I feel like spaghetti nights just bring back all the memories. It takes me back to when I was little and I’d come home and my dad would have a pot of homemade spaghetti sauce on the stove simmering away. The whole house would smell amazing! Jackson Browne would be playing in the background and he’d be putting together a fresh salad and getting the bread from the bakery ready to serve. Which is what I always do now too! Ok, minus the Jackson Browne playing in the background, I’ve replaced that with the Food Network channel.
Cooking Tip
I love to get all the ingredients out that are needed for the recipe to see what I’m working with. Then I’ll prepare everything. I’ll open cans, chop veggies and measure any spices / liquids. It may seem tedious and now you’ll have a handful of little bowls filled with different ingredients but it makes it SO much more convenient when it comes down to making the recipe. It may require more dishes, but that’s why there’s dishwashers (or your significant other who would love nothing more than to clean all the dishes from your amazing dinner).
Ok, so instead of just talking about this recipe. Let’s get to making it! Be sure to grab your apron because if you’re anything like me you’re bound to end up getting some of the sauce on your clothes.Don’t have one? Here’s the cutest apron ever. It’s not the same exact one as I have but reminds me of it! Bonus – POCKETS.
Ah hold on! Don’t forget you can always make this a lighter meal and swap out the pasta noodles for for Zoodles or Spaghetti Squash. Still equally as delicious!
Chef Al’s Homemade Spaghetti Sauce
Ingredients
- 1 lb Ground Beef
- 1 lb Italian Sausage casings removed
- 1 small onion chopped
- 1 small shallot chopped
- 1 tbsp olive oil extra virgin
- 2 28 oz cans of Tomatoes I used one diced and one whole
- 7 oz Tomato Paste
- 2 15 oz jars of tomato sauce
- 2 tsp brown sugar
- 2 tsp dried parsley
- 1 tsp Italian Seasoning
- 1 tsp dried basil
- 1/4 cup fresh basil leaves, chopped plus more for topping (optional)
- 1/4 tsp red pepper flakes (optional)
- 1 tsp Salt
- 1/2 tsp pepper
- 1 cup chicken broth
- 1 cup water
- 1/4 cup red wine I used a Cabernet Sauvignon because it was what I already had opened
- Parmesan Cheese for topping
Instructions
- In a large pot or dutch oven heat oil over medium heat.. Once hot, add onion & shallot. Cook until soft, about 5 minutes (don’t let the onions burn ) Add garlic and saute for 30 – 60 seconds, just until it becomes fragrant.
- Add beef and sausage to the pot. Break up the meat while it’s cooking so you don’t have large pieces of meat. Cook until there is no more pink in beef or sausage. About 5-7 minutes.
- Add tomatoes, tomato sauce and tomato paste.
- Add parsley, sugar, italian seasoning, dried basil, chopped basil, red pepper flakes, salt, pepper. Bring to a boil.
- Add red wine, water and chicken broth.
- Reduce to a simmer and cook for at least 1 hour. I let mine simmer on the stove for about 4 hours which adds so much more flavor to the sauce.
- Serve over your pasta of choice and top with parmesan cheese and fresh basil!
Additional Must Haves for this Homemade Spaghetti Sauce
Garlic Press – I can’t say enough how much of a necessity this is. This will get your garlic super fine AND keep your hands from smelling like garlic for the rest of the week.
Pasta Bowls – the perfect touch of elegance, especially if you’re serving this to family and guests. Bonus, they’re going to be perfect for all your pasta nights!
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