The internet is an amazing place, full of (recipe) fact and fiction, particularly when it comes to homemade Spaghetti Sauce Recipes; many of which claim they are “the recipe to die for”.
In Italy, because a homemade spaghetti sauce (“sauce” a/k/a “gravy” and “ragù” if they contain meat) recipe is so regional (there are 20 recognized regions) there is no such thing as a right or wrong homemade spaghetti sauce recipe. Each region often adds its own twist to a homemade recipe. But, so many American versions of a homemade spaghetti sauce recipe are so far afield they don’t approximate ANY regional recipe. They are purely American recipe inventions and lack the heart and soul of any of the authentic homemade spaghetti sauce recipe versions.
Here are two of the stupidest homemade spaghetti sauce recipes I’ve seen to date. As opposed to dying for these, you might want to kill instead.
One is a YouTube video where the “chef” mixes up a recipe with umpteen different spices and herbs with…are you sitting down… ground turkey, and calls it a meat sauce recipe. He would be hung by dawn if he tried this homemade spaghetti sauce recipe on anyone in Italy.
The other recipe is from a web site that is the first Google search result when you type in “Spaghetti Sauce Recipe”. In their purportedly “authentic” homemade recipe these incompetents direct you to add everything but the kitchen sink to the homemade sauce recipe including Worcestershire sauce and vinegar. Sounds like a ketchup recipe to me.
Homemade Spaghetti Ragù (with meat) Recipe – serves 8 (approx. $1.00 per serving)
- 1 lb. ground beef
- 1 lb. ground pork
- 4 Medium White Onions chopped fine
- 3 28 oz. cans crushed tomatoes, preferably packed without citric acid
- Olive Oil – six tablespoons
- Sugar – two tablespoons
- Sea Salt – one tablespoon
- Black Pepper – two teaspoons
- 1 1/2 lb. Spaghetti or Macaroni
Brown the onions in the six tablespoons of olive oil until dark brown. Add the ground beef and pork and sauté until it loses it red color, several minutes. Add the tomatoes, sweetener, salt, black pepper and stir. Bring to a boil and then lower the heat to a medium simmer and cook for approximately 30 minutes, stirring regularly.
When the homemade spaghetti ragù is finished, cook the spaghetti or macaroni until extra firm or al dente, in salted water. This means far less time ( see our Pasta-101 article/recipe ) than the cooking instructions on the box call for.
Drain the spaghetti, add two large ladles of homemade spaghetti ragù to the same pasta pan over a low heat, return the drained spaghetti to the pan and toss, like you would a large salad. Make sure all the spaghetti is covered in homemade sauce, adding more as needed, but not so it is swimming or dripping. Serve spaghetti with several additional spoonfuls of the homemade spaghetti sauce on top of each dish and a heavy dusting of either Pecorino Romano or Parmigiano-Reggiano cheese.
NO dried herbs, particularly oregano, that’s for a pizza sauce recipe only, trust me. And NEVER, EVER, mix onion and garlic in the same recipe. Either ONE or the OTHER, but not both in the same recipe. Period. It’s simple things like this that make American tourists swoon about the food in Italy.
Hope you enjoy this Homemade Spaghetti Sauce recipe!