This hearty spaghetti meat sauce is packed with flavor, thanks to the rich red wine and a medley of meats. It’s perfect for cozy family dinners or impressing guests!
Whenever I make this sauce, my whole kitchen smells divine! I love serving it over pasta, and don’t forget the garlic bread on the side—yum!
Key Ingredients & Substitutions
Olive Oil: A good quality olive oil is perfect for sautéing and adds healthy fats. If you’re out, you can use vegetable oil or even butter for a different flavor profile.
Ground Beef: I love using a mix of beef and pork for extra flavor, but you can use just beef or substitute with turkey or chicken for a leaner option.
Italian Sausage: Toss in some Italian sausage for a flavorful kick. If you’re avoiding pork, turkey sausage works great too, or skip it altogether if you prefer a lighter sauce.
Red Wine: A dry red wine enhances the sauce, but if you’re not using wine, try using beef broth or grape juice for flavor (add a splash of vinegar to mimic acidity).
Crushed Tomatoes: Canned crushed tomatoes are super convenient. If you have fresh tomatoes, chop them up and use them, but they may take a little longer to cook down.
How Do I Get the Best Flavors When Simmering the Sauce?
Simmering is key for building flavor in your sauce. A longer simmer time allows flavors to blend beautifully. Here’s how to do it:
- Start with sautéing your veggies to draw out their natural sugars.
- Adding the wine helps lift those flavors off the pan’s bottom, making a richer sauce.
- Once everything is combined, reduce the heat and let it simmer gently to deepen the flavors for at least 45 minutes.
- Remember to stir occasionally to prevent sticking, and taste as you go to adjust seasonings!
Rich Spaghetti Meat Sauce Made With Red Wine
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground beef (or a mix of ground beef and pork)
- 1/2 pound Italian sausage, casings removed (optional for extra richness)
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
- 1 pound spaghetti
How Much Time Will You Need?
This delicious spaghetti meat sauce will take you about 15 minutes to prep and about 1 hour for cooking. You’ll savor the rich flavors created while simmering, making it well worth the time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large, heavy-bottomed skillet or saucepan over medium heat. Add the finely chopped onion, carrot, and celery. Sauté until the vegetables are softened and fragrant, which should take about 5-7 minutes. We want them to be colorful and flavorful!
2. Add the Garlic:
Next, toss in the minced garlic, cooking for just about 1 minute more. Stir constantly to avoid burning the garlic, as it can turn bitter if cooked too long.
3. Brown the Meat:
Now it’s time to add the ground beef and Italian sausage (if you’re using it). Increase the heat to medium-high and cook until the meat is browned, breaking it up with a spoon as it cooks. This should take about 6-8 minutes. If there’s any excess fat, drain it out.
4. Deglaze with Red Wine:
Pour in the red wine and bring the mixture to a simmer. Let it bubble away for 5-7 minutes until the wine reduces slightly and the alcohol smell fades. This will deepen the flavor of your sauce!
5. Build the Sauce:
Stir in the crushed tomatoes, tomato paste, oregano, basil, thyme, bay leaf, and add salt, pepper, and sugar if you want to balance the acidity. Mix everything well so that all the flavors combine beautifully.
6. Let It Simmer:
Bring the sauce to a gentle simmer. Reduce the heat to low and cover it partially with a lid. Let the sauce cook for at least 45 minutes, stirring occasionally. Trust me, the longer it simmers, the more flavor it develops!
7. Cook the Spaghetti:
While your sauce is bubbling away, cook the spaghetti according to the package instructions until it’s al dente. Once it’s done, drain it and set aside.
8. Finish the Sauce:
When the sauce is ready, remove the bay leaf and stir in the freshly chopped parsley for a burst of color and freshness.
9. Serve and Enjoy:
Serve a generous portion of the rich meat sauce over the cooked spaghetti. Don’t forget to sprinkle some freshly grated Parmesan cheese on top—it’s the perfect finishing touch!
Enjoy your rich and flavorful spaghetti meat sauce made with red wine! It’s sure to be a family favorite!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Meat?
Absolutely! While this recipe uses ground beef and optional Italian sausage, you can easily substitute with ground turkey or chicken for a leaner version. You can also use a mix of beef and pork for added flavor or go entirely meat-free with lentils or mushrooms for a vegetarian option!
What Can I Substitute for Red Wine?
If you prefer not to use wine, feel free to replace it with beef broth for a similar depth of flavor. Alternatively, grape juice mixed with a splash of vinegar can mimic the acidity of wine without the alcohol.
How Should I Store Leftover Sauce?
Store leftover meat sauce in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just be sure to cool it completely before freezing, and thaw it overnight in the fridge before reheating!
Can I Make This Sauce Ahead of Time?
Yes, making the sauce ahead of time is a great idea! You can prepare it up to a day ahead, cool it down, and store it in the fridge. Reheat gently on the stove, adding a splash of water or broth if needed to loosen it up before serving over the pasta.
