Homemade Spaghetti Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 25 mins
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Servings
12
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Calories
257 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Homemade Spaghetti Sauce
Description
The sauce starts by sautéing onion, celery, and carrots in olive oil to create a flavorful base. Minced garlic and chopped mushrooms are added and cooked until the mushrooms release moisture. Ground beef and pork are incorporated and browned, with Dijon mustard, Worcestershire sauce, Italian seasoning, and oregano blended in to enhance the savory profile.
Tomato paste, diced tomatoes, tomato sauce, beef broth, and wine are added, and the sauce is brought to a gentle boil before simmering with the lid slightly ajar to maintain moisture while infusing flavors for about 45 minutes. During this time, the sauce thickens and deepens in taste. Heavy cream is stirred in at the end to lend a creamy texture and mellow acidity.
This sauce complements spaghetti and can be served garnished with freshly grated Parmesan and chopped parsley or basil. It yields approximately 10 to 12 servings and freezes well for future meals. Cooking times may vary slightly depending on equipment, and longer simmering will deepen flavor further.
Inspired by a family recipe, this sauce offers a hearty, balanced tomato-based pasta sauce with meat, vegetables, and a touch of cream.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 celery chopped small, sticks
- 3 medium-to-large carrot peeled & chopped small
- 4 cloves garlic minced
- 16 ounces mushroom chopped small, cremini variety
- 1 pound ground beef lean
- 1 pound ground pork
- 1/2 tablespoon Dijon mustard optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano dried
- 2 tablespoons tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 (14 fluid ounce) can tomato sauce
- 1 cup beef broth
- 1 cup white wine or red wine, dry
- 1/2 cup heavy cream or more, to taste (optional but recommended, aka whipping cream
- salt to taste
- black pepper to taste
- spaghetti served with, freshly grated parmesan and chopped fresh parsley and/or basil (optional
- Parmesan Cheese
- parsley
Instructions
- Add the oil, onion, celery, and carrots to a large pot over medium-high heat. Sauté for about 10 minutes.
- Stir in the garlic and mushrooms, and continue sautéing for another 5-7 minutes or until the mushrooms release their water and cook down a bit.
- Add in the beef and pork and break the meats up with your spoon. Continue cooking, stirring fairly often, until the meats change color (about 10 minutes).
- Stir in the Dijon mustard, Worcestershire sauce, Italian seasoning, and oregano.
- Stir in the tomato paste, diced tomatoes, tomato sauce, beef broth, and wine.
- Increase the heat to high and bring the sauce to a gentle boil. Give it a good stir, then reduce the heat and simmer (you want a steady bubble but not a furious boil) for 45 minutes, pot covered with the lid slightly ajar. I recommend checking on it periodically. This sauce should cook fairly slowly so the flavors infuse, but you don't want the liquid to get too low. Add a splash more beef broth or wine if this happens.
- Stir in the cream and give the sauce a taste and season with salt & pepper as needed.
- Serve over spaghetti and then top with parmesan cheese and chopped fresh basil and/or parsley.
Notes
- Ingredient amounts are flexible; this sauce tolerates substitutions and slight measurement changes.
- The recipe makes around 10 to 12 servings depending on portion size.
- Freezing the sauce is possible and recommended for convenience.
- Simmer the sauce for at least 45 minutes; longer simmering develops more concentrated flavors and thicker texture.
- Cooking times may vary based on stove and pot; monitor to prevent excessive evaporation.
- This recipe is derived from a traditional family spaghetti sauce.
- Nutritional information is an estimate only due to ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 449mg | 19% |
| Potassium | 739mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2971IU | 59% |
| Vitamin C | 12mg | 13% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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