We have pasta a good few nights a week, one of those nights being spaghetti. When you make your own sauce from scratch, especially, when that sauce is made from tomatoes from your own garden….? For-gedda-bout-it! This recipe is perfect. We like to plant an obscene amount of tomato plants; romas, heirlooms, beefsteaks, you name it. Anyone who has had a garden fresh tomato from someone’s backyard, knows that there is no comparison from the ones we pickup at the grocery store. I highly recommend using your own tomatoes for this recipe, but if you don’t have your own canned, then you can actually buy a high quality canned tomato from the store, like San Marzono plum tomatoes (very sweet, very good Italian tomatoes). The quality of the tomato sauce that you get by using either of these tomatoes, is honestly, next level. I also want to take a second to talk about the sugar; if you like a sweeter sauce (I do) add more sugar to this recipe. I end up using about 3 to 4 tablespoons, but start on the low side since you can always add more. Tell your family to grab a seat, because tonight is spaghetti night!Print
Sweet, full of herbs and red wine; a delicious and perfect spaghetti sauce recipe.
- 1 lb ground beef, turkey, pork, or mixture
- 2 tbsp extra virgin olive oil
- 1/2 medium sweet onion (minced)
- 8 cloves garlic (minced)
- 2/3 cup red wine (Merlot, Cabernet Sauvignon, or Syrah)
- 32 oz home canned, or good quality canned tomatoes, such as San Marzano
- 1 handful fresh basil leaf (roughly chopped)
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried oregeno
- 1 tbsp sugar
- 2 tsp salt, more or less to taste
- pinch pepper, to taste
- Parmigiano-Reggiano chese rind (totally optional) (shred off cheese and set aside for garnish)
- In a large sauce pan, brown meat. Drain.
- Add olive oil, minced onion and garlic, and cook until soft and translucent. Add wine.
- In a food processor (or by hand), pulse and crush tomatoes until smooth. Add to pan.
- Add remaining ingredients. Simmer on medium heat for 30 minutes. Remove cheese rind, if you can find it (sometimes it dissolves fully) Serve over fresh spaghetti pasta. Garnish with basil and fresh grated Parmigiano-Reggiano.