I can’t wait to share my Homemade Spaghetti Sauce recipe with you. I combine good-quality extra virgin olive oil, Italian sausage, and crushed San Marzano tomatoes to create a rich meat sauce that sings with garlic, red wine, fresh basil, and a pinch of crushed red pepper. The result is a true Italian gravy meant for savoring.

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I love cooking up this authentic Italian gravy that’s got a really meaty kick and a rich flavor that stands out among Italian sauce recipes. I start by heating 2 tbsp of extra virgin olive oil in a large pot and adding 1 lb of Italian sausage (casings removed) along with 1/2 lb of ground beef.

Then I toss in a finely chopped onion and 4 minced garlic cloves until they get soft and smell amazing. Next, I stir in 2 tbsp tomato paste, then add 2 (28 oz) cans of crushed San Marzano tomatoes and pour in 1/2 cup of red wine, plus 1 cup of water.

I let everything simmer with 1/4 cup roughly chopped fresh basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp chopped fresh parsley, 1 tsp salt, 1/2 tsp black pepper, and a pinch of 1/4 tsp crushed red pepper flakes. The result is a hearty meat sauce perfect for your spaghetti night.

Enjoy!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, the combo of Italian sausage and ground beef gives it a crazy rich meaty flavor that makes every bite feel hearty and satisfying. Second, I love how all the flavors kind of blend together when you let it simmer for a long time – the tomato paste, red wine, and herbs all come together so that even if I sometimes mess up a stir or two, it still tastes amazing. Third, those fresh basil and parsley bits add such a bright, fresh kick that cuts through the richness of the meat, making it feel balanced even on a rough day. Finally, this sauce always reminds me of home-cooked family dinners, so even if I make a few mistakes here and there, its comfort food vibe always makes me feel better.

Ingredients

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Extra virgin olive oil: Rich in healthy monounsaturated fats supporting heart health and adds fruity flavor to the sauce.
Italian sausage: Packed with protein and spices, this sausage provides bold flavor and rich texture to gravy.
Ground beef: Adds additional protein and depth, giving the sauce a hearty and satisfying bite.
Canned San Marzano tomatoes: These tomatoes offer sweet acidity and vibrant color, acting as the tomato sauce base.
Red wine: Enhances the depth and complexity with a tangy note, blending beautifully with the savory meat.

Ingredient Quantities

Extra virgin olive oil – 2 tbsp

Italian sausage (casings removed) – 1 lb

Ground beef – 1/2 lb

Onion, finely chopped – 1 large

Garlic cloves, minced – 4 cloves

Canned San Marzano tomatoes, crushed – 2 (28 oz) cans

Tomato paste – 2 tbsp

Red wine – 1/2 cup (optional but really recommended)

Water – 1 cup

Fresh basil leaves, roughly chopped – 1/4 cup

Dried oregano – 1 tsp

Bay leaves – 2

Fresh parsley, chopped – 2 tbsp

Salt – 1 tsp or to taste

Black pepper – 1/2 tsp

Crushed red pepper flakes – 1/4 tsp (if you like a bit of heat)

How to Make this

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1. Heat the extra virgin olive oil in a large heavy pot over medium heat. Add the Italian sausage (with casings removed) and ground beef. Break them up with your spoon and let them cook until they are browned and starting to get a bit crispy, about 8 minutes.

2. Add the chopped onion to the pot with your meat and cook for about 4-5 minutes until the onion turns soft. Then mix in the minced garlic and let it cook for another minute until fragrant.

3. Stir in the tomato paste and let it sit with the meat and onions for a couple of minutes. This helps intensify the flavor of the paste.

4. Pour in the red wine (if you’re using it) and let it simmer for about 3 minutes so the alcohol can evaporate and the flavors start to blend together.

5. Add the crushed San Marzano tomatoes along with the water to the pot. Stir well and bring the mixture to a gentle simmer.

6. Now add the dried oregano, bay leaves, and crushed red pepper flakes. Stir in the roughly chopped fresh basil, chopped fresh parsley and season with salt (about 1 tsp or to taste) and black pepper (1/2 tsp).

7. Reduce the heat to low so it simmers gently. Let the sauce cook uncovered for at least 1 1/2 hours, stirring every now and then. This slow simmer helps all the flavors marry together.

8. Check the seasoning and adjust salt and pepper if needed. Remove the bay leaves before serving.

9. Serve hot over your favorite pasta, and don’t be surprised if your family asks for seconds since this sauce is so comforting and full of flavor.

Equipment Needed

1. Large heavy pot
2. Wooden spoon for stirring and breaking up the meat
3. Chef’s knife for chopping the onions, garlic, and herbs
4. Cutting board for prepping all your veggies and herbs
5. Measuring cups and spoons to get the liquid and spices right
6. Can opener to open the crushed tomato cans
7. Ladle for serving your sauce over pasta

FAQ

Q: Can I substitute the Italian sausage with something else?

A: Yeah, you can use ground pork or turkey. They won't taste exactly the same but the gravy will still be delish.

Q: How long should I simmer the gravy?

A: Its best to let it simmer for at least 45 minutes to an hour. This gives the flavors time to meld really well.

Q: Do I need to use red wine?

A: Red wine is optional but its really recommended because it adds a rich flavor. If you dont have any, you can skip it but consider adding a bit more water or broth.

Q: Can I freeze leftovers?

A: Absolutely, the gravy freezes great. Just let it cool completely and store in an airtight container for up to 3 months.

Q: Should I skim off the fat after cooking?

A: If you prefer a leaner sauce you can skim the fat from the top after it cools a bit, but its totally up to your taste.

Authentic Italian Gravy Recipe Substitutions and Variations

Extra virgin olive oil: You can use avocado oil or even a mild canola oil if you dont have olive oil on hand
Italian sausage: If you cant find it, try using turkey sausage for a lighter version
Ground beef: Lean ground turkey works fine if you want something a bit leaner and healthier
Red wine: If there’s no wine available, you can substitute with a bit of red grape juice mixed with a splash of vinegar
Canned San Marzano tomatoes: Regular plum tomatoes (crushed well) will work too if youre unable to find the authentic ones

Pro Tips

1. Make sure you brown the sausage and beef really well, cause all that crispy stuff on the bottom loads your sauce with flavor. It not only adds taste but also helps when you add the wine to lift all the delicious bits off the pot.

2. Let the sauce simmer for a long time so that all the flavors meld together. Don’t rush it – a slow simmer makes the meat and spices blend, even if you sometimes forget to stir on a busy day.

3. If the sauce tastes a bit too acidic, try adding a pinch of sugar. It might seem simple but a little sweetness can really balance out the tomatoes and wine.

4. When using red wine, wait until it has mostly evaporated before adding your tomatoes and herbs. This trick makes sure you get the deep wine flavor without the sharp taste of alcohol.