Rich and Saucy Italian Spaghetti Sauce
69Saucy
Italian Spaghetti Sauce was one of the first authentic Italian recipes that I learned to cook. I had moved to a large city in Texas and, much to my surprise, at that time, they didn't have a lot to choose from in the way of Italian Restaurants. The good ones had a 6 month waiting list. I love Italian food and I couldn't wait that long, so I took matters into my own hands and learned the fascinating art of Italian cooking.
This makes a thick, rich, robust sauce. It may look a little complicated, but it is well worth the effort.
2 Tbsp. Extra Virgin Olive Oil
1 Large Onion, Chopped
3 Cloves Garlic, Chopped
29 Ounces Tomato Sauce
28 Ounces Crushed Tomatoes
6 Ounces Tomato Paste
6 Ounces Burgundy Wine
1/2 tsp. Fennel Seeds
2 Bay Leafs
1 Tbs. Crushed Red Pepper Flakes
1 tsp. Beef Bouillon
1 tsp. Sea Salt
1 Tbs. Oregano
1/2 Tbs. Thyme
1 Tbs. Basil
2 Lbs. Ground Chuck
1 Lb. Ground Veal
1/2 Lb. Ground Pork
1. Heat Extra Virgin Olive Oil to medium heat in a large stockpot. Sauté onions. Reduce heat and sauté garlic
2. Add tomato sauce, crushed tomatoes, tomato paste, wine, fennel, bay leaves, crushed red pepper flakes, salt and beef bouillon to stockpot. Stir to combine ingredients.
3.Combine oregano, thyme and basil in a cup and use the back of a spoon to press the mixture to release their oils and aroma. Add to the stockpot. Stir to combine with the other ingredients.
4. In a seperate pan, sauté the ground chuck, veal and pork. Drain well and add to the stockpot.
5. Bring the temperature up until the sauce is just below a boil, then reduce heat to a slow simmer. Cook for 1 to 1 1/2 hours.
Servings: 8
Nutrition Facts Serving size: 1 serving
Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving: Calories 322.10 Calories From Fat: (33%) 104.70 % Daily Value Total Fat Saturated Fat: 4.19g 21% Cholesterol: 84.18mg 28% Sodium-Potassium: 1297.48mg 37% Carbohydrates: 22.09g 7% Dietary Fiber-Sugar 7.66g Sugar Alcohols: 0.00g Net Carbohydrates: 16.85g Protein: 31.21g 62% MyPoints: 6.6
Cooking Tips If you like a sweet sauce, add sugar, 1 teaspoon at a time, after the first 10 minutes of cooking and adjust to your taste.
Serve over Spaghetti with lots of fresh grated Parmesan Cheese and fresh ground pepper.
This freezes beautifully.
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Comments
Me too, jstankevicz. I like a little 'bite', so sometimes I leave the sugar out.
Sounds really good!! When do we eat? The picture makes me hungry. :-)
i stumbled across this page. this recipe sounded awesome, and it looked very simple. Long story short, I made it, everyone loved it, and i couldn't think of one thing i would alter. I tip my hat to you Katherine Baldwin!
-Rick
I am so glad you enjoyed the recipe. It really is simple to make. Thanks, Katherine
I altered your recipe a bit. Instead of Veal I added venison. Since I live in the north venison is a staple in my diet. Tastes great!
Thank you.
You're welcome, Mark
The great thing about recipes is the ability to make them suit your own tastes. We use a lot of venison too and it's almost hunting season here in the South.
Love!! I tried this and it was awesome (even though i went overboard with the salt - oops). I also decreased some of the spices (thyme and fennel seeds) because it has much strength in flavours and my palate is a bit oversensitive >_<. It's amazing how a few changes can enhance a dish. I definitely recommend this to everyone. This dish was much better cold the next day too. So so yummy. Going to be living on spags for the next month now. Thx Katharine!!
Glad you enjoyed the recipe, Essie. We like our food very spicy at our house. If you have a lot left over, try mixing the sauce with cooked ziti, top it with a layer of mozzerella cheese and bake at 325 degrees for 30 minutes for baked ziti. A salad and garlic bread - there you have another meal variation. Cooking can be fun, just use your imagination!
Thanks,
Katherine
All the right ingredients...congrats on a fine recipe. Mamma grabs fresh tomatoes from the garden in the morning and allows the sauce to cook on low on the stove all day. Memories!
Thanks, Mamma
One of the great things about cooking is the memories that it brings to life. Family recipes should be cherished, nurtured and passed on.
Katherine
I own a restaurant in Colorado and I'm always looking for new recipes. I will try your recipe. My mom's side of the family is Italian (Molinaro). Each one of my aunts had their own sauce recipe (in the Sopranos Cook Book it's called Sunday Gravy) and all you had to do was taste the sauce and you knew immediately which aunt it belonged to.
Hi Steven, sorry for the delay in approving, but I have been away for a week. I hope you enjoy the recipe. It's one of my favorites. I hope your restaurant is doing well.
Let me know if you like the recipe.
Katherine
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jstankevicz says:
2 years ago
Sounds hearty! When I'm cooking with tomato sauce, I'll add a very little sugar too counter any stronge acid taste I get ( and don't like), but not to the point of getting sugar sweetness.