Spaghetti Sauce 

By Dan Pelosi

Published July 22, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(1,137)
Comments
Read comments

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.

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Ingredients

Yield:4 to 6 servings

  • ¼ cup olive oil

  • 1 medium yellow onion, diced (about 1 cup)

  • Salt and pepper

  • 6 garlic cloves, minced

  • ½ teaspoon fennel seeds

  • Crushed red pepper

  • ½ cup cabernet sauvignon or other dry red wine

  • 1 pound ground beef

  • 1 (28-ounce) can tomato purée

  • 1 tablespoon dried basil

  • 2  tablespoons dried oregano

  • 1 tablespoon dried parsley

  • 2 teaspoons granulated sugar 

  • 1 pound cooked spaghetti, for serving

  • Chopped fresh basil leaves, for serving

  • Freshly grated Parmesan or pecorino cheese, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

43 grams carbs; 59 milligrams cholesterol; 504 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 27 grams fat; 1 gram trans fat; 5 grams fiber; 816 milligrams sodium; 22 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
1,137 user ratings
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Comments

Jon

Instead of sugar I add finely chopped carrots - adds sweetness. Also, after the ground beef browns, I sprinkle in a bit of flour to absorb residual fat, which also produces a thicker sauce. Kinda like a roux of sorts...

Michael Napa

Some sliced mushrooms added when the simmering starts add umami. We’ve done something similar for a long time with the addition of the mushrooms, a pound of Italian sausage sliced and browned (cooks out fat) and the addition of a large can of crushed tomatoes as well as the purée. This recipe dates back to when my parents were doctor and RN in the Greenpoint Hospital ER and invitations to family dinners were a way of thanking them. It was Little Italy in those days before WW2.

MD

Pretty good, but 2 tbs of oregano is WAY too much. When I do this next time I’ll use a lot less (on the order of 2 tsp). BTW - I was confused about tomato puree from another recipe a while back. Found out that it’s basically tomato sauce, but without the added sugar. For anyone who can’t find puree, in addition to all the other great ideas here in the notes, consider using tomato sauce, but skipping the additional sugar. Also, in a pinch I’ve used canned diced tomatoes, whirled in the blender.

Matt M.

This is a great sauce. Followed the recipe except used some fresh basil instead of dried. Used Cento crushed tomatoes which I always like. This came out really great and the family loved it. I have also tried this recipe with a short cook time once the tomatoes are in it you want a bright and fresh sauce and that comes out great too.

Erin

I used an Italian spice blend from Costco that has all the aromatics in it. I bloom it with the onions and garlic. I skip the sugar and add a bay leaf because all the other recipes I have made use one. I used Italian sausage instead of ground beef because that’s what I had. I didn’t have fennel seed, but I figured there’s fennel in the sausage.

Diana

@Alyson - I have a bay leaf tree in a pot, and I find that the fresh leaves from my tree are far superior in taste to the sad, dried up bay leaves in jars at the grocery, that are also horrendously expensive. In the fall when I cut back the tree (it is about 6 1/2 feet tall) I take the branches to my neighbors. Every one is amazed that a bay leaf tree is thriving in Oregon, but then I also have a makrut lime tree and a cumin leaf tree, too. All seem to do well here with a bit of care.

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