Spaghetti / Pasta Sauce

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“This is the sauce I've been making for years. It doesn't make a huge quantity, but is easily doubled etc. I think it needs to be simmered for a long time to develop the flavour. I would serve this over any pasta or spaghetti shapes I have on hand and I also use this in my lasagnas. Feel free to add sautéed mushrooms, celery or a little grated carrot if you wish. I do sometimes, but find we like this simple recipe the best.”
READY IN:
2hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large fry pan over a medium heat.
  2. Add the onion and bacon and cook until the onion is golden and tender.
  3. Add the minced garlic and cook a couple of minutes more.
  4. Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
  5. Add the bell pepper and cook for a minute or two.
  6. Now add the tomato paste and"cook it out" for another minute or two before adding the wine.
  7. Allow the wine to reduce a little, before adding the remaining sauce ingredients.
  8. Simmer until reduced and a deep rich red/ brown.
  9. *You could call this "cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.
  10. Add a little more broth or water if it looks like doing so.

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