Spaghetti Gravy

Use this spaghetti gravy recipe with homemade spaghetti noodles and you’ll never order spaghetti at an italian restaurant again. Serve with garlic bread and a heavy pour of red wine.

The tomatoes used in the recipe are DOP certified San Marzano tomatoes. DOP is the Italian abbreviation for Protected Designation of Origin. Considered the Ferrari of canned tomatoes, they are well worth the price tag. San Marzano is a type of tomato as well as a region in Italy between Naples and Salerno. When shopping for these tomoatoes at your local store it is important that you make sure the can says “DOP certified”. Several American canned tomato companies will sell their own version but they are not DOP certified San Marzano.

5 from 1 vote

Spaghetti Gravy

I have changed this recipe so many times and tried so many variations I feel this sauce is the perfect blend of savory, spicy & sweet. It goes well with any type of pasta but you can't go wrong traditional spaghetti noodles.

Servings 8

Prep Time 15 mins

Cook Time 1 hr

Ingredients

• 3 tbsp Olive Oil
• 1 Yellow Onion
• 7 Garlic Cloves
• 1 Celery Stalk
• 1 Whole Carrots
• 2 tbsp Tomato Paste
• 24 oz San Marzano Whole Tomatoes
• 1 lb Hot Italian Sausage
• 8 oz Chicken Broth
• 4 oz Red Wine Cabernet
• 2 tbsp Brown Sugar
• 1 tsp Red Pepper Flakes
• 1 Whole Bay Leaf
• 1 Fresh Basil Sprig
• 1 tbsp Fresh Thyme
• 2 tbsp Fresh Parsley
• 2 tbsp Goat Cheese
• 1 tbsp Sea Salt
• 1 tsp Ground Black Pepper
• 1 lb Spaghetti

Instructions

• Finely dice onion, carrots and celery. Slice garlic cloves into slivers.
• Heat a medium sized pot to medium-high heat. Add olive oil. Once the oil is hot, add onions, carrots and celery. Cook until vegetables soften. Add garlic and cook for 1 minute. Add tomato paste and combine until tomato paste darkens.
• Add the italian sausage to the pot and begin to break up the sausage with a large spoon. Cook until there is no pink in the sausage.
• Pour whole tomatoes into a bowl and break them up using your hands or a wooden spoon. Do not break up the tomatoes too fine. You want them to be a little chunky. Add to the pot with the other ingredients.
• Add chicken broth, red wine, brown sugar, red pepper flakes, bay leaf, salt, and black pepper. Stir all ingredients together. Lay basil sprig on top of sauce but do not submerge. Bring to a simmer for 30 – 45 minutes or until sauce has thickened. Remove from heat.
• Remove bay leaf and basil sprig. Roughly chop parsley and add to sauce. Add thyme and goat cheese. Stir until well combined. Add additional salt and pepper to taste.

Notes

There’s no comparison to using homemade pasta, but store bought works fine. Follow the directions on your box of pasta. It’s important to liberally season your pasta water with salt before cooking. Drain noodles. Do NOT rinse pasta under water. The starch helps the sauce stick to your pasta. Otherwise you’re left with a plate of water under your pasta.

Course: Main Course

Cuisine: Italian

Keyword: Sauce, Spaghetti

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