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Spaghetti and meatballs served with a thick Italian meat sauce

Homemade Italian Spaghetti Sauce

Spaghetti is one of the most popular dishes in America and probably all over the world. The pasta itself can easily be accompanied by pretty much any topping of your choice. However, nothing will ever compare to a Homemade Italian Spaghetti Sauce.

Types of Pasta Sauce

To fully understand this recipe, let’s break down my favorite types of sauce.

Arrabiatta

First, I personally love a really great Arrabiatta sauce. In case you have never had or heard of it, allow me to explain. It’s tomato based much like a traditional Marinara. However, it’s important to note that Arrabiatta in Italian means angry. So lets piss off some stomachs by adding a generous amount crushed red pepper. Nothin’ like a spicy Italian in your life am I right or am I right?

Marinara

Second, a classic Marinara. Marinara gets its name from Italian Sailors in the 16th Century that were a part of the sea trade. Needing an easy to prepare meal they used readily available ingredients. Such as tomatoes, garlic, oil, and other herbs, this classic was born. I prefer Marinara to be sweet but didn’t use fresh tomatoes which I think lend a sweater flavor than canned. Therefore, you will see sugar in this recipe and it’s essential for the blend of sauces in this recipe.

Bolognese

Lastly, Bolognese! If there is one ingredient I try to never leave out of a recipe, its MEAT, and here it is! Bolognese sauce originates from Bologna, Italy. Now, while the traditional sauce typically uses braised meat this is the americanized version using ground beef. But thats where the differences stop. It’s a must to sweat and sauté the vegetables and end with a decent simmer of all ingredients combined.

My Homemade Italian Spaghetti Sauce

So now that I’ve explained the idea behind the sauce you’ll certainly taste the complexity with every bite.

The texture is sure to stand out right away. It’s a thick sauce that sticks to the noodles quite nicely. Between the meat and mushrooms you have a hearty sauce thats sure to delight any Bolognese fanatic.

Similar to that of a fine wine blend, this sauce has deep flavors with a beginning, middle, and end. The first being the flavor of sweet tomatoes. Then you get the Italian herbs with sautéed onion and garlic. Lastly the spice hits just in time.

All of this deliciousness served atop spaghetti noodles cooked al dente and paired with Homemade Italian Meatballs cannot be beat.

The only thing left…buttery Rosemary or Italian bread to soak up whatever didn’t stick to the noodles.

Let’s Get to Cookin’

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First things first, preheat a cast iron pot or dutch oven over medium heat.

Next, heat the olive oil in the pot until shimmering. Once your oil is heated add the mushrooms, onions, and garlic stirring to cover in the olive oil. Sprinkle the veggies with a bit of salt and sweat down sautéing until the mushrooms have browned and onions are translucent.

Now, add the lean ground beef cooking until browned. It’s important to use lean ground beef because this will not be drained. The leaner the better.

From there, add the tomato paste and stir very well to be sure everything is covered by the paste.

Stop drinking and add the wine; cook until reduced by half.

(Resume Drinking)

Then, add tomato puree, tomato sauce, water, fresh basil, dried parsley, dark brown sugar, and red pepper flakes. Stir this all together to combine then add salt and pepper to taste.

Cover the pot, reduce heat to low, and simmer for two hours or until ready to serve.

ENJOY!

Homemade Italian Spaghetti Sauce

5 from 3 votes
Recipe by Chicken Fried Kitchen Course: DinnerCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

2

hours 

30

minutes
Calories

300

kcal
Total time

2

hours 

40

minutes

This Homemade Italian Spaghetti sauce is super easy, meaty, and chunky from the whole mushrooms. The perfect consistency ensures the sauce sticks to the noodles and the flavor has just the right sweetness.

Ingredients

  • 1 lb 1 Lean Ground Beef

  • 1/4 Cup 1/4 Olive Oil

  • 5 5 Whole Fresh Garlic Cloves

  • 1/2 1/2 Medium Yellow Onion Chopped

  • 8 8 Whole White Mushrooms Sliced

  • 6 Oz 6 Tomato Paste

  • 1/2 Cup 1/2 Dry Red wine

  • 28 Oz 28 Tomato Puree

  • 8 Oz 8 Tomato Sauce

  • 1 Cup 1 Water

  • 6 6 Fresh Basil Leaves Chopped

  • 2-1/2 Tsp 2-1/2 Dried Parsley

  • 2 Tsp 2 Dark Brown Sugar

  • 1 Tsp 1 Salt

  • 1 Tsp 1 Black Pepper

  • 2 Tsp 2 Crushed Red Pepper Flakes

Directions

  • Preheat heavy cast iron pot over medium heat.
  • Pour in olive oil to bring up to temp then add the Mushrooms, Onions, and Garlic, stirring to cover in olive oil.
  • Sprinkle with Salt and begin to sweat the vegetables down until onions become translucent, mushrooms are browning, and garlic is fragrant.
  • Add in the ground beef and cook stirring occasionally to break up the meat, until fully browned.
  • Add Tomato Paste and stir to combine with the meat and veggies.
  • Pour in the Dry red wine, stir to combine, and cook until reduced by about half.
  • Add Tomato Puree, Tomato Sauce, Water, and Fresh Basil. Stir.
  • Stir in Dried Parsley and Dark Brown Sugar.
  • Salt and Pepper to taste.
  • Reduce heat to low and simmer for 2 hours or until ready to serve.

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In Conclusion

If you wanna get fancy and skip the pre-jarred pasta sauce isle of your grocery store, this is a must. This is very versatile. Like I mentioned before its perfect with Homemade meatballs. Perfect for a Sunday family feast or paired with a good bottle of red wine for guests.

Either way I hope you love it, appreciate you reading, and look forward to seeing all of your comments and feedback!

3 Comments

  1. This recipe looks similar to mine but the process different & I don’t add wine so I look forward to trying it! Looks yummy!

    • It’s so flavorful and the consistency is perfect. The sauce sticks nicely to the noodles. My whole family loves it…even the younger pickier eaters!

    • The wine really adds an extra element that kicks it up a bunch! Of course the alcohol cooks out and you don’t use much so you’ll need to drink the rest with the dish itself…but I didn’t find that to be a problem!

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