Mom’s Spaghetti Sauce
My mom's perfected recipe, inspired by my Italian grandfather and chef, Dino Pogni. Growing up, friends would beg to stay once they smelled what’s for dinner! The secret: fennel and sausage. My twists: red pepper flakes and fresh herbs. Plan ahead and be creative with how to use it in other dishes. Buon appetito!
Time
Prep: 30 minutes
Cook: 3 hours
Ingredients
Sauce:
2 tbsp extra virgin olive oil
1 large sweet onion, finely chopped
1 tbsp minced garlic (2-3 cloves)
3 tbsp Italian seasoning
1 tbsp dried fennel seed
1 14.5 oz can organic whole tomatoes
2 6 oz cans organic tomato paste
2 15 oz cans organic tomato sauce
1 cup wine (red or white, “whatever you have on hand” says my mom)
4 tbsp sugar
1 cup water
1 package of mushrooms, cleaned and sliced …My mom says: “Skip mushrooms if you plan to freeze it.”
1 lb uncooked sweet Italian sausage, cut into 1-inch pieces (use scissors to cut right into the pan)
5 fresh parsley sprigs, chopped
5 fresh basil leaves
a few red pepper flakes
Salt and fresh ground pepper
Meatballs:
1 lb cooked meatballs, ground beef or turkey
1 egg
1/4 cup Italian breadcrumbs
1/2 tsp garlic powder
1-2 tbsp chopped onion, finely chopped
1/4 cup shredded cheese
1/4 cup grated parmesan
2 fresh basil leaves, chopped
Directions
Make the sauce. Sauté olive oil, onion (save a little onion for the meatballs), and garlic for 2 minutes. Add Italian seasoning and fennel, plus a little liquid from the can of whole tomatoes. Sauté 3 minutes. Add the can of whole tomatoes, both cans of paste, and both cans of sauce. Cook 3-5 minutes. Add wine, sugar, salt, and water. Stir and cook 3-5 minutes. Add the mushrooms and sausage. Bring to a bubble, turn heat to low, and simmer for 3 hours, stirring every 30 minutes. Add more seasoning as you go, depending on your taste (sugar, salt, fennel, seasoning). Add half of the chopped fresh herbs right before it’s done.
Make the meatballs. Pre-heat oven to 375 degrees. Mix all ingredients in a bowl, plus a little sauce that’s cooking. Bake for 25 minutes. Add to the sauce during the last hour. If added too early my mom says “they turn to mush.”
Serve hot over pasta. Top with fresh chopped parsley, basil, and parmesan.
Save any remaining sauce in an airtight container in the fridge for several days or freeze for up to 3 months.