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    Home » Beef » Spaghetti Sauce With Wine

    Spaghetti Sauce With Wine

    Published: Jul 9, 2020 · Modified: Jun 19, 2022 by Erin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Don't reach for store bought jarred sauce, when you can slow simmer spaghetti sauce with wine that tastes so rich and delicious over every shape of pasta. white bowl with spaghetti pasta, meat tomato sauce and torn fresh basil leaves next to a silver fork

    And, make silky ribbons of homemade pasta with this easy and delicious catch-all recipe for Homemade Pasta Dough. 

    spaghetti with meat sauce, basil ribbons, Parmesan cheese and a fork in a white bowl on white stone counter top

    Spaghetti Sauce with Wine

    Rich and hearty, with a subtle sweetness. Full of herbs, and red wine for depth, this is a delicious and perfect spaghetti with meat sauce recipe.
    5 from 1 vote
    Print Pin Rate
    Course: dinner
    Cuisine: Italian
    Keyword: easy, sauce, tomato
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 6 servings
    Calories: 230kcal
    Author: Erin
    Cost: $3

    Equipment

    • stove top
    • pot

    Ingredients

    • ½ lb ground beef turkey, pork, or mixture
    • 3 tablespoon olive oil extra virgin
    • ½ sweet onion minced
    • 6 cloves garlic minced
    • ⅔ cup red wine dry
    • 30 oz canned whole tomatoes, or diced unsweetened, home canned, or good quality canned tomatoes, (such as San Marzano)
    • 1 handful fresh basil leaf thinly sliced (chiffonade), plus more for topping
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon oregano leaf dried or fresh
    • 1 tablespoon sugar
    • 1 ½ teaspoon salt or to taste
    • ¼ teaspoon pepper or to taste
    • Parmigiano-Reggiano chese rind totally optional (shred off cheese and set aside for garnish)

    Instructions

    • In a large sauce pan, saute ground beef with onion and garlic until beef is browned, onion is translucent and garlic is fragrant.
    • Add wine and scrape up everything stuck on the pan.
    • Add tomatoes (do not drain-add juice also), basil, onion and garlic powders, oregano, sugar, salt and pepper and Parmesan rind. Simmer for 30 to 60 minutes on a medium-low simmer until thickened. As the tomatoes break down in the sauce, further break them up with a wooden spoon.
    • Serve with cooked spaghetti pasta; top with freshly grated Parmesan and fresh basil.

    Notes

    • Use home canned or other quality canned whole tomatoes. Pay attention to ingredient list-there should not be added salt, sugar or spices. (If home canned contains these, just adjust ingredients.)
    • Do not drain the tomatoes. Add the juice with the tomatoes to the pot. 
    • The tomatoes will break down and become sauce-like as they simmer. Break them up with a wooden spoon while cooking. 
    • Using red wine in this sauce is highly recommended. Opt for a dry red like a basic Merlot, Syrah or even Cabernet. Avoid sweet red wine for the sauce. 
    • Parmesan cheese rind adds more incredible flavor to the sauce. When using true Parmigiano reggiano, the rind will mostly remain intact while simmering; you'll want to fish it out before serving. If using a Parmesan cheese rind, it may likely dissolve, though not always so keep an eye out for it either way.

    Nutrition

    Serving: 1g | Calories: 230kcal | Carbohydrates: 12g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 814mg | Potassium: 453mg | Fiber: 2g | Sugar: 7g | Vitamin A: 166IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 3mg
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    I'm Erin, I enjoy creating rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

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