Drink from the Bowl Spaghetti Sauce
Indulge in the rich, comforting flavors of this "Drink from the Bowl Spaghetti Sauce," a homemade marinara masterpiece that will have you savoring every last drop. Bursting with layers of flavor, this recipe combines the aromatic trio of garlic, onion, and finely grated carrot with a hearty base of crushed tomatoes, a splash of red wine, and Italian herbs like oregano and basil. For extra depth, optional additions of ground beef or sausage take it to the next level. Simmered to perfection, this versatile sauce is ideal for coating your favorite pasta or enjoying straight from the bowl with crusty bread for dipping. Ready in just under an hour, this savory, spoonable sauce will become your go-to comfort food. Perfect for family dinners or a cozy night in, this recipe is simple, satisfying, and undeniably delicious!
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Recipe Information
Ingredients
- 3 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 medium Carrot, finely grated
- 1 medium Celery stalk, finely diced
- 1 pound Ground beef or Italian sausage (optional for meat sauce)
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes (canned)
- 1 cup Chicken or vegetable broth
- 0.5 cup Red wine (optional, for added depth)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Crushed red pepper flakes (optional, for spice)
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, grated carrot, and diced celery. Cook for another 2-3 minutes, stirring occasionally, until the vegetables are fragrant and softened.
If using ground meat, add it to the pot and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat, if necessary.
Push the vegetables and meat to one side of the pot and add the tomato paste to the empty side. Let it cook for 1-2 minutes, stirring constantly, to caramelize slightly and enhance its flavor.
Pour in the crushed tomatoes, broth, and red wine (if using). Stir everything together to combine.
Add the dried oregano, dried basil, crushed red pepper flakes (if using), granulated sugar, salt, and black pepper. Stir to evenly distribute the seasonings.
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially with a lid, leaving some space for steam to escape, and let simmer for 30-35 minutes. Stir occasionally to prevent sticking.
Taste the sauce and adjust the seasoning with more salt, pepper, or sugar, if needed.
Remove the sauce from the heat and stir in the fresh parsley and basil just before serving.
Serve warm over cooked spaghetti or any pasta of your choice. For an extra indulgent experience, ladle some sauce into small bowls and serve with crusty bread for dipping.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 50.0 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4402 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
