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(1,267)
Comments
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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 monounsaturated 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; 10 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
1,267 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...

Matt

Leaving the beef fat in the sauce is disgusting (and outrageously unhealthy). Draining the fat after will take most of the onion and garlic flavor with it. Cook the meat first, place on a separate dish, then do your onions et al and add the beef back to the pot and continue. Tastier and healthier.

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.

Phil Vitale.

My grandmother would never put sugar in her sauce. She never used puree, only whole tomatoes and light on the spices. Onion, garlic and basil in season fresh for sure, salt & pepper. She'd use a piece of pork fat no other meat. Removed when sauce was done. Sausage served on the side with spaghet. Meatballs cooked separately and served on the side. My grandfather's home made wine. Bread. Oh I loved the smell. Alas gone years ago. They were Sicilian.

David L.

Add a tablespoon or two of oil (of your choice). Cook the beef first and drain the fat especially if using 20% fat content. Remove the meat add a dash more oil if needed and saute the onion, garlic etc. Add the meat back and just use a large jar or either Victoria's or Rao's Marinara both at Costco (so good price) easy and delicious.

Joel

We'd omit the wine, and increase the fennel

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