OK, so yes, technically, I didn’t use actual spaghetti pasta when I made/photographed this. But, it’s a red, tomato based meat sauce that goes on top of noodles which in my opinion, equals spaghetti sauce. Call it what you want, I call it yummy.

The key to this sauce is letting it simmer and cook down. This is what I think is the spaghetti secret. For those of you who’ve had spaghetti where the sauce is a bit watery and leaching out liquid all over the plate, well, that’s no good. But if you let the sauce cook longer, the flavors develop MORE and the end result is a thicker, heartier sauce that doesn’t taste like liquid tomato. Sad to say, but I’ve actually eaten at restaurants that serve their spaghetti just like that! And I’m sure you have too.

Even though you need to let this simmer, this recipe for me is just about the easiest thing you can make. And a good spaghetti recipe is something everyone needs to know. So for you new cooks just starting out (or seasoned veterans), this one’s a keeper!

Spaghetti Sauce

• 1 lb. Italian sausage, bulk (or 1/2 pound each of ground pork & ground beef)
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 8 ounces crimini mushrooms, sliced (that’s a whole package)
• 2 garlic cloves, minced
• 1/2 c. red or white wine (whatever you have on hand that’s open)
• 28 ounce can of crushed tomatoes
• 15 ounce can of diced tomatoes
• 1/4 c. grated parmesan cheese
• 1/8 tsp. salt (if using ground pork & ground beef) OR 1/4 tsp. salt (if using Italian sausage)
• 1/2 tsp. pepper
• 1 tsp. Italian seasoning

In a large pot or Dutch oven, heat over medium. Once hot, add in the Italian sausage. Cook until almost fully browned, stirring occasionally and add in the onion and bell pepper. Stir together and let cook for about 3-4 minutes. Add in the mushrooms and garlic. Cook for 1 more minute. Then add in the wine. Stir, making sure to scrape up any bits stuck to the bottom of the pot. Let cook for 1-2 minutes or until wine has slightly reduced. Then add in both cans of tomatoes and seasonings. Once sauce starts bubbling, add in the parmesan cheese and stir together until it has melted. Reduce heat to a simmer and leave uncovered on the stovetop for approximately 1 1/2-2 hours, or until it has reduced and reached a thicker sauce stage. Serve over spaghetti or your favorite pasta.

*This also freezes exceptionally well! So once it’s cooled, you can pop it into a plastic freezer container (even a gallon sized Ziploc freezer bag works great, but make sure to lay flat on top of something) and place in the freezer. I heart having this type of stuff already made and waiting for me in the freezer on those hectic days.