With over 1,000 positive reviews, I figured it wouldn't hurt to try. Since making this, I haven't looked back. Or at another spaghetti sauce recipe.
I am not going to lie- this sauce has a long simmering time. The recommended simmer time is 2-3 hours, but I ended up cooking mine for 3.5 hours just because I had the time this afternoon. Tomatoes are acidic, so you really want to simmer it for awhile to get that acidic "talking back to you" taste out from the sauce. I did use 1/2 tsp of crushed red pepper, and it added just the right amount of "kick" to this sauce.
What you are left with is a rich, medium-thick consistency of sauce with a great end result. Next time, I will double the sauce so I can keep one jar in the freezer.
- 2 medium onion, chopped
- 5-6 garlic cloves, minced
- 1 (28-oz) cans diced tomatoes
- 2 (6-oz) cans tomato paste
- 2 (15-oz) cans tomato sauce
- 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
- 3 tsp dried basil (used Italian seasoning)
- 2 tsp dried parsley flakes
- 1-1/2 tsp brown sugar
- 1 tsp salt (used garlic salt)
- 1/4-1/2 tsp crushed red pepper flakes (used ½ tsp)
- 1/4 tsp fresh coarse ground black pepper
- 1/4 cup red wine (a good Cabernet or Merlot!)
- 1 lb thin spaghetti
- Parmesan cheese
- In large, heavy stockpot, brown the onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil.
- Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! (I simmered mine for 2-3 hours, stirring every 30-45 minutes.)
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Yield: 32-oz (4 cups) spaghetti sauce
Adapted from Food.com