Traditional Spaghetti Sauce
Spaghetti Sauce was probably the first dish I learned to make. My mom wrote the recipe on a card many, many years ago. We think the original recipe came from a cousin, but in the last 30+ years I have definitely made it my own. It’s quick and easy to make but the longer it simmers, the deeper the flavors in sauce turn out. This is the first time I’ve captured my actual version of Traditional Spaghetti Sauce.
There are many variations that can be used when making this sauce. Sometimes it comes down to what’s on hand in the fridge and in the pantry. The bell pepper (any color will work) is optional but the chopped onion is a must.
Start by simmering the onion in olive oil. Then add the bell pepper, if using.
Add the ground Italian Sausage. In my earlier years, I used ground beef which is fine as well. We just like the flavor the Italian Sausage gives the sauce.
Do you know I once traded a batch of my spaghetti sauce for an elliptical? True story. That’s how much friends and family have enjoyed my sauce over the years.
Mix n Chop
My cousin had a Pampered Chef party recently. I bought this cool new tool, that makes breaking up ground meats so easy!
Be sure to break up the sausage into fine pieces, incorporating into the veggies.
We like to add the garlic in this step, to avoid burning it.
Once the meat is browned spoon in the tomato paste. Be sure the paste fully coats the meat and onion.
Next, add the tomatoes. If they are not already chopped, chop into small pieces either before or after adding to the pot.
Next, add the tomato sauce. I have tried many different tomato sauces over the years, and usually find what’s on sale. I have, more recently tried the Organics brand and like the texture and flavor of their products.
Herbs and Spices Make the Difference
My blend is heavy on the oregano and light on the pepper. Add the initial herbs and give it a taste. After simmering for a while, taste again and adjust as desired.
The secret ingredient is to add just a bit of sugar. That’s right, sugar, as it cuts on some of the acidity of the tomatoes.
The Final Addition
Add a bit of wine in the end. As most everyone knows, the alcohol is cooked out during the long simmer. It just adds the right amount of good flavor to finish off the sauce. It can be omitted but I don’t recommend it!
While I make the sauce, hubby makes the meatballs. They are so good and a great addition to this dish. Recipe for the meatballs coming as soon as I get him to write it down! A great dish of comfort food for anytime of the year. This sauce freezes well too for yumminess later.
Traditional Spaghetti Sauce
Ingredients
- 1/4 cup olive oil
- 1 small yellow onion, finely diced
- 1 small green bell pepper, finely diced
- 2 cloves garlic, minced
- 1 lb ground Italian sausage
- 1 small can tomato paste
- 1 28 oz can Italian style tomatoes
- 1 14.5 oz can and 1 8 oz can tomato sauce
- 1/4 cup Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Thyme
- 1 tablespoon Dried Parsley
- 2 bay leaves
- 1 teaspoon Salt
- 1 teaspoon Freshly ground Pepper
- 1/2 teaspoon Sugar
- 1/2 dry cup red wine
Instructions
- In a large saucepan or Dutch oven heat the oil until shimmering. Add the onion and bell pepper. Saute until slightly soft.
- Add the ground Italian sausage. Break up into small pieces using a spoon. Cook until the sausage is no longer pink and fully incorporated into the vegetables.
- Add the garlic and stir.
- Add the tomato paste stirring until it completely coats the vegetables.
- Add the canned tomatoes with their juices. If they are whole, dice before adding or cut up while in the sauce.
- Add the tomato sauce.
- Add the herbs, bay leaf, oregano, thyme, parsley, basil, salt and pepper. Still well.
- Add the sugar. Stir, then cover and simmer on low for about 20 minutes. Be careful not to burn!
- Add the wine. Simmer for at least another 20 minute or up to 2 hours, stirring frequently.
- Serve over your favorite pasta, spaghetti squash or with french bread. Enjoy!
