There’s something deeply comforting about a rich homemade Italian spaghetti sauce simmered low and slow, but when you add a splash of red wine and fragrant herbs, it transforms into an elevated twist: a best homemade spaghetti sauce that feels special enough for a Sunday dinner but easy enough for a weeknight. This isn't just any spaghetti sauce home made—it’s bold, herbaceous, and satisfying. Whether you're craving a sweet spaghetti sauce nuance or wanting to add ground beef recipes flair, this sauce delivers. I love making a big batch, because leftovers become fast dinner recipes lifelines (think: creamy pasta, bolognese, or hearty lasagna).
Rich Spaghetti Sauce with Red Wine and Garden Herbs
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine American, Italian
Large heavy-bottomed pot or Dutch oven
Wooden spoon or heatproof spatula
Chef’s knife and cutting board
Measuring cups and spoons
- 2 tbsp olive oil extra-virgin, if possible, for depth
- 1 large yellow onion finely diced
- 4 cloves garlic minced
- 1 lb ground beef 80/20 or leaner—your call; this makes it a hearty spaghetti meat sauce
- 1/2 cup good-quality red wine Cabernet or Sangiovese works well
- 2 28‑oz cans crushed tomatoes or passata
- 1 6‑oz can tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- 1 fresh bay leaf
- 1 tsp sugar
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes optional, for heat
- Fresh basil leaves torn at the end
- Parmesan rind optional, adds umami while simmering
Sauté aromatics
Heat olive oil over medium heat. Add diced onion; cook until translucent and soft, about 6–8 minutes. Add garlic in the final 30 seconds.
Brown the meat
Increase heat to medium-high. Add ground beef, breaking it apart. Cook until browned. Drain excess fat if desired.
Deglaze with wine
Pour in red wine and scrape up any browned bits. Reduce by half.
Add tomato base
Stir in crushed tomatoes, tomato paste, oregano, basil, thyme, bay leaf, sugar, and pepper flakes. Add Parmesan rind if using.
Simmer low and slow
Bring to a simmer, then reduce heat to low. Let it bubble for 45 minutes, stirring occasionally. Adjust seasoning as needed.
Finish with fresh basil
Remove bay leaf and Parmesan rind. Stir in torn fresh basil. Taste and adjust seasoning again.
Serving suggestions
Serve over spaghetti, creamy polenta, or fold into creamy pasta recipes.
Pairings
- Pasta: Spaghetti, bucatini, rigatoni, or pappardelle
- Creamy twist: Add heavy cream or mascarpone
- Cheese: Pecorino Romano, Parmigiano-Reggiano, sharp provolone
- Bread: Garlic bread, focaccia, grilled ciabatta
- Salads/Veggies: Arugula salad, roasted zucchini, sautéed broccolini
- Wine: Chianti, Barbera, or Merlot
FAQs
1. Can I use chicken or turkey instead of beef?
Yes, ground turkey or chicken works well. Dark meat adds more richness.
2. I only have tomato sauce—can I use it?
Yes, but the sauce will be thinner. Simmer longer or add tomato paste to thicken.
3. Can I make it ahead?
Yes. Store in the fridge for 4 days or freeze up to 3 months. Reheat gently.
4. How can I make it faster?
Use fire-roasted tomatoes and premixed herbs. Simmer just 20 minutes for a quick spaghetti sauce.
5. Can it be vegetarian?
Yes. Use lentils, mushrooms, or vegan ground meat instead of beef.
