Delicious Spaghetti Meat Sauce

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Prep:

If you want a creamy sauce just add in 1/4 cup whipping cream towards the end of cooking. I always prepare my tomato pasta sauces a day ahead and refrigerate, the flavors in the sauce will increase, just rewarm on top of the stove over low heat.

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Ingredients [?]

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  • add   1 tablespoon worcestershire sauce (or to taste)
  • add   pepper
  • add   3-6 tablespoons olive oil
  • add   3/4 lb button mushrooms (or use a couple cans whole drained mushrooms, but fresh is better!)
  • add   1 (6 ounce) can tomato sauce
  • add   1-2 teaspoon dried chili pepper flakes
  • add   2-3 teaspoons sugar
  • add   1/2 lb Italian sausage
  • add   1 large onion minced fresh garlic
  • add   2 teaspoons dried basil
  • add   1 (6 ounce) can tomato paste
  • add   1 1/2 cups beef broth
  • add   2 teaspoons oregano
  • add   1 large bay leaf
  • add   1 lb lean ground beef (or half each pound beef and ground pork)
  • add   1/2 cup dry red wine (can use less)
  • add   2 tablespoons salt (or to taste)
  • add   parmesan cheese
  • add   1 lb spaghetti
  • add   1 (28 ounce) can crushed tomatoes

Instructions

  1. In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf, onion and garlic; saute, stirring with a wooden spoon for about 3-4 minutes.
  2. Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
  3. Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
  4. Add in the wine and simmer for 2-3 minutes, stirring.
  5. Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer for about 2 hours (or you can simmer for longer on low heat).
  6. Season with black pepper.
  7. Remove the bay leaf and serve/ladle over hot cooked spaghetti and sprinkle with lots grated Parmesan cheese.
  8. Delicious!