Heat the oil in a large heavy stockpot over medium heat. Add the onions, carrots and celery and season with salt and cayenne. Cook stirring often until the onions are soft and golden, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the red wine and cook until reduced in half about 5 minutes.
Add the tomato sauce, broth, crushed tomatoes, diced tomatoes, tomato paste, Italian seasoning, sugar and crushed red pepper flakes. Simmer over low heat all day or in a crock pot on low all day.
I add browned ground beef or meatballs. 2 pounds for the whole recipe. I usually make half a recipe using 2 cans of tomatoes and a whole can of the tomato paste. I don't always have the crushed tomatoes on hand so I use the petite diced tomatoes. I also don't like carrots so I don't put them in and I used dried celery flakes for the celery.
Originally Submitted
9/2/2013
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