Old Italian Smokey Spaghetti Sauce
Transport your taste buds straight to the heart of Italy with this "Old Italian Smokey Spaghetti Sauce," a rich and flavorful recipe that combines tradition with a smoky twist. Featuring savory smoked pancetta, bold smoked paprika, and the iconic sweetness of San Marzano tomatoes, this sauce offers a deep, layered taste that’s perfect for pasta night. Slow-simmered to perfection, the sauce develops a velvety texture and robust flavor profile enriched by a splash of red wine and aromatic herbs like oregano and basil. Ideal for pairing with spaghetti or your favorite pasta, this hearty sauce is finished with fresh parsley and basil for a burst of freshness. Perfect for family dinners or wowing guests, this irresistible smoky marinara will make your table feel like an authentic Italian trattoria.
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Recipe Information
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large, finely diced yellow onion
- 4 minced garlic cloves
- 4 ounces, finely chopped smoked pancetta (or bacon)
- 28 ounces canned whole San Marzano tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons (optional for spice) crushed red pepper flakes
- 0.5 cup red wine
- 1 teaspoon granulated sugar
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped fresh parsley
- 4 leaves, torn fresh basil leaves
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat until the butter melts and the mixture starts to sizzle.
Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and smoked pancetta (or bacon). Cook for 4-5 minutes, stirring occasionally, until the pancetta is crispy and fragrant.
Add the tomato paste, smoked paprika, dried oregano, dried basil, and (if using) crushed red pepper flakes. Stir well and let cook for 1-2 minutes to bloom the spices.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Crush the San Marzano tomatoes by hand or with a fork and add them to the pot, along with their juices. Stir to combine.
Add the granulated sugar, salt, and black pepper. Mix well and bring the sauce to a gentle boil.
Reduce the heat to low and let the sauce simmer uncovered for 60-75 minutes, stirring occasionally to prevent sticking. The sauce should thicken and flavors should meld beautifully.
Taste and adjust seasoning if needed. If the sauce is too acidic, add a pinch more sugar.
Stir in the fresh parsley and basil leaves just before serving.
Serve hot over cooked spaghetti or your favorite pasta. Enjoy with grated Parmesan cheese and fresh crusty bread if desired!
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.9 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 430 mg | 9% | |
*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.
