My spaghetti sauce has been a fan favorite of friends and family for years. Kids even love it, although it is secretly packed full of nutrients. This is my go-to meal for gatherings, take-a-meal, or special family nights.
I created this recipe several decades ago. I have tweaked and fine-tuned it to become the best spaghetti sauce ever. Our family is almost 100% organic, so when sourcing ingredients I try to shop local and purchase clean.
I have also moved away from traditional pasta noodles. I either make my own spiralized zucchini noodles or in a pinch I will use a plant based pasta like chickpea spaghetti or lentil spaghetti. Pro tip: when using plant based pasta, use almost twice the amount of boiling water as the pasta plumps up more than normal. Also, I usually have to cook it a few more minutes than directed for my taste.
This makes a lot, but freezes beautifully.
- 2 tablespoons olive oil
- 1 white onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 cups of diced mushrooms (I usually have a mix of dried mushrooms that I hydrate in red wine and then chop)
- 3 bay leaves
- 1 teaspoon each basil, oregano, rosemary, parsley, thyme
- 1 lb ground beef
- 1 lb ground mild pork sausage
- 1/2 cup of Worcestershire sauce
- 2 cups dry red wine
- 1/2 can tomato paste
- 1/2 cup sun-dried tomatoes, finely chopped
- 1 can tomato sauce
- 2 large cans of fire-roasted diced tomatoes
- 3 fresh tomatoes, diced
- 3 jars of pasta sauce
How to Make
- In your largest stock pot (large enough to hold all the ingredients listed above), heat the oil and sauté the onions till almost clear and soft.
- Add garlic, mushrooms, bay leaves and all of the herbs. Cook until onions are translucent and thoroughly cooked.
- Add ground beef and pork. Cook until about 3/4 of the way done. Trying to break down the meat into really small pieces. Then add Worcestershire and red wine and sauté until the meat is browned..
- Stir in tomato paste and blend well into the mixture. Add sun-dried tomatoes, tomato sauce, fire-roasted tomatoes and fresh tomatoes. Mix well.
- Add as many jars of pasta sauce – depending on the consistency that you prefer.
- Salt and pepper to taste. Simmer on low for at least an hour, the longer the better.
It is my most requested recipe, so I thought I would share it with the world. Serve with your favorite pasta and freshly grated Parmigiano Reggiano. Enjoy with a luscious full-bodied Italian Chianti.
I can not wait to hear how you and your family enjoyed the best spaghetti sauce recipe EVER!. Let me know if you made any adjustments as I am always open to new versions. Share your recipe experience in the comment section below. And as always, I am here to answer any questions.