Go Back
+ servings
spaghetti with meat sauce, basil ribbons, Parmesan cheese and a fork in a white bowl on white stone counter top
Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Cook Time30 mins
Course: dinner
Cuisine: Italian
Keyword: easy, sauce, tomato
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
  • 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