I grew up eating canned spaghetti and Alfredo sauce, but as I got older, I realized that the more control I had over the ingredients, the better the sauce turned out. In these recipes, I’ll be sharing my take on both Red Sauce and White Sauce. The red sauce recipe actually comes from my honey, who introduced me to using Hunt’s Tomato Paste and Hunt’s Sauce as the base for a delicious homemade spaghetti sauce. The white sauce, on the other hand, is the result of my own experimenting with different cheeses to get the perfect flavor and texture.
Sauces are a process, and using fresh ingredients along with freshly shredded cheeses makes all the difference. Here are some of my go-to sauce combinations:
- Spaghetti Sauce: A rich red sauce with ground beef or turkey, garlic, sautéed onions, and bell peppers. I like to add spinach, mushrooms, and tomatoes to this sometimes.
- Alfredo Sauce: A creamy, cheesy white sauce, perfect with chicken, shrimp, or steak.
- Chicken Bacon Ranch Sauce: A flavorful white sauce made with chicken, bacon, and a hint of ranch dressing.
- Macaroni & Cheese Sauce: A smooth and creamy yellow or white cheese sauce made with multiple cheeses – perfect for baking or drizzling over elbow noodles. Try our 6-Cheese Macaroni recipe!
- Pizza Sauce: Skip the bell peppers and onions and instead season your tomato sauce and paste mixture with oregano, Italian seasoning, garlic powder, onion powder, fresh garlic, salt, and pepper for a simple yet flavorful pizza sauce. You can add sugar to cut the bite of the sauce.
All of these sauces are delicious, and the best part is that you can customize them to your taste! This recipe will focus on creating the base for either a Red Sauce or White Sauce. As with sauces, seasonings are entirely up to you—I like to keep it simple with garlic in both and onions in any red sauce I make.
If you try this recipe, be sure to comment below or tag us on social media—I’d love to see your creations!!
Recipes
Both recipes make large pot of sauce
Red Sauce
- 1 (15 oz) can Hunt’s Tomato Sauce*
- 1 (6 oz) can Hunt’s Tomato Paste (Basil, Garlic, and Oregano)*
- 2 cloves garlic, minced
- 1 onion, minced
- 1 bell pepper, minced
- 1 lb ground beef*
- Salt, to taste
- Pepper, to taste
Equipment
Instructions
- Sauté the Onions, Bell Pepper, and Garlic: Sauté your minced onions and bell peppers in the pan over medium heat until translucent. Then add your garlic and sauté until you smell the garlic.
- Add the Meat: If you’re using meat (I’m using ground beef) now’s the time to add it. Cook it until browned.
- Add Tomato Paste and Sauce: Mix in the entire can of tomato paste and then add the entire can of tomato sauce.
- Taste and Season: Taste your sauce and adjust the seasoning. Add salt, pepper, or more seasonings as needed. The sautéed onions , bell peppers, and garlic will enhance the flavor, but this is the time to fine-tune it.
- Adjust Heat: Bring the sauce down to a simmer and let it simmer for 30 minutes.
- Final Use & Storage: After 30 minutes, your red sauce is ready! Serve it with your favorite pasta! If you have leftovers, allow the sauce to cool and store it in a wide-mouth mason jar or freezer bag for future use. It will keep in the fridge for 3-5 days in an airtight container or mason jar.
Note: Feel free to use any meat or vegetables in this recipe, or keep it simple with a plain Red Sauce! It works great as a base for pizza on flatbread, as a topping for chicken parmesan, and so much more. You don’t have to use the Hunt’s brand of tomato sauce and paste- just be sure to taste your sauce as you go and adjust the seasoning to your liking!
White Sauce
- 1 (8 oz) block Parmesan cheese, shredded
- 1 (8 oz) block Mozzerella cheese, shredded
- 1 (8 oz) block cream cheese, cubed
- 1 (10 oz) block white cheddar cheese, shredded
- 1/4 cup ricotta cheese
- 2 cloves garlic, minced
- 1/8 cup flour
- 3 tablespoons butter
- 3 cups heavy cream*
Equipment
- Large nonstick pan or pot
- Wooden or Silicone spoon (to avoid scratching your non-stick cookware)
- Silicone whisk (to avoid scratching your non-stick cookware)
Instructions
- Sauté the Garlic: In a pan over medium heat, sauté the minced garlic until fragrant, then set it aside.
- Make the Roux: In a large pan over medium-low heat, melt the butter, then sprinkle in the flour. Whisk continuously until a thick paste forms.
- Add the Heavy Cream: Gradually mix in 1.5 cups of heavy cream, adding 1/2 cup at a time, whisking until smooth.
- Incorporate the Cheeses: Add half of the shredded cheeses, the cubed cream cheese, and the ricotta. Stir until everything is melted and well combined.
- Adjust Consistency: If the sauce is too thick, gradually add more heavy cream until it reaches your desired consistency.
- Add the Sautéed Garlic: Stir the garlic back into the sauce for extra flavor.
- Taste & Season: Taste your sauce and adjust the seasoning with salt, pepper, or any additional spices as needed.
- Simmer: Reduce the heat and let the sauce simmer for 15 minutes, allowing the garlic to fully infuse into the cheese sauce.
- Final Use & Storage: Once ready, serve the sauce with your favorite pasta! If you have leftovers, allow the sauce to cool before storing it in a wide-mouth mason jar or freezer bag. It will stay fresh in the fridge for 3-5 days in an airtight container.
Note: You can swap out cheeses to suit your taste – try gouda, mozzarella, or even a smoked cheese for a unique twist!
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