Italian Food is Soul Food and this recipe for Homemade Spaghetti Meat Sauce gives it soul!
Italian food is one of my favorite genres of food, but these days I have to have restraint because the weight doesn’t just melt off like it use to. I mean think about, what are some common denominators that you will find in most Italian dishes? Cheese! What else? Carbs! Cheese and Carbs come together and are combined with other wonderful flavors that send us into a deep food coma. It is one of the best things about eating delicious Italian dishes, you become comatose.
Can you believe that I was super nervous about making this Homemade Spaghetti Meat Sauce? I don’t know why. I was so surprised at how easy it was to put this sauce together. Very easy! So easy that I think it will be hard for me to go back to pre-made spaghetti sauce on the regular. The good news about this recipe is that it makes a lot of sauce so you can freeze what you don’t use and save it for a rainy day.
This Spaghetti and Meat Sauce recipe is made with all of the ingredients you would assume is in the sauce such as fresh oregano, tomatoes, several seasonings and spice, red wine, onions, and garlic. I used marinara sauce as the base of the sauce and that is okay. You just build your sauce from there!
If you are one of my vegetarian or vegan friends, you can easily transform this recipe to fit your diet. You can substitute the meat with soy crumbles and use diced zucchini, mushrooms, squash, and chopped spinach even to “beef” up the sauce. That is the one thing I love about cooking is that you can take a basic recipe and mold it into your very own. Enjoy!
Recipe partially adapted from The Pioneer Woman
- 2 pounds Ground Angus Chuck
- 2 pounds Spicy Italian Suasage
- 3 Tablespoons Olive Oil
- 1 whole Medium Yellow Onion, Chopped
- 1 whole Green Bell Pepper, Stem And Seeds Removed And Chopped
- 4 whole Roma Tomatoes, Chopped
- 5 cloves Garlic, Minced
- 1 cup Dry White Wine
- 14 ounces, weight Can Diced Tomatoes
- 6 ounces, weight Can Tomato Paste
- 1 jar 16 Ounce Jar, Marinara Sauce
- 2 cups Water
- 1 sprig Fresh Oregano, Chopped
- 1 sprig Rosemary, Chopped
- 5 leaves Fresh Basil, Chopped
- 3 leaves Bay Leaves
- 2 Tablespoons Sugar
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 teaspoon Smoked Paprika
- Salt And Pepper, to taste
- 1-½ cup Parmesan Cheese, Freshly Grated
- 2 pounds Spaghetti Noodles, Cooked According To Package Instructions For Al Dente
- Extra Cheese For Topping
- In a large saucepan over medium heat, brown the beef and Italian sausage until brown throughout. Once cooked, remove from heat and place meat in a large bowl.
- Leaving the drippings of the meat in the pan, add the 3 tablespoons of olive oil and place pan back on heat. Add the onions, green pepper, and tomatoes to the pan and saute for about 2 minutes. Lastly, add the minced garlic. Stir and cook for an extra minute.
- Without reducing the heat, stir in the white wine and allow it to bubble up and reduce for about 1½ minutes. Add the can of diced tomatoes and stir in the tomato paste until completely dissolved. Stir for about 2 minutes.
- Pour in the marina sauce. Into that jar, add 2 cups water, put the lid on and shake to get all the leftovers from the jar and pour it into the sauce and stir. Add the chopped oregano, rosemary, basil and bay leaves. Now add all the seasonings: sugar, garlic powder, onion powder, smoked paprika, salt and pepper to taste, and stir. Add the Parmesan cheese and stir the sauce until cheese is completely melted. Allow to simmer for 45 minutes on low to medium heat while periodically stirring. Serve over spaghetti and top with cheese if you would like.