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My Mom’s Spaghetti Sauce (The Best EVER!)
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Description
This is my mom’s recipe and it’s AMAZING. And no, I’m not just saying that! It’s a classic recipe that gets better the longer it cooks.
Ingredients
- 1 pound Ground Beef
- ⅔ cups Water
- 1 cube Beef Bouillon
- 15 ounces, weight Tomato Sauce
- 1 package (about 1.5 Oz. Packet) Spaghetti Sauce Seasoning Mix
- 1-½ cup Hearty Red Wine
- 2 teaspoons Dried Oregano
- 2 teaspoons Dried Basil
- 2 teaspoons Dried Italian Seasoning
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 whole Bay Leaf
- ½ teaspoons Sugar
- 1 can (6 To 8 Oz. Can) Sliced Mushrooms
- 15 whole Olives, Diced
Preparation
Brown ground beef (or turkey) in a skillet over medium heat.
While the meat is browning, heat water and dissolve beef bouillon cube. Combine bouillon, tomato sauce, spaghetti seasoning packet, wine, dried oregano, basil and Italian seasonings, garlic and onion powder, bay leaf and sugar in a large heavy-bottomed pot. Taste and adjust seasoning as needed.
Once the meat is browned, drain the grease and add meat, along with the mushrooms and olives to the sauce pot. Cook on low for at least 4 hours, stirring occasionally.
Notes:
My brother and BF don’t like mushrooms or olives so we leave them out every other batch. Sauce sans mushrooms and olives is known in our family as “naked” sauce. It’s just as good, though.
This is a thick sauce so it’s great to sop up with a crusty loaf of garlic bread.
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6 Comments
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tetonvalleygirl on 6.7.2011
I use an inexpensive hearty red and since it simmers a long time the wine (even a cheap Walmart something Oaks) mellows with time and comes out just fine -but don’t skimp on simmer time if you go the very low cost route. Mom
Beignets&Lattes on 2.9.2011
Looks good, I’ve got to try this soon!
cookbooked on 2.9.2011
Many thanks, NanaBread and Mylittlenutmeg! I got it all written down and now feel like I’ve finally gotten some good guidance on the ‘cooking with wine’ business. Both of you take care, and happy cooking!
Jeanne (aka NanaBread) on 2.9.2011
Hey, cookbooked – here’s a site that may help you decide which wine to buy depending on what you’re cooking. And Sutter Home is a fairly inexpensive brand that can be found in most grocery stores. Just pay attention to the descriptions so you know which wines are sweet, dry, etc. Good luck!
http://www.sutterhome.com/wine.php
Mylittlenutmeg on 2.9.2011
I use black olives as I’m not very partial to any other type.
As for wine, the rule is don’t cook with something you wouldn’t drink. Well I don’t drink wine so when I made this on my own the first time I called my mom and she suggested a Cabernet. Lots of people suggest Chianti as well.
In regards to white wine it will depend on the recipe. Does it want a dry white, a sweeter white, a softer white…
For a dry white you can use a Sauvignon Blanc.
Brand-wise I trend toward the less expensive bottles. I never spend more than $10 but that’s because I won’t be drinking the wine with my meal.
Hope this helped!