Linda's Spaghetti Sauce
This is a thick, meaty spaghetti sauce that my Mother taught me to make as a teenager, and has received raves in three states. I try to use low salt tomato sauce whenever possible. I don't normally add sugar but based on reviews I've added it in.
- Ready In:
- 2hrs 15mins
- 1 (28 ounce) can tomato sauce
- 1 (28 ounce) can tomato puree
- 2 (7 ounce) cans tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 4 garlic cloves, coarsely chopped
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄2 teaspoon fennel seed (optional)
- 1⁄2 cup dry red wine, good quality
- 1 1⁄2 lbs ground beef
- 1 onion, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 -2 teaspoon sugar (optional)
- In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
- Stir frequently; do not allow sauce to stick; lower heat if needed.
- While sauce is cooking, brown beef and onion; drain well.
- Add hamburger to the sauce at the end of the hour.
- Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
- Simmer for additional 1/2 hour.
- Serve over your favorite pasta with Parmesan cheese.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
This sauce had the perfect consistency that we love. I can't stand thin, runny spaghetti sauce. I didn't use the ground beef because I made recipe #124958 and used that instead. I added the meatballs after the sauce had cooked for 1 hour. I sauteed the onions in some basil infused olive oil before adding the tomato, spices and wine. I did have to increase the seasonings quite a bit for our taste and I added quite a bit of sugar and salt to cut the tartness of the tomatoes. Thank you for sharing. **Made for Culinary Quest - Suitcase Gourmets**
I enjoyed how thick this sauce was, but I was surprised how acidy it tasted, even after I added 1 Tablespoon of sugar. Possible solutions are to cook it an hour more, to add more salt, to carmelize the onion, even the garlic. I might try adding some roasted red bell pepper and report back on my results. I used fennel, because we love fennel. As is our custom, I used ground venison, but browned it with the onions in olive oil because there is so little fat in venison. Made for 2014 Culinary Quest.