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This Silly Girl's Kitchen

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Home » Recipes » Spaghetti Sauce

September 26, 2012 By Dana DeVolk 15 Comments

Spaghetti Sauce


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Welcome back! Today I come to you with my recipe for a scrumptious basic Italian dish: Spaghetti and Meatballs (with some Italian Sausage mixed in). Everyone has their version of a basic Marinara sauce. Here I will show you my version with a few tricks I’ve learned to really kick up the flavor.

spaghetti

The base recipe for the sauce I got from my Mother who got it from my Grandmother. I grew up eating this and was always a real treat when it hit the dinner table. Here are the ingredients:

sauce prep

I always make a large batch of sauce. With this basic sauce you can make a wide range of other dishes with it. As I use the sauce I will be posting more Last Night’s Dinner recipes that will feature this sauce. You will be using:

2 1/2 ea        Italian Sausage links, which ever brand or spiciness you prefer

1 Tbls           Olive Oil

2 ea              Garlic Cloves, smashed

1 ea              Tomato Paste, canned small

2 ea              Tomato Sauce, canned large

1 ea              Head of Roasted Garlic (How To Tutorial Found Here)

1/2 Cup        Parmesan Cheese

1 1/2 Tbls     Onion Powder

1 Tbls           Garlic Powder

2 Tbls           Oregano, dried

3/4 Cup        Dry Red Wine, I used a Merlot

Salt and Pepper to taste

Start off by cutting the Italian sausage in half or however large of pieces you would like. Place the pieces in the bottom of a large pot that is heated to medium heat. Brown off the sausage on both sides and then set aside.

italian sausage

Add the olive oil to the pan. Add the fresh garlic and tomato paste and let fry in the oil to gently brown the garlic and caramelize some of the natural sugars in the tomato paste. This will also pick up any of the drippings from the bottom of the pan. We’re already starting to build lots of flavors, folks!

garlic + tomato paste

Cook the paste and garlic for about 3 minutes then add the tomato sauce. Make sure you get every last drop out of your cans, I like to add a little water to one of the cans and swish it around to get every last bit out. You don’t want to throw your money away do ya?!

water in can of tomato sauce

Just one of my many tricks from working in restaurants.

 

Mix the tomato sauce with the tomato paste so it is well incorporated. Next, Add the remaining ingredients excluding the wine.

sauce ingredients

 

Mix well. Add the Italian sausage back to the pot and add your meatballs.

marinara with meat sauce

If you made meatballs yourself in the oven then you have an extra delicious step. Make sure not to drain any of the drippings from cooking the meatballs. Taking the sheet tray you cooked the meatballs on place it back in the oven and brown the bits of drippings. You can either do this under a broiler or in your 400 degree oven. If using the broiler you need to watch very closely because this will burn fast. Also, be careful the grease will start to pop.

meatball drippings

When it is sizzling and browned take out of oven, sit on kitchen counter and pour the wine in the pan. Use the wine to de-glaze the sheet tray, you can use a spatula to help scrape up all the bits of goodness.

drippings + wine

Pour everything into your sauce pot. Mix well. If you didn’t make meatballs no biggie, just add the wine directly into the sauce pot with the other ingredients and mix together.

marinara

Now, cover this and let simmer for at least 4 hours. I normally will make this sometime in the mid morning and let it simmer all day long until dinner time. The longer it cooks the better it gets. Make sure to stir a few times every hour to make sure nothing is sticking to the bottom of the pan. When I make a large batch of this I will always just make the basic Spaghetti with meatballs, served with a salad and garlic bread. Like I said before the possibilities with this sauce is endless! I will be showing you what I make with the batch throughout more posts to come! I hope you enjoyed and get ready for your whole home to smell AMAZING!

cheese

–Dana


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Dana DeVolk
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Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]
Dana DeVolk
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Filed Under: Recipes Tagged With: cook, cooking, funny, garlic, Italian, italian sausage, marinara, marinara sauce, roasted garlic, sauce, sausage, silly, spaghetti, spaghetti and meatballs, tomato

« How To: Roasted Garlic
How To: Meatballs »

Comments

  1. Liz says

    September 26, 2012 at 12:13 pm

    My hubby asked me what I did different to my last batch of marinara as it was the best ever…darn, I have no idea! But I love all your hints…meatballs and marinara will be on our menu again soon and I’ll use your recipe 🙂

    Reply
    • This Silly Girl's Life says

      September 26, 2012 at 2:08 pm

      Thanks so much, you won’t regret it! 😉

      Reply
  2. Meg says

    September 26, 2012 at 3:14 pm

    Um, yummy! This looks amazing. Makes me want to leave work and whip some up right now.. 😉

    Reply
    • This Silly Girl's Life says

      September 26, 2012 at 3:39 pm

      Do it! Hehe!

      Reply
  3. clarice says

    September 27, 2012 at 12:34 pm

    Yummy Dana, adding the roasted garlic is brilliant. Clarice

    Reply
    • This Silly Girl's Life says

      September 27, 2012 at 2:50 pm

      Thanks! It really does add a lil extra sumthin’

      Reply
  4. claudia @whats cookin italian cuisine says

    September 27, 2012 at 6:51 pm

    Fabulous recipe… I am going to send to my brother in South Florida Fischer Island he lives in South America, he knows the owner of Badia he will love your post too!

    Reply
    • claudia @whats cookin italian cuisine says

      September 27, 2012 at 6:52 pm

      Sorry The Badia owner lives in South America…

      Reply
    • This Silly Girl's Life says

      September 27, 2012 at 7:19 pm

      Wow, thanks so much!! I love Badia, it’s the only spices I use unless they don’t have something specific.

      Reply
  5. Catherine says

    September 27, 2012 at 9:19 pm

    Dear Dana, You make a mean sauce!! I can smell it from here and it smells delicious!! Blessings my dear. Catherine xo

    Reply
    • This Silly Girl's Life says

      September 28, 2012 at 9:55 am

      LOL, thanks Catherine!

      Reply

Trackbacks

  1. Last Night's Dinner: Meatball Subs - This Silly Girl's Life says:
    October 7, 2012 at 9:02 am

    […] ya’ll! Been itchin’ to see how many more meals you can get out of that big ole pot of S-ghetti Sauce and Meatballs?! I’ve been just-a itchin’ to tell ya! (WTH?!) Well here you have night […]

    Reply
  2. Last Night's Dinner: Spaghetti Casserole - This Silly Girl's Life says:
    October 9, 2012 at 9:00 am

    […] guys! Today’s post I bring to you Spaghetti Casserole. This will combine the remaining Spaghetti Sauce that I posted earlier and the remaining Meatballs as well. This is SUPER simple and can be made […]

    Reply
  3. Chicken Parmesan Subs on Garlic Bread | This Silly Girl's LifeThis Silly Girl's Life says:
    May 23, 2013 at 9:58 am

    […] 2-3 Cups                                      Marinara Sauce […]

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  4. White Peach Sangria | This Silly Girl's LifeThis Silly Girl's Life says:
    May 25, 2013 at 1:43 pm

    […] super duper easy to make and I suggest making it at least 24 hours in advance. This is like a fine spaghetti sauce or stew, the longer it sits the better! You shall need these […]

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HI, I’M DANA!

Dana from This Silly Girl's Kitchen Blog

Dana is a professional Chef turned blogger, recipe developer, food photographer, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and four fur babies.

Read more about me HERE…

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