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My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...

Spaghetti Sauce: Homemade & Best Ever!

My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories per serving 370 kcal

Ingredients

  • 12,5 oz ground beef (350 g)
  • 1 tbsp tomato paste
  • 1 lb canned chopped tomatoes (450 g)
  • 1 small onion
  • 1 large fresh carrot
  • 3 large garlic cloves
  • 1 stalk fresh celery
  • 1 generous glass red wine
  • 2 tbsp worcester sauce optional
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh rosemary
  • olive oil
  • pepper
  • salt

Instructions

  1. Peel the onion, the garlic cloves and the carrots. Chop the vegetables and the celery up roughly. Add it all to a clean blender and pulse a few times until you get a fine vegetable crumble.
  2. My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...
  3. Pour a good splash of olive oil in large non-stick frying pan and place it over medium heat. Add the blended crumble of onion, carrot, celery and garlic once the olive oil is hot.
  4. My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...
  5. Quickly stir fry the vegetable mix for about 4 to 5 minutes until fragrant. In the meantime shred the ground beef into smaller chunks. Then add them to the stir fried vegetables is the hot pan.
  6. My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...
  7. Stir the ground beef and vegetables regularly and brown the beef for 4 to 5 minutes on all sides. Break any large chunks of ground beef using a fork. Season the beef mince with a good dash of pepper and salt. I also like to add a splash of worcester sauce (optional) at this stage. Also pour in the glass of red wine.
  8. My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...
  9. Then add the canned chopped tomatoes, the tomato paste, the balsamic vinegar and the fresh sprigs of rosemary to the baked ground beef.
  10. My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...
  11. Stir all the ingredients very well now. Then put a lid on the pan and turn the heat a little lower. Simmer the spaghetti sauce for 45 minutes to 1 hour. Keep an eye on the simmering spaghetti sauce and add a little water or red wine if necessary. In the end check the seasoning of the spaghetti sauce and add extra pepper or salt to taste if necessary.
  12. My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...
  13. Remove the cooked sprigs of rosemary. Take the spaghetti sauce off the heat and let it rest for now under a lid. Cook some pasta in the meantime. Then divide the cooked pasta over deep plates. Top with a good scoop of the freshly made spaghetti sauce. Sprinkle with grated cheese (optional) and serve piping hot.

  14. My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...