When was speggetti sauce created?

The concept of a "spaghetti sauce" as a distinct culinary creation with a specific date of origin is not historically well-defined. Pasta dishes with various sauces have existed in Italian cuisine for centuries, but the specific formulation and naming of what is commonly known as "spaghetti sauce" today is not precisely documented.

Various pasta dishes with sauces made from tomatoes, herbs, olive oil, and other ingredients have been enjoyed in Italy for at least several centuries. However, the codification of a specific "spaghetti sauce" recipe or the origin of that particular combination of ingredients is not definitively linked to a specific date.

The tomato itself, which is a key ingredient in many spaghetti sauces, was introduced to Europe following the arrival of Spanish explorers in the Americas during the late 15th century. Before that, Italian pasta dishes would utilize other ingredients for sauces, such as cheese, herbs, olives, and vegetables.

Over time, as tomatoes became more widely available and integrated into Italian cuisine, regional variations of tomato-based pasta sauces developed in different parts of Italy. It was not until the widespread dissemination of Italian culinary traditions to other parts of the world, particularly with the surge of Italian immigration to the United States in the late 19th and early 20th centuries, that the idea of a standardized "spaghetti sauce" became more prominent.

Therefore, it is more accurate to regard spaghetti sauce as an evolving culinary concept within the context of broader Italian cooking rather than pinpoint its creation to a specific date.