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My Inspired Spaghetti Sauce

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The origins of the recipe are a mix of French, Italian and Asian. When I was growing up, Julia Child was the original television chef. Although she taught French cooking, she inspired many of us to experiment with other types of food. At the time, the ingredients used in her cooking were not readily available to most people. This sent me down the road to Italy. *Trivia fact: Some believe that pasta, including spaghetti, originally came from Asia.

Anyway, I have always made my spaghetti sauce from scratch. One of the things I love about my spaghetti is that it’s perpetually changing. I love experimenting, and that means it never comes out the same way twice. I usually make a large batch and freeze portions for later use. I use this recipe in Lasagna, my own version of a one-skillet dinner and spaghetti.

You will need:

  • 1 lb ground beef
  • 1 lb Italian Sausage
  • 1 large chopped onion
  • 2 tbs garlic, or set to taste
  • 2 stalks of celery chopped, otional
  • 2 17 oz cans tomato sauce (I prefer San Marzano if possible. They have a sweeter flavor and are lower in acid.)
  • 1 17oz can diced tomatoes
  • 1/4 cup wine or wine vinager (if you do not want to use either then replace it with water.)

*I use the others because they add more flavor and depth. You do not have to worry about the wine because the alcohol will get cooked off, leaving the flavoring behind.

Seasonings

Now the seasons, have you have heard the terms, a pinch of this or a dash of that? That is how I season my food. The measurements below are suggestions for a starting point. Just remember to start slow. You can always add, but you can’t subtract. Also, note that the sauce will thicken, making the flavor. The change will occur as it simmers.

Start with:

  • 2 tbl Herb De Provence or Italian seasonings
  • 2 tbl Oregano
  • 2 tbl Basil
  • 2 tbl Worteshire Sauce
  • 2 tbl yellow mustard
  • 2 tbl Rosemary and/or Thyme, optional
  • Approximately 1/4 cup water (helps with rehydration of herbs)

I use my deep 10″ cast iron skillet or 5 qt saucepan. Heat skillet and add beef. While beef is browning, get your Italian sausage ready. I take the sausage out of the casings.

*I buy my Italian sausage in the casings because they are multi-purpose, but It is a long process. The Italian sausage grounded is a good alternative.

Add sausage and brown until no pink can be seen. Drain mixture. In the same pan, saute onions and celery until just soft and add garlic. Add meat mixture back into the pan and mix well. To deglaze the pan, add wine or wine vinegar. Let it cook off for a few minutes, then add diced tomatoes and the sauce.

Mix well, then add seasonings. Depending on thickness, a little water may be added. The dried herbs will need to rehydrate. Simmer of about half an hour and taste. This is your sauce, so find your spice and make it your own. Let it simmer for another half an hour and taste. I try to let my sauce simmer for longer because the seasoning will blend better. But if you are short on time, an hour at minimum. If you have found what you’re looking for, happy eating.

Alternative Ground meats

  • Chicken
  • Turkey
  • Lamb
  • Bision (The only places I have ground bision is publix or my local butcher)
  • deer
  • vegan ground meat

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