My favorite part of spaghetti has always been the sauce. The pasta is just the tool I use to soak up the sauce. So, I was quite surprised when a friend of mine confessed she did not like spaghetti, “It’s so bland and boring.” Bland? Boring? Fresh garden ingredients picked at their peak simmered in some of the most delicious herbs and spices. How can that be boring?
After listening to her describe her sauce I realized it was not the ingredients, but rather the way she was making the sauce.
It is important to remember that when making a red sauce, whether that be marinara or bolognaise, the technique is often more important than the ingredients. So, before I list the ingredients let’s talk about the steps.
1. Deglazing recaptures the flavors from a pan that has burnt or caramelized flecks and places them back into the sauce. Always deglaze the pan with a dry wine. Both red and white work well for adding flavor to tomato sauce. Go ahead and use what you have on hand.
2. If using canned tomatoes, add a tablespoon of sugar to boost their flavor. If you are using My Spaghetti Seasoning you may eliminate this step. I already did the work for you!
3. Add dry herbs or for this recipe my spaghetti seasoning toward the end of the simmering. Throughout the simmering process the tomatoes, and therefore the taste, break down and change. Adding the spices at the end keeps them from losing their potency and adds that desired punch.
4. If you are using meat in your recipe, add it after the sauce is done simmering or as meatballs to keep the integrity of the meat flavor separate from the red sauce.
Now let’s start cooking! In a large skillet over medium-high heat warm 2 tablespoons olive oil. When hot stir in 1 chopped green pepper, 1 cup chopped mushrooms, 1 small diced onion, and 3 – 4 cloves of minced garlic. Cook until vegetables are tender, and onions are caramelized, about 5 – 8 minutes.
Add 1 cup dry wine to the vegetables scraping the sides and bottoms removing the bits and pieces from the pan. Stir frequently until the wine is reduced to 3/4 cup, about 10 minutes.
Add 1 32-ounces can whole tomatoes and 1 15-ounce can tomato puree to skillet. Bring to a low boil. Reduce heat to medium-low and simmer for two hours.
Add 2 tablespoons of The Wacky Spoon Spaghetti Seasoning, 1 tablespoon salt and 2 teaspoons freshly ground pepper to the sauce and continue simmering for another 30 minutes.
This sauce is so robust and bursting with flavor I prefer it without meat choosing instead to serve it simply and over spaghetti.
Don’t have time for homemade red sauce? Dress up a store-bought marinara sauce by adding 2 tablespoons of The WackySpoon Spaghetti Seasoning and simmer for 15 minutes. This gives it a nice homemade flavor. – Ella💙
- 2 tablespoons olive oil
- 1 green pepper, chopped
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 3 - 4 cloves garlic, minced
- 1 cup dry wine
- 1 can (32 ounces) whole tomatoes
- 1 can (15 ounces) tomato puree
- 2 tablespoons The Wacky Spoon Spaghetti Seasoning
- Salt and pepper to taste
In a large skillet over medium-high heat warm the olive oil. Stir in the green pepper, mushrooms, onion, and garlic. Saute until vegetables are tender and onions are caramelized.
Add the wine to the vegetables and simmer, stirring frequently, until it is reduced to 3/4 cup, about 10 minutes.
Add the tomato puree, whole tomatoes, brown sugar, and balsamic vinegar to skillet. Bring to a low boil. Reduce heat to medium-low and simmer for 2 hours, stirring frequently.
Add The Wacky Spoon Spaghetti Seasoning, salt, and pepper to the sauce and continue simmering for another 30 minutes.
Don’t have time for homemade red sauce? Dress up a store-bought marinara sauce by adding 2 tablespoons of The WackySpoon Spaghetti Seasoning and simmer for 15 minutes. This gives it that desired homemade flavor.