Italian food is a mutual favorite in our household. So it would make sense that we have tried to perfect some of our own recipes over the years. Because what’s a good home without a classic spaghetti and meat sauce recipe? No offense to Prego or Ragu, but as the old saying goes, if you want something done right, do it yourself.
I actually picked up some advice from a Hollywood classic: The Godfather. It was the scene where Clamenza shows Michael Corleone the secrets to his sauce. This one. I saw that and thought, “eh, what the heck, next time I make spaghetti I’ll add some red wine and sugar”
Well, I’ve never gone back. The red wine adds a rich & fruity complexity that cannot be substituted with anything else. The sugar plays well with the acidity from all the tomatoes and spicy sausage. Yes, I use italian sausage. If you want a true italian sauce, you gotta use italian meat. Lastly, I let it simmer for a good long while to allow all the flavors to marry. This is an important step.
sea
The BEST spaghetti sauce ever
Ingredients
- 1 tbsp olive oil
- 1/2 lb mild italian sausage
- 1/2 lb hot italian sausage
- 1/2 large yellow onion - diced
- 4 cloves garlic - minced
- 28 oz can diced tomatoes we use San Marzano
- 15 oz can tomato sauce
- 1 cup red wine - Use something dry and fruity like a Cab-Sauv Burgundy, or Bordeaux.
- 1/4 cup sugar
- 1 tsp basil
- 1 tsp oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp cinnamon
- Salt & Pepper to taste
Instructions
- In a large saucepan (we use our dutch oven) saute onion on med-high heat until soft and translucent, about 3-5 minutes.
- Note: I add the salt & pepper throughout the next few stages a little at a time (season as you go)
- Add garlic, cook for one more minute
- Add sausage, breaking it up into small chunks Saute until until it starts to brown a little bit, about 7-10 minutes.
- Add red wine to deglaze the pan, scraping up all those delicious bits off the bottom of the pot.
- Add remaining ingredients and simmer over med-low heat for about 45 minutes.
- Serve over a bed of delicious pasta, top with fresh grated parmesan. Oh, and serve yourself up a glass of that red wine.
Okay, fine. I also have a “secret” ingredient. It’s the cinnamon. It adds that “what is this?” element. It’s totally fine to leave it out if you want to.
Cinnamon? Cool!! I’ve always done the sugar thing, but cinnamon is an interesting new twist. Will have to try.
Kara, this looks so good. Does the hot sausage and red pepper flakes make this hot. Jim is not a fan of anything hot, and if it does, can I substitute another 1/2 lb of the mild sausage.
Can’t wait to make this.
Cathy
Cathy, that’s a great question. Yes, the sausage and red pepper do give this a bit of heat. I don’t see a problem at all omitting the red pepper flakes and using mild or even a sweet italian sausage instead of hot.
Thanks!
– R