Spaghetti Sauce (The Best)
Spaghetti Sauce (The Best)
Open in full-screen mode

Spaghetti Sauce (The Best)

Preparation
40 MIN
Cooking
3 H 15 MIN
Freezes
Partager

Ingredients

Preparation

  1. In a large saucepan, brown the meat in 30 ml (2 tablespoons) of the oil, half at a time, with the red pepper flakes. Add oil, if needed. Season with salt and pepper. Set aside in a bowl.
  2. In the same saucepan, soften the onions, carrots, celery, and garlic in the remaining oil. Season with salt and pepper. Add the tomato paste and cook for 1 minute over high heat.
  3. Add the meat, tomatoes, tomato sauce, broth, oregano, and cloves. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for about 3 hours or until it thickens. Serve over the pasta of your choice.

Note

Add fresh tomatoes?
Even if the period of abundance is upon us, you will not get the same result with peeled and seeded fresh tomatoes than with canned tomatoes, which are much softer.

Comments

  1. Excellent flavor with a slight kick from the chilli flakes, cloves add a pleasant aroma and taste. Sauce boasts a rich red eye appealing color . I have about a cup of red wine I am contemplating adding . However, this sauce tastes fabulous as is!!!!

  2. Excellent spaghetti sauce. This is definitely going to be my go-to sauce going forward. Thank you so very much for sharing!!

  3. Must admit that i'm very disappointed with this recipe. In my opinion it lacks in flavor. It needs more punch. All i can taste is the tomatoes. unfortunaltely the taste of the italian sausage gets lost in this sea of tomatoes. It's a decent base but i would suggest adding whatever ingredients fits your palate because it's pretty much flat. A couple tsp of oregano isnt nearly enough to properly flavor the sauce.

  4. We were visiting friends in the summer and they served this for dinner - we never ask for seconds and both did on this occasion! My friend shared the recipe and I've now made this several times as it has become our favourite pasta sauce. We're addicted!

  5. I’ve tried so so many sauce recipes and this is by far the only one I’d try again. If you like a great meaty slightly spicedy but not overbearing sauce then this is it.The absolute best. I didn’t use the cloves, still was a 10 plus!! I’ve poured this stuff over anything- chicken, burgers, pork you name it. Just the best. My key to a great sauce is if you can eat it warmed up with a spoon or a bit of bread then that’s the key to a great sauce!!

  6. J'ai bien aimé, par contre, la deuxième fois j'ai ajouté des champignons et des piments frais! Car j'adore!!

  7. I made this last night and it's beyond delicious. I doubled the garlic, because, well, I can lol. LOVE garlic! This is my go-to recipe from this day forward.

  8. I made your spaghetti sauce today. It is the best! I did leave out the cloves. I miss your English cooking shows. But, this will work. Thank you

  9. Delicious! My new favorite spaghetti sauce.

  10. Recipe somewhat confusing - Do you mean 2 stalks of celery or 2 ribs of celery? A stalk of celery may contain as many as 8-10 ribs. Are you saying 2 28 oz cans or 2 cans totaling 28 oz. Amount of onion, carrots and celery would be best listed as total cups of each. These vegies vary greatly in size.

  11. I have decided to answer my own dumb question (see below). I bit the bullet and tried this recipe. OMG!!! the best Spaghetti Sauce I have ever made or tasted. Well done Ricardo and Thank you!! (No Water!!!)

  12. Hi Ricardo, This recipe looks great and the 5 stars is impressive. I want to make this however I detest wet watery spaghetti sauce. Does this sauce pool water on the serving plate?. What would you do to reduce the "wet spaghetti sauce content if it is watery.??

  13. Excellent recipe ! The cloves add a subtle taste ! Merci !

  14. Hello Ricardo and thank you for this recipe, do you have an APP version so when we look at a recipe we can automatically click on the ADD TO MY GROCERY LIST and have it ready. Thank you again.

  15. What is the best way to remove the Italian sausage casings? I would like to add some red wine, but how much? I've tasted Spaghetti sauce And cake with fennel seed, it seems to be an Italian thing, is it OK to do so? Tres beau site, Merci

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum