My Family Spaghetti Sauce Recipe

Spaghetti sauce is one of those staple Italian family recipes that gets passed down from generation to generation.

There really is no need to ever buy this pre-made because it’s incredibly easy to make and far better than anything from the store. Homemade food from scratch just tastes so much better.

Ingredients for this recipe:

• 3 tablespoons olive oil
• 3 peeled and medium diced white onions
• 10 cloves of finely minced garlic
• 1 cup cabernet sauvignon
• 2 pounds loose mild Italian sausage
• 2 pounds ground sirloin
• 109 ounces san Marzano whole peeled tomatoes
• 3 tablespoons dry oregano
• ¼ cup dry basil
• 1 ½ cups each grated pecorino Romano and parmigiana Reggiano cheese
• 3 tablespoons balsamic vinegar
• ½ cup chopped Italian parsley
• sugar to taste
• sea salt and pepper to taste
• optional ½ cup tomato paste

Servings 40

Prep Time: 15 minutes

Cook Time: 70 minutes

Procedures:

1. Add some olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, about 30 minutes.
2. Add in the garlic and cook for 3-4 minutes.
3. Deglaze with red wine and cook until the amount of liquid is reduced by one half, about 5-7 minutes.
4. Place in the sausage and ground sirloin and cook over medium heat until it is cooked throughout, there should be no pink, while stirring often to break up any large chunks.
5. While the meat is cooking crush the whole peeled tomatoes with your hands to bite size pieces.
6. Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
7. Finish by stirring in the cheeses, parsley, balsamic vinegar and adjusting the seasonings with salt and pepper as well as sugar, if it needs it.
8. Lastly, thicken it by stirring in tomato paste until it is to your desired thickness. This is optional.
9. Toss with cooked spaghetti and serve.

CHEF NOTES:

• To Reheat It: Add your desired amount to a medium size pot and cook over low heat until hot. You can also reheat in a microwave safe bowl until hot.
• To Store It: To store the spaghetti sauce cool it in an ice bath in your sink or transfer to a refrigerator and cool it uncovered until it is cold, about 3-4 hours. Cover it and keep it in there for up to 5 days.

• To Freeze It: This will also freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.

• Make Ahead: You can make this up to 2 days ahead of serving it. Keep it in the refrigerator until 1 hour before serving it and reheat it until hot in a pot.

• This Recipe makes a lot so please hover your mouse over the servings amount and scale up or down to fit your desired amount needs.

[maryjones]

You are so right about the carmelization of the onions. What a difference they make in any recipe.

[passiveagressive]

That recipe card that portions your food according to the amount you want is so cool.

[diosadiaz]

I appreciate that you give your subscribers the tool to adjust serving amounts
It tells me that you care about us, thank you! Yes and your recipes are delicious 😋 as well

[kellygilbert-rios]

Oh my word. No one out there does the scale for the foodies that follow!! You are truly appreciated.

[oliviaayala]

Today about an hour ago I got lucky. I found you! I've been watching your videos for the last hour and I need to stop so I can try one of your recipes. They are all sooo great! Today I'll start with the chilaguiles for breakfast then the salmon for lunch and the scallops for dinner. I like the spaghetti with meat sauce but I have stopped eating red meats. Muchas gracias and blessings!

[heesunnie]

I probably made this 20 times by now. It's the best homemade pasta sauce I've tried by far!!!

[jayfromtexas]

Nothing in life is more satisfying than a huge plate of Spaghetti! Guaranteed to over indulge, every time. Yours looks fantastic.

[Rubykitnh]

I love the way you do every classic traditional cooking. Thanks for the great recipes of all times .

[devinthomas]

Making this right now with ground venison from my son's first deer harvest. Making your meatball recipe with the same venison. Looks amazing so far.
Thank you for sharing.
I'm sure it's another winner.

[lenaamin]

Awesome! I always use balsamic vinegar to my sauce as well! That’s how my grandfather made it (he was French, Sicilian and Greek 😊)….tastes amazing!

[marinabarela]

I made this tonight and it was absolutely awesome, I didn’t change the recipe a bit. Yes I used as much meat as the recipe called for because I am planning on visiting a family member with four children and we’re going to have a wonderful spaghetti dinner with this meat sauce, thank you so much for this wonderful recipe.

[dorianphilotheates]

Spectacular channel — just subscribed. Greetings from Delphi, Greece!

[AngelaRussom]

Can't wait to try this.. my grandfather was Italian, but died when I was young. I have fond memories of me helping him cook... I have tried to remember his recipes, but he never wrote them down lol. My sauces are always different, always changing, he never measured anything when he made the sauce, I never do either. I helped make the noodles once.. me standing on the step stool while he stood behind me both of us working the dough together. Maybe this will be the one that will taste like his or come really close or maybe it's better. Thanks for this, I can't wait to try 😁

[Natalies]

Chef, thanks so much for sharing this technique with us. I've made sauce for decades with precisely the same ingredients, but the onion and wine lead has elevated my sauce quite a bit - so delicious!

[SkiBroTheHeBro]

I made this once and back again…Perfect sauce recipe…can’t get any better ….making it again today …Thank you good job

[jenjoy]

This is a great recipe and similar to what my mom made. Yes to caramelized onions. We also added in some pork neck bones for flavor and a natural sweetener.

[rachelmitchell]

I always add egg, seasoned breadcrumbs, seasoning, basil, onions and beef ( and Italian sausage optional) cook it in chunks and it’s delicious

[dianevitale]

Will try, for sure. A pinch of baking soda will caramelize the onions beautifully. My mother was born in 1904. Her Italian cooking was divine like no other. Unfortunately, I did not cook with her growing up. Vague memories. Seemed to me, one important ingredient for flavor was pork in the sauce, which I often saw pork chops fried than bone removed instead of sausage at the beginning. Thank you for your video!

[pamelaramos]

I made this, and it was got rave f review. I must say I have tried many of your recipes and never disappointed. I love how you teach….Have you ever thought about a online cooking school for home cooks? The techniques you give is taking my cooking to the next level. Thank you

[Natashaskitchen]

this recipe looks mouthwatering 😋. Great job on the video as always 👍🏻