Homemade Spaghetti with Red Wine

Homemade Spaghetti with Red Wine

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Ingredients

Adjust Servings:
2 tablespoons Olive Oil
Finely chopped Yellow Onion
1 tablespoon Garlic
1/2 cup Red Wine
1/2 lb Ground Beef
1/2 lb Sweet Italian Sausage
28 ounces Fire Roasted Tomato’s Crushed
2 tablespoons Tomato Paste
2 tablespoons Worcestershire
1 tablespoon Sugar
1 teaspoon Thyme
1 Bay Leaf
To Taste Black and White Salt and Pepper
Pasta Noodles
1 Box Spaghetti Noodles
Parmesan Cheese
Cuisine:
  • 2 hours
  • Serves 5
  • Medium

Ingredients

  • Pasta Noodles

  • Parmesan Cheese

Directions

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Did you know that spaghetti sauce is easy to make and that homemade spaghetti sauce will always taste better than canned?  Surprise!  This recipe will take you only 15 minutes to put together, then take an additional 60-90 minutes to simmer.  The ingredients are easy to find; you may already have everything you need in the house and it will give you a good reason to open a nice bottle of red wine.  It doesn’t have to be expensive.  I use red wine that I know will get finished off before it turns to vinegar.

Fire roasted tomato’s are a fan favorite when making the sauce.  I know it doesn’t seem like something that would make a big difference in homemade spaghetti, but it does.  Roasted tomato’s have a tang that regular crushed/diced tomato’s do not have.  The roast will tease your taste buds into wanting more.  For giggles add a can of fire roasted diced tomato’s into sauce.  If you want the sauce to be more ‘saucy’ add water or a can of regular tomato sauce.  Do you have a slab of Parmesan cheese in the fridge that’s nearly gone?  If you do just drop it into the pot while it’s simmering as that will also bring additional richness to the sauce.

Homemade Spaghetti with red wine goes perfect with a simple dinner salad, or maybe an antipasto salad.  You should also consider serving it with garlic bread or a fresh/warm baguette with butter that you can use to sop up the  homemade spaghetti sauce that’s left on the plate (that looks better than just licking the plate, which you may be inclined to do).  For dessert may I suggest an Italian Ricotta Cheesecake called Migliaccio?  The cake it light, rich with a smooth lemon flavor.

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Steps

1
Done

Put your olive oil into a Dutch oven. Turn the heat to medium high, then add onions and garlic. Cook, stirring frequently, until translucent. This should take about 5 minutes.

2
Done

When the onions are translucent add your beef and Italian sausage. Use a wooden spoon to break the meat up while it’s browning.

3
Done

When the meat is cooked through (no more pink), while the heat is still on high, add your 1/2 cup of red wine. Scrape all the good bits off the bottom of the Dutch oven while the wine is cooking down.

4
Done

Add the crushed tomatoes, tomato paste, Worcestershire sauce, sugar, bay leaf, black and white, bouillon and Thyme.

Simmer on low for 60-90 minutes, serve over al dente spaghetti noodles with grated or shredded Parmesan on top.

Becky

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