Spaghetti sauce is a classic of Italian cuisine that has transcended borders and has been adapted in many Latin American countries. This sauce, known in various countries as "red sauce," "tomato sauce," or simply "pasta sauce," has its origins in Mediterranean cuisine, where the tomato began to be used as a fundamental ingredient after its arrival from the Americas in the 16th century.
In Latin American countries such as Mexico, Argentina, and Chile, spaghetti sauce is prepared with variations depending on available ingredients and local culinary traditions. In some places, fresh tomatoes, aromatic herbs, or even special ingredients like sun-dried tomatoes are used, which add a depth of flavor and a different texture, enriching the culinary experience.
