Spaghetti Sauce
A crowd-pleaser for all ages, this classic spaghetti sauce is thick, meaty and, most importantly, perfectly coats each strand of spaghetti. Garlic, tomato and ground beef are the foundation of this simple sauce, and a mix of dried fennel seeds and herbs adds savory depth. Red wine and a bit of sugar bring out the sweetness of the tomato. The flavors of the sauce intensify with time, so feel free to make it in advance, refrigerate and reheat later. The sauce also freezes well so you can have it on hand for future meals. Don’t tell spaghetti, but this sauce is also delicious layered in a lasagna or stirred into a cheesy baked pasta dish.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup olive oil
- 1medium yellow onion, diced (about 1 cup)
- Salt and pepper
- 6garlic cloves, minced
- ½teaspoon fennel seeds
- Crushed red pepper
- ½cup cabernet sauvignon or other dry red wine
- 1pound ground beef
- 1(28-ounce) can tomato purée
- 1tablespoon dried basil
- 2tablespoons dried oregano
- 1tablespoon dried parsley
- 2teaspoons granulated sugar
- 1pound cooked spaghetti, for serving
- Chopped fresh basil leaves, for serving
- Freshly grated Parmesan or pecorino cheese, for serving
Instructions
Step 1
In a large skillet or medium pot, heat olive oil over medium. Add onion with a pinch of salt and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes. Stir in garlic, fennel seeds and a pinch of red pepper flakes. Cook until aromatic, 1 to 2 minutes. Add red wine and cook down by about half, about 2 minutes.Step 2
Adjust heat to medium-high and add ground beef in large chunks, then season with 1 teaspoon each of salt and pepper. Cook beef, stirring occasionally and breaking it up with a wooden spoon, until lightly browned and almost cooked through, 4 to 5 minutes. Use a spoon to skim off and discard any excess beef fat that has risen to the surface, as desired.Step 3
Stir in the tomato purée, the dried basil, oregano and parsley and the granulated sugar. Bring to a boil, adjust heat to low and simmer 20 to 25 minutes, stirring occasionally. Add more salt and pepper to taste.Step 4
Serve warm over spaghetti with fresh basil and grated Parmesan, or let cool and store in the refrigerator up to 5 days or freezer up to 6 months.