We have used this sauce for countless recipes. You just can’t go wrong, no matter what you serve it on. Whether it be over pasta, spaghetti squash, or just dipping some good home-made bread into it, it’s a no~ fail easy sauce to make. It freezes well (it makes a TON) and it’s just an all around great sauce to have on hand.
I will confess…I have been known to eat it warmed up, fork in hand, no pasta or bread, when my boys are all gone and I am home alone for dinner. It’s that good. I say it can be a “sauce” or “meal”…depending on your mood. Usually I will make it with turkey burger, but for certain meals, like Mom’s Lasagna, ground beef and Italian sausage are an absolute must!
So, my boys are gone…I think I will go grab that fork and have myself a nice little serving of sauce, pour a glass of wine, turn on some Big Bang Theory re~runs and have a yummy dinner…no pasta required because I say so.
Sláinte!
Spaghetti Sauce
Print Recipe
A great, easy~to~make sauce that's quick and and tastes delicious!
2/3 cupwhite wine(Chardonnay or Pino Grigio works well)
42ozdiced tomatoes
24ozpasta sauce
1/2tsporegano
1/2tspthyme(we like French)
1Tbspwhite sugar
1tspcrushed red pepper
1Tbspparsley flakes
1/2tsponion powder
1/2tsp basil(french)
Servings: Quarts
Instructions
Brown ground beef and sausage until no longer pink. Drain and set aside. Do not rinse out pan.
In pan, add 1tablespoon olive oil, then add onion and garlic. Sauté for about 5 minutes, until onion is translucent. Then add wine (turn heat off while doing this) and simmer an additional 5-6 minutes.
To pan, add tomatoes and jar of pasta sauce. Use immersion blender** to purée (be careful~tomatoes like to splatter).
Add meat, bay leaves and remaining spices. Simmer for 15 minutes to thicken up a bit.
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