my spaghetti sauce

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mysaucefinal

This is my favorite recipe for spaghetti sauce. A few people have asked for the recipe and I’m happy to share. If you’ve eaten spaghetti at our home when Jeff was cooking, you’ve had a completely different dish. I like his spaghetti sauce recipe too, but it’s not the same as mine. Simmering the sauce in the slow cooker makes this a very easy sauce to make, and allowing the sauce to set in the refrigerator overnight gives the flavors a chance to “marry” so you end up with the most flavorful sauce possible.

1 and 1/4 lb. pork spareribs

1 and 1/4 lb sweet Italian sausage

1 (28 oz can) tomato puree

1 (28 0z can) fire roasted, diced tomatoes

1 (28 oz can) crushed tomatoes

3 cloves fresh garlic, minced

1 whole onion chopped fine

1 small can tomato paste

1/4 cup Fresh marjoram, basil, and oregano, chopped fine

(or a couple teaspoons of each herb if using dry)

2 Tablespoons fennel seeds

1 small tomato paste can full of dry red wine

salt and pepper to taste

Brown the meat and onion. Pour off excess grease.  Place all ingredients in a stock pot and bring to boil. Transfer to a large slow cooker and simmer for 3 hours, stirring occasionally. Cool. Place in refrigerator to set over night. Serve the next day over spaghetti with a salad and this amazing garlic bread.

Enjoy!

~Melissa

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  22 comments for “my spaghetti sauce

  1. May 28, 2011 at 2:25 pm

    YUM!

    • Melissa
      May 28, 2011 at 3:11 pm

      it’s so darn good!

  2. May 29, 2011 at 5:06 pm

    Thanks for sharing! I was one of the ones who asked for the recipe and now I can’t wait to try it!!!

    • Melissa
      May 29, 2011 at 5:09 pm

      I thought of you while posting this…I so hope you like it! Try that garlic bread too…the stuff is uh mazing 😉

  3. Kimber Dunn
    May 30, 2011 at 6:24 pm

    I can’t wait too – I am planting lots of tomatoes and plan to make more speghetti sauce this year!! Thanks for sharing!!!

    • Melissa
      May 30, 2011 at 6:31 pm

      you’re welcome Kimber 🙂

  4. December 17, 2011 at 10:35 pm

    Mmmmmmm. Now I’m craving spaghetti! Do you deliver to Hutchinson?

    • Melissa
      December 18, 2011 at 12:00 am

      of course I do! Leaving right now! hee hee 🙂

  5. Patty Kasiewicz
    May 14, 2012 at 4:46 pm

    My hubby loves sketti.
    he is gonna make it your this week.

    • Melissa
      May 14, 2012 at 5:00 pm

      enjoy Patty! and thanks so much for commenting 🙂

  6. May 14, 2012 at 4:52 pm

    Why oh why oh WHY am I not having spaghetti tonight?!?!? Both recipes sound way over the top, Melissa! Not surprising, of course :)Thank you for all you do to inspire us every day, and
    C O N G R A T U L A T I O N S on crossing the 4K milestone! 🙂

    • Melissa
      May 14, 2012 at 5:02 pm

      Thanks so much my sweetie Michele! <3 you encourage and inspire me every day too! xo

  7. November 24, 2013 at 2:48 pm

    I haven’t cooked my sauce with meat. Someone said that adding the meat made all the difference. I’m looking forward to trying your version.

    • Melissa
      November 28, 2013 at 7:26 am

      Hi Nicky! Thanks for visiting 🙂 I hope you enjoy this sauce. It’s my favorite. XO

  8. Scott
    January 29, 2014 at 10:55 pm

    How do the spare ribs work in this? That’s where I get confused. Everything else seems simple enough.

    • Melissa
      February 2, 2014 at 9:24 am

      Hi Scott 🙂 Just brown the spareribs when you brown the sausage. Drain the meat to get rid of excess grease, and then add the meat to the stock pot along with the rest of the ingredients. When the sauce is done, of course you will need to remove the bones. (They add a lot of flavor to the sauce while the sauce cooks.) Hope this helps. ~M

  9. Ruth Cobb
    June 27, 2014 at 8:21 am

    My aunt was Portugese and she said that the pork chops were traditional. Her sauce too was wonderful. I haven’t used the pork but ground beef. I want to try this. Thanks

    • Melissa
      June 30, 2014 at 7:48 am

      Hi Ruth! I hope you enjoy this sauce! It’s my favorite 🙂

  10. Susan
    August 10, 2014 at 9:58 pm

    I do not know dry wine from wet wine. See what I mean! Lol! Please tell me what wine to use. What is your choice?

    • Melissa
      August 26, 2014 at 11:32 am

      LOL! Hi Susan! 🙂 I use a dry red for my spaghetti… usually Chianti or Cabernet Sauvignon 🙂 Hope that helps! xo

      • Marolyn
        March 11, 2016 at 11:01 pm

        Cabernet Sauvignon is considered a dry wine?

        • Melissa
          March 12, 2016 at 12:36 am

          Hi Marolyn,
          Cabernet Sauvignon is definitely considered a dry red. Not as dry as a chianti or zin, but it’s right up there. It’s considered a dry red wine by every master sommelier out there 🙂 Hope that helps!

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