Community Pick
Famous Spaghetti Sauce
"Nice, back of the stove, slow cooking sauce."
photo by Sonia B.
- Ready In:
- 3hrs 20mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 59.16 ml extra virgin olive oil
- 2.46 ml crushed red pepper flakes
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 793.78 g can chopped tomatoes
- 793.78 g can crushed tomatoes
- 170.09 g can tomato paste
- 226.79 g can tomato sauce
- 29.58 ml sugar
- 226.79 g red wine
- 29.58 ml dried basil
- 14.79-29.58 ml dried oregano
- 4.92 ml kosher salt
- 1.23 ml fresh ground pepper
directions
- Place a 4 quart pot over medium high heat, add olive oil and red pepper flakes, stirring for approximately 1 minute.
- Lower heat to medium and add onion, sautéing until onion begins to be translucent.
- Add garlic and sauté for additional 2 minutes.
- Add both cans tomatoes, tomato paste, tomato sauce, sugar, and wine.
- Add spices, blending thoroughly.
- Cover and simmer on low heat for 2 hours.
- Taste test after 2 hours and add more wine if too thick and re season as desired.
- Simmer, covered, for an additional hour.
- Can be slow cooked in crock pot on low for 6-8 hours.
- Cooked ground beef or turkey or cooked Italian sausage may be added upon serving if desired.
- This recipe freezes well.
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Reviews
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Fantastic! My DH just raved about this sauce. We like our sauce smooth, so I used my immersion blender at the end of the second cook time. I added cooked ground sirloin (seasoned with garlic powder and salt) on top of our boiled spaghetti noodles, then the sauce. For the two of us, this makes enough sauce for dinner plus two more dinner size portions to freeze, and another smaller portion to use for meatball subs or whatever. I followed the recipe (using Cento brand crushed tomatoes), added a little more garlic, but no crushed red pepper (DH is allergic), which I know would have kicked it up yet another notch. Thanks for this simple, yet delicious recipe. -
This is worthy of 10 stars. I've been using another recipe for marinara for eons and this is so amazing!!! It definitely surpasses the other. I used more crushed red pepper and more garlic. Will definitely make this my go-to recipe! -
Excellent sauce. The pepper mixed with oil gives it a wonderful depth of flavor, and the wine was perfect. I wanted to make this just as written, but I did modify due to necessity and my husband tasting the sauce before I was done, and forbidding me to change a thing! I used 30oz tomato sauce and 6oz tomato paste, and added NO chopped or crushed tomatoes. I otherwise made it exactly as written. I was getting ready to add the tomatoes (subbing some extra sauce for some of the tomatoes, because I was out) when my husband tasted it and begged me to leave it as is! It was wonderful and very, very well received! I only simmered it for an hour or so. We just couldn't wait! -
This was wonderful! I especially loved the crushed red pepper mixed in with the oil; it gave the sauce a very "peppy" flavor! ;) I halved the recipe and added one diced carrot, which I cooked along with the onion and garlic. I also added a can of drained mushrooms. I added more sugar to taste (instead of the red wine) and used fresh herbs. The real award for this sauce comes from my spaghetti-hating husband who thought this was excellent! Thanks for a great vegetarian sauce! -
Delicious marinara! It turned out to be even spicier than anticipated -- definitely not a bad thing, but we decided we'd like it better for 'dipping' instead of as a standard spaghetti sauce. So instead of boiling noodles, I fried ravioli filled with several combinations of meats/cheeses and toasted some garlic breadsticks. Totally yummy on both! There is one small correction that needs to be made to the directions, though. I cooked this in a 3-1/2 qt. pot, and the mixture came within an inch of the rim. In the 2-1/2 qt. size that's recommended, it definitely would have overflowed.
see 24 more reviews
Tweaks
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Wow, this spaghetti sauce is wonderful! No need for store bought sauce anymore! I used 4 tablespoons of butter instead of olive oil, ran out, for sauteing the red pepper flakes, onion, and 3 tablespoons of minced garlic. My red wine was Merlot and I had petite diced tomatoes so used those for the chopped. Did add 2 tablespoons of basil and 1 tablespoon or oregano. Added fresh ground black pepper and kosher salt at the end. My sauce cooked for 1 1/2 hours and was awesome. A thick rich sauce that sure did not need meatballs or sausage! Perfect seasoning with just enough heat from the red pepper flakes. Love this sauce and will be adding this to our family favorites! Thank you sweetomato, made and reviewed for PAC 07.
RECIPE SUBMITTED BY
I live in the desert with my husband where we enjoy traveling, camping, amateur astronomy, and listening to short-wave broadcasts on our vintage radios.
We like to eat wholesome, nutritious foods free of pesticides and preservatives; therefore, we try to purchase only organic foods. I love to cook and am discovering new ways to prepare fish and vegetables. My ancestors came from Scotland, England, and Germany and I am very much interested in learning about past and current culture and food preparations there as well. Lately, I have been developing a taste for more Indian and Asian cuisines and have enjoyed experimenting in my kitchen!
I love to collect cookbooks from a variety of cuisines and have one that catered to the rationing needs of WWII. I like old movies, enjoy shopping for antiques, and love many things vintage.
FAVORITE FOODS: I enjoy cooking comfort foods, pot roast and brisket, curries, and love a roast chicken. We like to go out for Asian, Italian, Indian, and Seafood. My cookbooks are a compilation of a few of my own recipes as well as those of Zaar members' whose recipes I've tried and loved or are on my "can't wait to try" list.
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MY RATING SYSTEM: If the dish is outstanding, I will rate it a 5. If I really like it and hope to make it again, I will rate it a 4. If the dish was just "ok" and I might make it again w/ adjustments, I'll rate it a 3. I will give it a 2 if it was fair and I probably won't make it again. I will give a recipe a 1 if I just didn't like it or it didn't work out. I will try to give a fair explanation of why I give a low rating. Please don't be offended as my low ratings will not be personal, but rather a true reflection of my experience w/ the recipe. Not everyone likes the same things and our tastes can be different, so please bear that in mind as well.
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