Homemade Spaghetti Sauce

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The following recipe is based off the tomato sauce recipe from The Frugal Gourmet Cooks Italian

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One of my dad’s favorite meals was spaghetti, as I’ve probably mentioned on this blog before. As a result, my mom made it a lot, and sometimes she made this incredible homemade spaghetti sauce, based on a recipe from The Frugal Gourmet.

You can be a gourmet in your own home with this recipe! Don’t be afraid of the long ingredient list - it just takes some time to mince them all up. Believe me, this spaghetti sauce is so hearty and satisfying it is definitely worth the work. I usually add a chuck roast for added protein, but it is just as delicious without.

Cooking Level

Foundational | BEGINNER | Intermediate | Advanced

Yield: 12+ servings

Author: Karyn Shalda, Cooking to the Point; The Frugal Gourmet

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Homemade Spaghetti Sauce

Who says you can't be a gourmet in your own home? This better-than-restaurant-quality spaghetti sauce cooks low and slow over three hours, turning into a thick and hearty mixture of robust flavors. A chuck roast can be added for extra flavor and protein!

Prep time: 20 MinInactive time: 3 HourTotal time: 3 H & 20 M

Ingredients

• 1/4 C olive oil
• 1  1/2 medium-sized onions
• 2 celery ribs
• 2 carrots
• 8 oz. mushrooms
• 6 garlic cloves
• 1 large bunch fresh parsley
• 6 oz. tomato paste
• 2  28 oz. cans tomato puree
• 2 C red wine (preferably a good drinking wine)
• 2 C chicken or vegetable broth)
• 1 T dried oregano
• 1 T dried basil
• 1 t dried rosemary
• 2 cloves
• 2 bay leaves
• 1  1/2 t pepper
• 1 T salt (kosher preferred)
• 1 t sugar
• 1  2-3 lb. chuck roast (optional)

Instructions

Chuck Roast Instructions (if using)

1. Coat the bottom of a large stock pot or Dutch oven with olive oil or avocado oil. Heat over medium-high heat until shimmering.
2. Cut the chuck roast into 4 equal pieces, trimming off any large bits of fat if necessary.
3. Working in batches of two, brown the chuck roast on all sides (about 3 minutes per side), adding more oil if necessary. Once browned, set aside on a plate.
4. Add all the ingredients of the sauce as described below, then add the chuck roast back in.
5. After the sauce is done, remove the meat with a pair of tongs and shred using two forks. Add back into the sauce and stir to combine.

Sauce Instructions

1. Wash all produce. Mince the 1  1/2 onions, 2 ribs of celery, 2 carrots, 8 oz. mushrooms, 6 cloves of garlic, and chop the parsley.
2. In the same large stock pot or Dutch oven that you browned the meat in (if using), place 1/4 C or so of olive oil, just enough to coat the bottom.
3. Add all of the chopped vegetables, parsley, and garlic, and cook until softened, about 5-7 minutes.
4. Add the 1 T oregano, 1 T basil, 1 t rosemary*, 2 whole cloves, 2 bay leaves, 1  1/2 t pepper, 1 T kosher salt, and 1 t sugar. Stir to combine with the vegetables. 
5. Add the 2  28 oz. cans of tomato puree, the 6 oz. tomato paste, the 2 C red wine, and 2 C chicken or vegetable broth. 
6. Add the chuck roast back to the pot if using, and bring to a low boil. Let simmer for about 3 hours with the lid of the pot cracked, stirring occasionally to avoid burning on the bottom.
7. After shredding the meat (if using), serve with your favorite pasta, top with fresh grated parmesan cheese, and enjoy!

Notes:

*I don't like the woody stems of rosemary, so I usually grind up the teaspoon of dried rosemary in a mortar and pestle.

To heat up leftovers, heat the sauce in a small sauce pan over medium heat until bubbling. Lower the heat until ready to serve. To reheat leftover pasta, place in boiling water for 1-2 minutes.

As a child, I remember mom watching The Frugal Gourmet on PBS, and remember its closing theme song being one of my first exposures to classical music (namely Handel’s Bourré from his Water Music suites). To this day, that song still reminds me of that cooking show.