Long Cooking Spaghetti Sauce
Slow-simmered to perfection, this Long Cooking Spaghetti Sauce delivers rich, robust flavor that’s worth every minute of the three-hour cooking time. Starting with a savory base of tender ground beef and Italian sausage, this hearty sauce is enhanced with aromatic garlic, onions, and a medley of Italian herbs like oregano and basil. A splash of red wine and beef broth adds depth, while crushed whole tomatoes and tomato paste create a luscious texture. The magic happens as the sauce gently simmers, allowing the flavors to meld into a deeply satisfying masterpiece. Perfect for pairing with al dente spaghetti or your favorite pasta, this homemade spaghetti sauce is ideal for family dinners, meal prep, or special occasions. Don't forget to top it with freshly grated Parmesan for the ultimate finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 0.5 pounds ground Italian sausage
- 28 ounces canned whole peeled tomatoes
- 6 ounces tomato paste
- 1 cup beef broth
- 0.5 cup dry red wine
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoons freshly ground black pepper
- 0.25 cup fresh parsley, chopped
- 0.5 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef and Italian sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. Drain any excess fat, if necessary.
Stir in the tomato paste and cook for 2 minutes, allowing it to coat the meat and vegetables.
Add the canned whole peeled tomatoes, crushing them with your hands as you add them to the pot.
Pour in the beef broth and red wine, stirring to combine.
Add the sugar, oregano, basil, red pepper flakes, bay leaves, salt, and black pepper. Stir well.
Bring the sauce to a boil, then reduce the heat to low and cover the pot, leaving a small crack for steam to escape.
Simmer the sauce gently for 2.5 to 3 hours, stirring occasionally to prevent sticking. If the sauce becomes too thick, add a splash of water or additional beef broth.
Once the sauce has simmered and developed deep flavors, remove the bay leaves and stir in the chopped parsley.
Taste and adjust seasonings, if needed.
Serve over cooked spaghetti or your favorite pasta, topped with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 8186 mg | 356% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 68.6 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1851 mg | 142% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6032 mg | 128% | |
*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.
