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Spaghetti Sauce

This recipe guides you through creating a rich, hearty spaghetti sauce from scratch. It involves thoroughly browning ground beef, sautéing aromatics, and then simmering various tomato products with a blend of herbs and spices for an extended period. The long cook time is key to developing a robust, deeply flavored sauce, ideal for serving over pasta with fresh Parmesan and garlic bread.
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Cook Time 45 minutes
Total Time 2 hours 15 minutes
Course lunch/dinner
Cuisine asian
Servings 12 people
Calories 3156.3 kcal

Equipment

  • 1 Large stockpot or Dutch oven Essential for browning beef and simmering sauce.
  • 1 Slotted Spoon For removing ground beef from the pot.
  • 1 Chef's knife For dicing onions and mincing garlic.
  • 1 Cutting Board
  • 1 Measuring Spoons For accurate spice and sugar measurements.

Ingredients
  

Main

  • 5 pounds ground beef I used ground round
  • 3 tablespoons olive oil
  • 2 large yellow onions diced
  • 6 cloves garlic minced
  • Two 28-ounce cans crushed tomatoes
  • One 14-ounce can crushed tomatoes
  • One 6-ounce can tomato paste
  • 1 jar good store-bought marinara sauce you can use another jar if you like the sauce to be more saucy than meaty
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground oregano
  • 1 teaspoon ground thyme
  • 1/2 teaspoon crushed red pepper optional
  • 4 bay leaves
  • 1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes plus more for serving
  • 8 fresh basil leaves chopped
  • 1 whole rind from 1 wedge Parmesan optional
  • 1/2 cup grated Parmesan optional, plus more for serving
  • 2 pounds spaghetti cooked al dente and tossed with olive oil, for serving
  • Garlic-cheese bread for serving

Instructions
 

  • In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
  • Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
  • Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
  • After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
  • Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
  • Amen.

Notes

Achieving a rich, complex flavor in this sauce starts with excellent browning of the ground beef. Ensure a good sear to develop a deep fond, which will contribute immense flavor to the finished sauce. While the recipe says to discard all grease, retaining a tablespoon or two, especially with lean ground round, can add richness without making it oily. The long simmer is crucial; it allows the flavors to meld and deepen, transforming individual ingredients into a harmonious sauce. Don't skip the Parmesan rind if possible, as it imparts an umami depth that's hard to replicate. Adjust sugar and salt at the end to balance the acidity of the tomatoes. For an extra layer of flavor, consider adding a splash of red wine after sautéing the garlic, deglazing the pot before adding tomatoes. Serve with freshly grated Parmesan and finely chopped fresh basil for vibrant presentation and aroma.