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Spaghetti Sauce

Joe of New York City can't figure out the difference between Spaghetti sauce and Marinara sauce....


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  • 1/3 Cup Garlic
  • 1 Red Onion
  • 1 Yellow Onion
  • 1 White Onion
  • 6 TBS Olive Oil
  • 1 Pound Italian Sausage
  • 1 Pound Lean Ground Meat
  • 2 Cups Cabernet Sauvignon
  • 2 28 Ounce Cans Whole Peeled Tomatoes
  • 2 28 Ounce Cans Chopped Tomatoes
  • 2 28 Ounce Cans Crushed Tomatoes
  • 1/3 Cup Dry Basil
  • 1/3 Cup Dry Oregano
  • 2 Bay Leaves
  • 1 TBS Fennel Seed
  • 2 Cups Cold Water
  • 2 16 Ounce Cans Tomato Paste
  • 1/4 Cup Balsamic Vinegar
  • 1/3 Cup Sugar
  • 1/2 Cup Pecorino Romano Cheese
  • Salt & Pepper To Taste

Procedure: In a Large pot saute in 3 TBS olive oil, chopped garlic and onions.  In a separate large pot in 3 TBS olive oil, cook sausage and meat.  Once both pots have been caramelized, deglaze with one cup of cabernet sauvignon each.  Then combine meat to vegetable pot.  Add tomatoes and all dry herbs to the pot and water, and let cook on medium heat for 1-2 hours. Stir often. Thicken with tomato paste and enhance flavors with vinegar, sugar, cheese, and salt and pepper.  Cook on low heat for 1 more hour. Stir often.  Enjoy! 


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