1/1 Photo of Spaghetti Sauce Italiano
3 hrs 15 mins
This is the "real thing" and not a 10 minute sauce. The recipe has been in the family for generations and never fails to please. The longer you cook it, the better it tastes, but don't forget to refrigerate overnight and reheat the next day. Recipe can be doubled by doubling all ingredients.
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Units: US | Metric
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 large onion, chopped
- 1 green pepper, chopped
- 4 -5 cloves garlic, chopped
- 1 (14 1/2 ounce) can chopped tomatoes
- 1 (6 ounce) can tomato paste
- 8 ounces sliced mushrooms
- 1/2 teaspoon sugar
- 6 ounces inexpensive red wine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- salt and black pepper
- 1In a large pot, add red pepper flakes in olive oil, stir 1 minute.
- 2Sauté onion and green pepper in olive oil at medium heat.
- 3Add garlic and sauté 2 minutes.
- 4Add canned tomatoes, tomato paste, mushrooms, sugar, and red wine.
- 5Stir in spices, cover, and simmer, stirring every 15 minutes.
- 6After 2 hours, add more wine if sauce is too thick and re-season.
- 7Sauce should cook on low heat for at least 3 hours.
- 8Remove from heat, cool, and refrigerate overnight.
- 9The next day, heat sauce over low-medium heat.
- 10Add 1 lb of your favorite meatballs or sausages.
- 11If adding 1 lb of meatballs and sausages, double sauce recipe.
- 12Serve with your favorite pasta, grated cheese, red wine, and crusty bread.
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Nutritional Facts for Spaghetti Sauce Italiano
Serving Size: 1 (328 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 196.5
- Calories from Fat 68
- Total Fat 7.5 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 351.3 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 5.4 g
- Sugars 12.0 g
- Protein 5.5 g