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Rich Spaghetti Sauce with Red Wine and Garden herbs

Rich Spaghetti Sauce with Red Wine and Garden Herbs

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Italian
Servings 8

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or heatproof spatula
  • Chef’s knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 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

Instructions
 

Sauté aromatics

  1. 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

  1. Increase heat to medium-high. Add ground beef, breaking it apart. Cook until browned. Drain excess fat if desired.

Deglaze with wine

  1. Pour in red wine and scrape up any browned bits. Reduce by half.

Add tomato base

  1. Stir in crushed tomatoes, tomato paste, oregano, basil, thyme, bay leaf, sugar, and pepper flakes. Add Parmesan rind if using.

Simmer low and slow

  1. 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

  1. Remove bay leaf and Parmesan rind. Stir in torn fresh basil. Taste and adjust seasoning again.

Serving suggestions

  1. Serve over spaghetti, creamy polenta, or fold into creamy pasta recipes.