I am somewhat of a spaghetti sauce snob and I blame my mom, Nance. She created this recipe when I was a little girl and I promise you it is the BEST spaghetti recipe you will ever try. *VERY KID-FRIENDLY…Eden is known to eat 6 bowls in one sitting.*
Truth is, I never even order spaghetti at restaurants and I find I don’t enjoy most marinara sauces because I’ve been spoiled growing up in this homemade sauce.
I’ve asked to share this recipe before on my blog, but my mom has kept it close to her vest and for good reason! When I asked to share again, she agreed… so do me a solid, if you make this recipe let us know what you think and credit Nance.
It’s a family secret recipe and a family favorite.
*This recipe asks you allow sauce to simmer for 2 hours.By allowing the sauce to simmer for a longer period of time, the flavors deepen and can develop a richer profile. This sauce tastes even better the next day… this is also the sauce I use in my Christmas Lasagna.
NANCE’S SECRET SPAGHETTI SAUCE
PREP TIME: 25 minutes
COOK TIME: 2 hours
TOTAL: 2 hours and 25 minutes
- 1 lb. ground beef
- 1 lb. Italian sausage
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
- 1 whole yellow onion
- 2 tablespoons brown sugar
- ⅓ cup red wine
- ½ cup shredded parmesan cheese
- 2 tablespoons basil leaves
- 2 tablespoons oregano (fresh if you can snag it)
- 2 bay leaves
- 1 large can crushed tomatoes (we prefer the Dei Fratelli brand… don’t skimp and go with generic brands when it comes to the tomatoes and tomato paste)
- 1 large can Italian tomato sauce (Dei Fratelli brand)
- 2 small cans tomato paste (Contadina brand)
- 1 box spaghetti noodles
- Cook ground beef and Italian sausage in a skillet with olive oil and a pinch of garlic. Grind the meat as chunky as you’d like for your sauce. Cook until brown, drain grease and set aside
- In a large sauce pan, heat olive oil and garlic until fragrant
- Add crushed tomatoes, Italian tomato sauce and tomato paste to sauce pan
- Add brown sugar, red wine, oregano, basil leaves, bay leaves, parmesan cheese and stir until combined
- Add meat and one large onion (peeled, but not cut you will discard this later when serving)
- Bring sauce to boil and then return burner to low and cover, allow to cook for 2 hours on low heat, stirring occasionally (I set a timer for a stir every 20-30 minutes)
- When 2 hours is almost up, cook spaghetti noodles according to package
- Discard bay leaves and onion and serve warm with additional parmesan cheese sprinkled on top and garlic bread on the side