My Best Spaghetti Sauce

Tiege stucky


I've been trying to get this sauce right for at least 20 yrs. Finally I found the right combination of flavors,if I use wine I always add when I raise the heat ,before the broth,so the alcohol burns off.
The little bit of sugar only off sets the acid in the tomatoes, and doesn't make it sweet in any way.
Blending it really melds the sauce together,and the flavors are wonderful.

☆☆☆☆☆ 0 votes
4 people 2 meals
20 Min
3 Hr
Stove Top


2 28oz can(s)
san marzano whole tomatoes
1 can(s)
tomato paste
1 large
onion (chopped)
garlic cloves (chopped)
11/2 Tbsp
red pepper flakes
21/2 c
beef broth
1 tsp
1 tsp
thyme, dried
1 tsp
oregano, dried
fresh basil
parmesan rinds
salt to taste


1In a large pot slowly heat 2-3 T olive oil with the red pepper flakes.Add the garlic, and onions cook until soft.
Add the tomato paste, stir to cook it and open the smoky flavor up.Just a few minutes.
2Turn heat up to med- hi, add broth and scrape any left on bottom of pot.Add tomatoes, sugar, herbs , salt and the Parmesan rinds.
Reduce heat simmer,stirring ever so often,2 hrs.,or longer.
3Towards the end of cooking I remove the Parm. rinds, and use a submersion blender to make it ultra smooth.

About this Recipe

Course/Dish: Pasta, Gravies, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: For Kids, Healthy