Spaghetti Sauce Italiano

Spaghetti Sauce Italiano

  • Prep Time: 15 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 4

    • About This Recipe

    “This is the “real thing” and not a 10 minute sauce. The recipe has been in the family for generations and never fails to please. The longer you cook it, the better it tastes, but don’t forget to refrigerate overnight and reheat the next day. Recipe can be doubled by doubling all ingredients.”

    Ingredients

  • 2tablespoonsolive oil
  • 1/2 teaspooncrushed red pepper flakes
  • 1largeonion, chopped
  • 1green pepper, chopped
  • 4 -5clovesgarlic, chopped
  • 1 (14 1/2 ounce) cans chopped tomatoes
  • 1 (6ounce) cans tomato paste
  • 8ouncessliced mushrooms
  • 1/2 teaspoonsugar
  • 6ouncesinexpensive red wine
  • 1tablespoondried basil
  • 1tablespoondried oregano
  • salt and black pepper

    • Directions

  • In a large pot, add red pepper flakes in olive oil, stir 1 minute.
  • Sauté onion and green pepper in olive oil at medium heat.
  • Add garlic and sauté 2 minutes.
  • Add canned tomatoes, tomato paste, mushrooms, sugar, and red wine.
  • Stir in spices, cover, and simmer, stirring every 15 minutes.
  • After 2 hours, add more wine if sauce is too thick and re-season.
  • Sauce should cook on low heat for at least 3 hours.
  • Remove from heat, cool, and refrigerate overnight.
  • The next day, heat sauce over low-medium heat.
  • Add 1 lb of your favorite meatballs or sausages.
  • If adding 1 lb of meatballs and sausages, double sauce recipe.
  • Serve with your favorite pasta, grated cheese, red wine, and crusty bread.

    • Reviews

  • “Very simple and very, very good!”

  • “We made this recipe exact.I personally didn’t care for the amount of heat that I had gotten from the red pepper flakes.Maybe we should have cut it in half.I didn’t get much tomato flavor, probably could have used a better tomato paste.I also feel that the spices didn’t add much to the sauce either, but may be better added towards the end to enhance the flavor a bit.We are keeping this recipe to have fun experimenting with.And one last note, when using fresh mushrooms you certainly don’t need a whole 8 oz.I would suggest a bit less than half.8 oz. canned would probably be okay.Thanks for posting Maine-iac!!”

  • “Great sauce, it takes a while to make but it is worth the wait.I didn’t put a green pepper in because the peppers at the supermarket didn’t really look good to me but I will put them in next time.”

  • “VERY GOOD.Try using red bell pepper in place of the green pepper for a slight variation.”

  • “I made this last week and it was exactly what I was looking for in taste.Excellent flavor!I really love red wine added in spaghetti sauces.The only different thing I did was to put the can of diced tomatoes in the blender first to smooth them out a bit as I have a daughter who’s not crazy about chunky tomatos in things.I also added 1 pound of lean ground beef to make a meat sauce.This would be great to make a double batch and freeze ahead. Pam”

  • “I just made my second batch of this GREAT SAUCE. the first was as shown, the second was quadrupled. It freezes and thawes without loss of appearance or flavor. I fill sandwich sized zip lock bags, each holds 2 servings. When frozen. I place the bags into a larger bag that is labeled and dated. It’s nice to have a freezer full of good stuff for quick meals or unexpected company.Thanx for sharing this great recipe.Pierre”

  • “Very good sauce that I will make again and again.Definately printer worthy!Thanks!”

  • “I doubled this recipe, which called for a lot of the WINE, but it simmered down nicely. I then added water to thin it some. Added some frozen Italian meatballs, and served 6 people easily (over whole wheat spaghetti noodles) with 2-3 servings left. I added fresh cracked pepper & 2 pinches of kosher salt, and I had to add a bit more sugar b/c my canned tomatoes were a bit bitter. Oh, I left out the green peppers b/c I didn’t have any! Thanks :)”

  • “Fantastic sauce!Will definately make this again.Thanks!”

  • “This cooks a long time, but the time to put it together is minimal. It is very good. I made the whole recipe and there is only my husband and me so I froze the leftovers. I’ll be curious to see how it tastes reheated.”

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