This recipe is seriously one of the best! I used to hate pasta. I’m not sure why because now it’s just about all I crave. And, spaghetti and lasagna have been at the top of Ian and I’s meal planning list for the past few weeks. (If you subscribe to the blog, via the pop-up you can access the same exact grocery list I use for free!).
Well, I finally made a sauce that I feel confident declaring as an all-purpose sauce! So far, Ian and I have used this sauce for spaghetti, lasagna, and we even used it as pizza sauce. I also think this would be fantastic placed in a French roll with provolone cheese, or a meatball sub, sans meatballs because this sauce is very meaty.
Ever since Ian and I started committing to making our meals from scratch, anything else pales in comparison when it comes to taste. I have also found that whenever I use store-bought dressings or sauces, they taste overwhelmingly sweet or too salty. It’s been a fascinating experience with realizing how our food doesn’t need nearly as much salt or sugar to get a fantastic flavor. It still amazes me how our food at home tastes better than anything we could order out. Now, I need to make my own cheesecake recipe, and I’m all set!
This sauce recipe is fabulous. It has all the elements of a red sauce one could desire with heartiness from ground beef and sweet Italian sausage, and earthiness from various seasonings. The mixture of crushed tomatoes, sauce, and paste form the perfect consistency to hold up to any noodle or bread. And, finally, what red sauce is complete without some fantastic red wine? None. That’s why my red sauce has some Cabernet Sauvignon, which having a glass while cooking this sauce is a must. 😉
To the best of my knowledge this recipe is gluten free, as long as you find gluten free sausage and noodles and use certified gluten free ingredients. This recipe is not meat free. I’m actually working on making a vegetarian version with lentils and mushrooms because I have expressed before in this post how I’m not the biggest meat eater.
All-Purpose Pasta Sauce
Time: 1 hr. 15 min
Servings: Too many to Count
1 lb. Sweet Italian Sausage casings removed
1 lb. Ground Beef (I use 80/20, typically)
¾ C. Diced Red Onion
2 cloves Garlic minced
28oz. can Crushed Tomatoes (I used one that also has basil)
15oz. can Tomato Sauce
(2) 6oz. cans Tomato Paste
½ C. Good Red Wine (I used a Cabernet Sauvignon)
1 Tbsp. Pure Maple Syrup (I use the real stuff)
½ C. Chopped Fresh Parsley
2 tsp. Dried Basil
1 tsp. Italian Seasoning
2 tsp. Salt
½ tsp. pepper
½ tsp. Crushed Red Pepper Flakes
½ tsp. Dried Oregano
2 tsp. Fennel Seeds
- Heat 1 Tbsp. Olive Oil in a medium size pot over medium high heat.
- Add chopped red onion, and cook until translucent. Then add minced garlic and cook for about a minute, until fragrant.
- Now, add cans of crushed tomatoes, tomato sauce, and tomato paste. Stir thoroughly.
- Add your red wine of choice and stir thoroughly.
- Now, add the maple syrup, chopped fresh parsley, dried basil, Italian seasoning, salt, pepper, crushed red pepper flakes, dried oregano, and fennel seeds. Stir thoroughly.
- Turn the heat down to medium low, until the sauce is at a low simmer. Place a lid on your pot.
- In a sauté pan, cook your sweet Italian sausage until done, drain the excess oil, and add it to your pot with the sauce.
- Then, sauté your ground beef until cook through, drain it, and add it to the pot as well.
- Give the pot a stir, ensuring the meat is incorporated, and allow the sauce to simmer with the lid on for 30 to 45 minutes, stirring occasionally.
- Top sauce with your favorite noodles, or use it for subs or lasagna!
**NOTE: This recipe was adapted from allrecipes “World’s Best Lasagna Recipe” by John Chandler.**
Usually, I boil a 16oz. box of whole wheat spaghetti noodles, and this sauce matches the amount of noodles. With lasagna, I usually have about a cup of sauce leftover, which is then used for hot subs with provolone cheese. Ian, of course, loves to eat this sauce by itself with a healthy sprinkling of his favorite parmesan cheese. 😉
I really hope you will give this recipe a try! It is absolutely the best sauce I have ever had, let alone made. Anytime you need a red sauce, I think this recipe will be the perfect fit.
My next post will be my homemade Butternut Butter. It’s a twist on the classic fall recipe for pumpkin butter! I can’t wait for you to see it. 😉
Have you tried making your own red sauce?