Spaghetti Sauce 

Spaghetti Sauce 

4 servings
A crowd-pleaser for all ages, this classic spaghetti sauce is thick, meaty and, most importantly,  perfectly coats each strand of spaghetti. Garlic, tomato and ground beef are the foundation of this simple sauce, and a mix of dried fennel seeds and herbs adds savory depth. Red wine and a bit of sugar bring out the sweetness of the tomato. The flavors of the sauce intensify with time, so feel free to make it in advance, refrigerate and reheat later. The sauce also freezes well so you can have it on hand for future meals. Don’t tell spaghetti, but this sauce is also delicious layered in a lasagna or stirred into a cheesy baked pasta dish.

Ingredients

  • olive oil
    ¼ c
  • yellow onion

    diced, about 1 cup

    1 medium
  • salt and pepper
  • garlic cloves

    minced

    6
  • fennel seeds
    ½ tsp
  • crushed red pepper
  • cabernet sauvignon or other dry red wine
    ½ c
  • ground beef
    1 lb
  • can tomato purée
    1
  • dried basil
    1 tbsp
  • dried oregano
    2 tbsp
  • dried parsley
    1 tbsp
  • granulated sugar
    2 tsp
  • cooked spaghetti

    for serving

    1 lb
  • chopped fresh basil leaves

    for serving

  • freshly grated parmesan or pecorino cheese

    for serving

Directions

  1. 1

    In a large skillet or medium pot, heat olive oil over medium. Add onion with a pinch of salt and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes. Stir in garlic, fennel seeds and a pinch of red pepper flakes. Cook until aromatic, 1 to 2 minutes. Add red wine and cook down by about half, about 2 minutes.

  2. 2

    Adjust heat to medium-high and add ground beef in large chunks, then season with 1 teaspoon each of salt and pepper. Cook beef,  stirring occasionally and breaking it up with a wooden spoon, until  lightly browned and almost cooked through, 4 to 5 minutes. Use a spoon to skim off and discard any excess beef fat that has risen to the surface, as desired.

  3. 3

    Stir in the tomato purée, the dried basil, oregano and parsley and the granulated sugar. Bring to a boil, adjust heat to low and simmer 20 to 25 minutes,  stirring occasionally. Add more salt and pepper to taste.

  4. 4

    Serve warm over spaghetti with fresh basil and grated Parmesan, or let cool and store in the refrigerator up to 5 days or freezer up to 6 months.

Spaghetti Sauce 

Spaghetti Sauce 

45 min4 servings

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About this Recipe

Craving a hearty, comforting dinner that pleases everyone at the table? This classic spaghetti sauce is a true crowd-pleaser, delivering rich, savory flavor that perfectly clings to every strand of spaghetti. Forget bland, watery versions; this recipe promises a satisfyingly thick, meaty sauce.

What makes this spaghetti sauce truly shine is its masterful balance of flavors and textures. It starts with a robust foundation of savory ground beef, aromatic garlic, and sweet tomatoes. The addition of dried fennel seeds and a blend of herbs creates a complex depth, while a splash of dry red wine and a touch of sugar bring out the tomatoes' natural sweetness, resulting in a beautifully balanced, irresistible sauce.

Prepare for a deeply savory and subtly sweet experience that will transport you to your favorite Italian-American kitchen. You'll savor a thick, meaty sauce that won't leave any watery puddles on your plate, ensuring every bite is packed with flavor. This recipe is designed to be an easy, quick main course, perfect for weeknight dinners, yet it tastes like it simmered for hours.

While exceptional with spaghetti, this versatile sauce is also a fantastic base for other dishes. Feel free to use it as a flavorful layer in a rich lasagna or stir it into a cheesy baked pasta for an equally delicious meal.

Serve this comforting spaghetti sauce for any dinner occasion, especially when you need a reliable weeknight hero. Garnish generously with freshly chopped basil leaves and a sprinkle of freshly grated Parmesan or Pecorino cheese for an authentic finish.

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