Spaghetti Sauce

Source

Personal recipe

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

Display units in Metric

Serves Change

¹⁄₂	lb	bulk Italian sausage (mild to hot depending on your preference – I’ve used Texas chorizo too)
¹⁄₂	lb	ground beef (leaner is better – otherwise you may need to drain some grease)
1	small	onion chopped
2-5		garlic rough chopped (the more the better as far as I’m concerned)
1	28 oz can	diced tomatoes
1	6 oz can	tomato paste
1	28 oz can	tomato sauce
1	cup	water (I usually do a half can of water in the tomato sauce can – to get the extra off the sides)
1	teaspoons	basil
1	teaspoon	dried parsley flakes
1	TB	brown sugar
¹⁄₂	teaspoon	salt
¹⁄₂	TB	crushed red pepper flakes
1	teaspoon	pepper fresh ground is best
¹⁄₄	cup	red wine a good drinking wine - none of that cooking wine junk
		angel hair spaghetti
		Parmesan cheese

In a large stockpot, brown the sausage and beef, breaking it up as you stir. When the meat is mostly browned through, add the chopped onions and continue to cook, stirring occasionally, until onions start to get translucent. (If you have a fattier meat, drain any extra grease.)

Add the garlic, diced tomatoes, tomato paste, tomato sauce and water. Then stir in the basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. If I want a bit of heat, I’ll add a 1/4 teaspoon of chili powder too.

Stir well and bring to a low simmer. Mix in the red wine. Continue to simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

Cook your pasta according to package directions.

Spoon sauce over drained pasta and sprinkle with Parmesan cheese. Serve with homemade garlic bread (recipe coming soon).

In a large stockpot, brown the sausage and beef, breaking it up as you stir. When the meat is mostly browned through, add the chopped onions and continue to cook, stirring occasionally, until onions start to get translucent. (If you have a fattier meat, drain any extra grease.)
Add the garlic, diced tomatoes, tomato paste, tomato sauce and water. Then stir in the basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. If I want a bit of heat, I’ll add a 1/4 teaspoon of chili powder too.
Stir well and bring to a low simmer. Mix in the red wine. Continue to simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook your pasta according to package directions.
Spoon sauce over drained pasta and sprinkle with Parmesan cheese. Serve with homemade garlic bread (recipe coming soon).

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.