desired consistency.
  • Serving Ideas: Homemade biscuits are the obvious choice to serve with your sausage gravy, but try serving it over rice, mashed potatoes, or noodles for a change. Talk about a comfort food!

Close up shot of sausage gravy in a skillet with someone scooping some out with a wooden spoon.

Storing and Reheating Leftovers

Here are my tips for storing and reheating leftover sausage gravy so you can enjoy it days later.

  • Refrigerator: If you have leftover gravy, make sure to cool it completely before storing it. Store in an airtight container in the fridge for up to 4 days.
  • Freezer: You can freeze sausage gravy in an airtight container for up to two months. Let thaw in the fridge.
  • To Reheat: Simply reheat on the stovetop over medium heat until warmed through. A little bit of milk can be added and whisked in to thin out the gravy if needed.

Overhead shot of sausage gravy over a fluffy biscuit on a plate.

More Favorite Breakfast Recipes

If you appreciate a hearty breakfast that’s filled with flavor, you’ll love these other family-favorite breakfast recipes!

Print

Sausage Gravy

Homemade sausage gravy is perfect for a comforting breakfast! In just 15 minutes and with a few simple ingredients, you’ll have a delicious gravy to top fluffy biscuits.
Course Breakfast
Cuisine American, Southern
Keyword easy sausage gravy, homemade sausage gravy, sausage gravy and biscuits, sausage gravy recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 652kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Heat a large nonstick pan over medium heat. Add the 1 pound ground pork sausage, and cook until no longer pink and lightly browned, about 5 minutes.
  • Sprinkle the ⅓ cup all-purpose flour, ½ teaspoon Kosher salt, ½ teaspoon black pepper, and ¼ teaspoon dried Italian seasoning, if using, over the cooked sausage. Stir and cook for 1 minute until the flour is absorbed.
  • Slowly whisk in the 2 ¾ cups half and half, then increase the heat to medium-high to bring it to a boil.
  • Reduce the heat to low. Simmer and stir occasionally until the sauce thickens, about 5 minutes. The sauce should coat the back of a spoon. If the sauce is too thick, add more half-and-half or milk. Add the milk 1 tablespoon at a time until you reach the desired consistency. Whisk the 2 tablespoons butter into the gravy. This gives it a rich, velvety finish!
  • Taste the gravy and season with salt and pepper if needed. Serve over biscuits, rice, or mashed potatoes!

Nutrition

Calories: 652kcal | Carbohydrates: 15g | Protein: 23g | Fat: 55g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 1159mg | Potassium: 519mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 852IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 2mg
Slow Cooker Sunday Sauce (Sugo)

Slow Cooker Sunday Sauce (Sugo)

Posted on by Admin

Slow cooker Sunday sauce, also known as “sugo,” is a rich, tomato-based ragu that’s a favorite for family dinners. Traditionally, it’s simmered low and slow from morning until dinnertime, making it the perfect recipe for the slow cooker. Serve it over pasta with a sprinkle of pecorino romano cheese for an unforgettable meal!

Overhead shot of slow cooker Sunday sauce in a crockpot.

Reasons You’ll Love This Recipe

  • Amazing Flavor: With deep, savory flavors that develop over hours, this hearty sauce will be one your family cherishes for generations.
  • Perfect for Large Groups: This recipe makes enough to serve a crowd! Or better yet, double it and use it in meals all week long!
  • Make-Ahead Friendly: This tastes even better the next day! It also stays fresh for a whole week and can be frozen for longer storage.

Use Sunday Sauce Instead of Marinara!

If you are looking for a sauce that is full of tomato flavor and meat, this one is for you. Not only is it delicious but you can add it to just about anything! It’s so versatile, I use it in place of marinara sauce in just about any recipe. I often use it for making sheet pan lasagna, and baked rigatoni, or this easy spaghetti pie!

Ingredients Needed

These hearty ingredients make this sauce so packed full of flavor, you will want to use it in everything!

How to Make Slow Cooker Sunday Sauce

The beauty of making Sunday sauce (sugo) in the crock pot is that it’s super quick to prep!

  1. Sear: Add the olive oil to a large skillet and heat over medium-high heat. Add the short ribs to the pan and sear on all sides for 1-2 minutes until a nice crust has formed. Remove from the pan and place the short ribs in the greased pot of a 7-quart slow cooker.
  2. Cook: Add the onions and carrots to the pan and cook in the remaining oil for 2-3 minutes until the onions are translucent. Add the garlic and cook for an additional minute before transferring to the slow cooker.
  3. Brown: Cook the Italian sausage in the skillet until no pink remains. Drain off any fat before adding to the slow cooker.
  4. Combine: Add the can of whole tomatoes, crushed tomatoes, tomato paste, red wine, basil, oregano, thyme, salt, and pepper to the slow cooker and stir until everything is well combined. It’s alright if the short ribs fall apart as you mix everything. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Shred the short ribs with two forks and discard the bones before serving. Serve over al dente pasta with pecorino romano cheese on top.
Overhead shot of short ribs searing in a skillet.
Overhead shot of veggies sautéing in a skillet.
Overhead shot of the Italian sausage cooking in a skillet.
Overhead shot of all of the ingredients added to the slow cooker.

Did she say 9 garlic cloves?

Do I really need nine cloves of garlic? I believe so! It adds so much flavor that I wouldn’t recommend skimping on the garlic. You can even go further and use a whole head of garlic if you’d like! Try roasting the garlic, then use the roasted garlic and the garlic olive oil in place of the garlic and olive oil in the recipe card.

Side shot of someone pouring a scoop of slow cooker Sunday sauce over a plate of cooked pasta.

Tips for Making Slow Cooker Sunday Sauce

  • Variations: Every family makes their Sunday sauce differently, so you can adapt this recipe to fit your preferences! Use your chosen protein (pork shoulder, sausage, ground beef or pork, short ribs, beef chuck, etc). You can adjust the seasonings to your liking! Add ingredients such as jalapeños, parmesan cheese rind, or tomato sauce instead of whole or crushed tomatoes. Spice it up with red pepper flakes.
  • Boneless Short Ribs: Don’t want bone-in short ribs? Use boneless! The bone certainly adds flavor, but it’s not necessary for making this recipe. Just be sure to discard the bones and any unrendered pieces of fat before serving the sauce.
  • Use Fresh Herbs: If you would like to use fresh herbs instead of dried ones, the standard rule of thumb is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
  • Substitute Wine: If you don’t want to use red wine, you may use beef, chicken, or vegetable broth instead.
  • Use San Marzano Tomatoes: You have to use San Marzano tomatoes for the best, most authentic flavor. They are super star tomatoes from Italy with a sweeter, less acidic flavor than many other tomato varieties.
  • Ways to Serve: How to use Sunday Sauce? Over pasta, in lasagna, on eggplant or chicken parmesan. Use it on a sandwich, in stuffed peppers, with garlic bread, or as a super hearty pizza sauce. The options are endless!

Overhead shot of plated slow cooker Sunday sauce with pasta and garnished with parmesan cheese.

How to Store Leftover Sunday Gravy

Homemade sugo sauce is great for storing in both the fridge and freezer! I love making a large batch to keep in the freezer for those busy days.

  • Fridge: Store leftover Sunday sauce in an airtight container in the fridge for up to 7 days. Heat in the microwave or on the stovetop until steaming and heated through before serving.
  • Freezer: You can freeze slow cooker Sunday sauce in an airtight container or a freezer ziplock bag for up to 3 months. Thaw overnight in the fridge before reheating and serving.

More Delicious Pasta Sauce Recipes

Print

Slow Cooker Sunday Sauce (Sugo)

Slow cooker Sunday sauce, also known as "sugo," is a rich, tomato-based ragu that’s a favorite for family dinners.
Course Main Course
Cuisine Italian, Italian American
Keyword crockpot sunday sauce, slow cooker sunday sauce, sugo recipe, sundau sugo, sunday gravy recipe, sunday gravy slow cooker, Sunday Sauce, sunday Sauce recipe
Prep Time 30 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 45 minutes
Servings 10 servings
Calories 381kcal
Author Alyssa Rivers

Equipment

  • 1 7-quart slow cooker

Ingredients

Instructions

  • Add the 2 tablespoons olive oil to a large skillet and heat over medium-high. Add the 2 pounds bone-in beef short ribs to the pan and sear on all sides for 1-2 minutes until a nice crust has formed. Remove from the pan and place the short ribs in the greased pot of a 7-quart slow cooker.
  • Add the 1 ½ cups diced onion, and 1 cup diced carrots, to the pan and cook in the remaining oil for 2-3 minutes until the onions are translucent. Add the 3 tablespoons minced garlic, and cook for an additional minute before transferring to the slow cooker.
  • Cook the 1 pound Italian sausage, in the skillet until no pink remains. Drain off any fat before adding to the slow cooker.
  • Add the 1 (28-ounce) can whole San Marzano tomatoes, 1 (28-ounce) can crushed San Marzano tomatoes,1 (6-ounce) can tomato paste, ½ cup dry red wine, 1 ½ tablespoons dried basil, 1 tablespoon dried oregano, 2 teaspoons dried thyme, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper to the slow cooker and stir until everything is well combined. It’s alright if the short ribs fall apart as you mix everything.
  • Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Shred the short ribs with two forks and discard the bones before serving.
  • Serve over al dente pasta with pecorino romano cheese on top.

Nutrition

Calories: 381kcal | Carbohydrates: 18g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 74mg | Sodium: 971mg | Potassium: 1016mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2683IU | Vitamin C: 23mg | Calcium: 111mg | Iron: 5mg