This hearty spaghetti meat sauce is made even better with a splash of red wine! It’s packed with juicy ground meat, tomatoes, and tasty herbs, making each bite full of flavor.
Honestly, when I let it simmer, the smell makes my mouth water! Serve it over your favorite pasta for a cozy dinner. It’s like a warm hug on your plate! 🍝❤️
Key Ingredients & Substitutions
Ground Meat: Ground beef is the classic choice, but you can mix in pork for extra flavor. If you’re looking for a leaner option, turkey or chicken can work too, just be aware the taste will be lighter. Each type gives a unique twist to the sauce!
Red Wine: I recommend using a dry red wine like Cabernet Sauvignon or Merlot. If you don’t have wine, you can substitute with beef broth for richness, or a splash of balsamic vinegar for acidity. Just remember, the wine adds depth!
Crushed Tomatoes: Canned crushed tomatoes are great for convenience. If you’re fresh into tomato season, feel free to use fresh tomatoes; just peel, seed, and crush them! If you’re looking for a thicker sauce, use tomato puree instead.
Herbs & Spices: Dried herbs work well here, but fresh herbs are always a delightful upgrade if you have them on hand. Basil and oregano are must-haves; they’re classic Italian flavors. Feel free to play around with herbs you enjoy!
How Can I Get Depth of Flavor in My Sauce?
The key to a rich, flavorful sauce lies in how you build the base. Start by letting the onions sauté until they are translucent, then add garlic for that aromatic kick. Browning the meat well is crucial; do not rush this step! Allowing the wine to reduce helps enhance the flavors.
- Saute Onions: Use medium heat and cook until soft.
- Browning Meat: Don’t overcrowd the pan; this ensures good browning.
- Deglazing: Scrape any bits off the bottom; these are packed with flavor.
- Simmering: The longer you let the sauce cook, the more the flavors meld. Try simmering for at least an hour for the best results!
And remember, tasting as you go is key. Adjust the seasoning to your preference!
Rich Spaghetti Meat Sauce Made With Red Wine
Ingredients You’ll Need:
For the Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) ground beef (or a mix of beef and pork)
- 1/2 pound (225g) Italian sausage, casing removed (optional, for deeper flavor)
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Cooked spaghetti, for serving
How Much Time Will You Need?
This rich spaghetti meat sauce will take about 20 minutes to prepare and 45 minutes to simmer, making it around 1 hour total. It’s worth the wait for all those delicious flavors to develop!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large skillet or saucepan over medium heat. Once hot, add the finely chopped onion and sauté until it’s translucent, which should take about 4-5 minutes. This step sets the flavor foundation for your sauce!
2. Cook the Garlic:
Add the minced garlic to the pan, stirring well for about 1 minute until it becomes fragrant. Keep an eye on it to prevent burning.
3. Brown the Meat:
Next, add the ground beef and Italian sausage (if you’re using it) to the pan. Cook the meat, breaking it apart with a spoon, until it’s browned and fully cooked—about 7-8 minutes. Don’t forget to drain any excess fat if you prefer a leaner sauce.
4. Add In the Wine:
It’s time for the red wine! Pour it into the pan and stir well, scraping up any flavorful browned bits stuck on the bottom. Let it simmer on medium heat until the wine reduces by half, which should take about 5-7 minutes.
5. Bring It All Together:
Now, stir in the crushed tomatoes, tomato paste, sugar, oregano, basil, thyme, red pepper flakes (if you like some heat), and a few shakes of salt and pepper. Give it a good mix!
6. Simmer to Perfection:
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover it partially and let it simmer for at least 45 minutes, stirring occasionally. This long simmering time allows all the flavors to meld beautifully.
7. Final Touches:
Just before you’re ready to serve, stir in the chopped fresh parsley. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serve It Up:
Serve your rich meat sauce over a bed of cooked spaghetti. Feel free to sprinkle some grated Parmesan cheese on top, along with extra parsley for a nice garnish. Enjoy your comforting, hearty plate of spaghetti!
FAQ for Rich Spaghetti Meat Sauce Made With Red Wine
Can I Use a Different Type of Meat?
Absolutely! While ground beef is traditional, you can mix in ground pork or turkey for a leaner option. If using turkey, just note that the flavor will be milder, so you might want to enhance it with additional seasonings.
What Can I Substitute for Red Wine?
If you prefer to avoid alcohol, you can replace the red wine with beef broth for richness or use a splash of balsamic vinegar diluted with water for acidity. Both alternatives can still yield a delicious sauce!
How Long Can I Store Leftover Sauce?
Leftover meat sauce can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, just warm it in a saucepan over low heat or in the microwave until heated through.
Can I Make This Sauce Ahead of Time?
Absolutely! This sauce can be made a day ahead or even longer, as the flavors deepen with time. Just let it cool before refrigerating. Reheat gently on the stove before serving with freshly cooked pasta.
