Spaghetti Sauce with Wine

5 from 2 votes

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

Cook Time30

Course: dinner

Cuisine: Italian

Keyword: easy, sauce, tomato

Servings: servings

Calories: 230kcal

Author: Erin

Cost: $3

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)

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.

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.