Prep 15 mins
Cook 1 hr 30 mins
This is my quick and easy spaghetti sauce, which I only make on rare occasion... when I am in a bind. I much prefer my slow sauce, which takes most of the day to make, but I make a giant batch once or twice a year and freeze it. This recipe good in a pinch!
- 1 (28 ounce) can whole tomatoes, chopped,with juice
- 2 (26 ounce) jarsprepared spaghetti sauce (I prefer Barilla marinara sauce, which is tasty and not too sweet.)
- 1 1⁄2 cups dry red wine or 1 1⁄2 cups white wine, divided
- 1 teaspoon dried oregano, lightly crushed
- 2 teaspoons italian seasoning, lightly crushed
- 1 tablespoon sugar
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon fresh ground black pepper
- 1 large onion, finely chopped
- 2 -4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil, divided
- 1 red sweet bell peppers or 1 green bell pepper, seeded and chopped
- 1 1⁄2 lbs lean ground beef
- fresh ground black pepper
- garlic granules, for final seasoning
- 1⁄2 teaspoon msg (optional)
- 1 1⁄2 lbs italian sweet sausage, more if desired
- 1 lb uncooked spaghetti, cooked in boiling salted water until al dente as accompaniment
- 1⁄2 cup freshly grated parmesan cheese, plus additional for passing on the side (optional)
- Coarsely chop whole canned tomatoes.
- In a large saucepan, combine tomatoes with their liquid, spaghetti sauce, wine, oregano, Italian seasoning, sugar, red and black pepper.
- Bring to a boil over medium heat, reduce heat to low, and simmer, stirring regularly to prevent scorching.
- Heat 2 Tbsp olive oil in a large skillet.
- Add onion and garlic, and saute over medium-high heat until onion is soft.
- Add bell pepper, and continue cooking until onion is slightly browned, stirring regularly.
- Add to tomato mixture.
- In same skillet, crumble ground beef into remaining olive oil.
- Season to taste with salt, pepper, granulated garlic, and optional MSG.
- Brown over medium-high heat, breaking up pieces as meat cooks.
- Drain thoroughly, and add meat to tomato mixture.
- Slice sausage into 1/4" thick disks.
- Fry over medium-high heat until well browned.
- Drain thoroughly, and add to tomato mixture.
- Drain all excess grease from skillet, taking care to retain browned bits in pan.
- Return pan to heat and deglaze with 1/2 cup wine, and add to tomato mixture.
- Simmer sauce, uncovered, for 15 minutes, stirring regularly.
- Stir in optional 1/2 cup of Parmesan cheese, taste, and adjust seasoning if necessary, and simmer until total cooking time is about 45-60 minutes.
- Serve over freshly cooked pasta.
- Pass Parmesan cheese on the side.
- Freeze the excess sauce in 1 quart Ziploc bags for later use; each quart, with pasta, will serve 3 people generously or 4 people normally when served with French bread and a salad.