This homemade spaghetti sauce recipe has been handed down through my family for the past three generations! Everyone seems to have their own take on it, and it always turns out delicious!
The key to this homemade spaghetti sauce recipe is to cook it low and slow, so the flavors really meld.
I’ve modified this recipe with ground turkey instead of beef, and vegetarians can omit the meat all together. Feel free to use whatever kind of meat you like. We often like to add ground Italian sausage for added flavor.
You can also add mushrooms, pancetta, or your favorite ingredients to this sauce. For an Italian pink sauce, stir in a few tablespoons of heavy cream before serving.
If you have any leftover sauce, you can easily freeze this for a future meal.
More Easy Pasta Recipes:
- Lasagne alla Bolognese
- Creamy Mushroom Pasta
- Creamy Chicken Florentine Pasta
- Italian Pink Sauce
- Orzo Pasta with Basil and Tomatoes
Spaghetti Sauce
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 small to medium onion diced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon garlic-shallot puree or 2 cloves of crushed garlic
- 1 tablespoon dried basil leaves
- 1 tablespoon dried oregano
- 1 lb. ground turkey or beef
- 1/3 cup sherry wine optional
- 2 28 ounce cans organic crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 dried bay leaf
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon sugar to finish
Garnish
- Parmesan shavings
- fresh basil
- homemade garlic toast
Instructions
- Heat a large stock pot over high heat. Pour in 3 tablespoons extra virgin olive oil followed by the diced onion. Next, add 1 tablespoon of garlic-shallot puree, or 2 cloves of crushed garlic. Stir.
- Next, add 1 tablespoon of dried basil leaves. Crush with your fingers as you add the basil. Follow with 1 tablespoon of dried oregano.
- Stir this for about a minute until the onions soften, then add 1 pound of ground turkey (or beef). Break up the meat as you add it to the pot.
- Continue to cook the turkey all the way through, then add 1/3 cup of sherry wine. Cook the wine off for about 1 minute.
- Finally, add two (28 ounce) cans of crushed tomatoes, followed by 15 ounces tomato sauce and 6 ounces of tomato paste. Add 1 dried bay leaf, 1 teaspoon salt and 1/2 teaspoon white pepper. Bring to a boil, then simmer for 1/2 hour, covered, over low heat.
- After 30 minutes, you’ll see the sauce is cooked down.
- Before you serve, give it a little taste test. If it’s still too acidic, add 1 tablespoon of sugar and stir well. You can a little more if needed.
- Serve with parmesan shavings, fresh basil and homemade garlic toast. If you have any leftover sauce, you can easily freeze this for a future meal.
