Running Creek Spaghetti Sauce
Dive into the rich, savory flavors of Running Creek Spaghetti Sauce, a hearty homemade recipe that transforms simple pantry staples into a restaurant-quality classic. This robust sauce is crafted with a delicious blend of ground Italian sausage and 80/20 ground beef, simmered with aromatic onions, garlic, and herbs for layers of mouthwatering flavor. A splash of red wine adds depth (optional but recommended), while fresh parsley and basil deliver a bright, garden-fresh finish. Slow-simmered for over an hour, this versatile sauce is perfect for spaghetti, lasagna, or any pasta dish that craves bold, comforting flavors. Garnish with Parmesan and a sprinkle of fresh basil for an irresistible meal your family will love! Perfect for Sunday dinners or meal prepping, this easy spaghetti sauce recipe is a true crowd-pleaser.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 pound ground Italian sausage
- 0.75 pound ground beef (80/20 blend)
- 0.5 cup red wine (optional)
- 28 ounces crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup water
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup fresh basil, torn
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the finely diced onion and sauté for 5-6 minutes until softened and translucent.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the ground Italian sausage and ground beef to the pot. Break up the meat with a wooden spoon as it cooks. Cook until browned and no longer pink, about 8 minutes.
If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce the wine slightly.
Stir in the crushed tomatoes, tomato paste, and water. Mix until well combined.
Add the dried basil, dried oregano, red pepper flakes (if using), sugar, salt, and black pepper. Stir to evenly distribute the spices.
Bring the sauce to a gentle boil, then lower the heat to a simmer. Cover the pot with a lid slightly ajar to allow steam to escape, and let the sauce simmer for 60 minutes, stirring occasionally.
After an hour, taste the sauce and adjust seasoning if needed. Stir in the fresh parsley and torn basil leaves. Simmer for an additional 15-20 minutes to meld the flavors.
Remove from heat and let the sauce rest for 5-10 minutes before serving.
Serve over cooked spaghetti or your favorite pasta, garnished with grated Parmesan cheese and additional fresh basil, if desired.
Nutrition Facts
Calories |
3033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.7 g | 293% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 4654 mg | 202% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 41.1 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 605 mg | 47% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4934 mg | 105% | |
*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.
