World's Greatest Spaghetti Sauce

Shoe's Spaghetti Sauce
ver: 3.1
author: shoe
system requirements: all
license: shareware
cost: free to try
(donations accepted)

This is absolutely the world's best spaghetti sauce! Tangy, spicy, and full of great flavor! This sauce can be (and should be) a part of your low-fat healthy diet.

Shoe's Spaghetti Sauce is the result of years of experience making this versatile and delicious sauce. This recipe was handed down to me and is offered to you "open source" and you're free to alter it as you like. I've tested many different variations to come up with the perfect blend of ingredients to produce a wonderful spaghetti sauce and an unequaled taste experience. You'll be so impressed with this sauce that you won't ever make your Mom's sauce ever again (please don't tell her I said that).
Here's the code:

3 tbsp extra virgin olive oil
1 medium to large (to your taste) onion diced (white, yellow, whatever)
3 cloves finely chopped garlic
3 tbsp finely chopped parsley (if you use fresh use a little more)
1 28oz can of crushed tomatoes
1 28oz can of diced tomatoes
1 15oz can of tomato sauce
1 6oz can tomato paste
1 cup Chianti (or other dry red wine)
2 tbsp finely chopped basil (if you use fresh use a little more)
1 tbsp finely chopped oregano (if you use fresh use a little more)
2 large bay leaves
1/3 cup loosely packed grated carrot
1/2 cup grated parmesan cheese
1 tsp salt
1/2 tsp pepper
1/2 to 1 tsp crushed red pepper (if desired...highly encouraged)
1 pound ground beef browned (if desired)

This sauce is simple and the program like this:

Pour 4-6 oz of a good quality Chianti into your favorite wine glass and drink a little every few minutes while you cook. Refill as necessary. If you don't drink, start.

Heat olive oil in a large (at least 4.5 quart) pot over medium-high heat. Once hot, add the onion and parsley and cook until the onion is translucent. While the onion is cooking open all the cans of tomato products. Once the onion is done, add the garlic and cook for about a minute or so...don't let it get to the point of getting brown (if you see it just turning brown that's as far as you want to go). Add all the tomato products and Chianti and stir until smooth. Lower the heat to medium. Add the basil, oregano, bay leaves, carrot, parmesan cheese, salt, pepper, and red pepper. Once the sauce begins to bubble, lower the heat to medium-low so that it just barely bubbles. Cook over medium-low to low heat for a couple of hours (stir often) so some of the liquid cooks off. Don't cover the pot, but use a splash screen to keep the mess down if you like. Brown the ground beef and add it to the sauce.

This sauce can be served over any type of pasta but I find it especially good over plain old spaghetti. Serve with Italian sausage, meatballs, or all alone. Use over chicken and rice, in an omelet, or as a dip for chips. Use left over sauce for lasagna, pizza, meatball subs, or as a base for chili. Things I've added in the past include black olives, zucchini, mushrooms, canned whole tomatoes, tuna, shrimp, clams, and shredded beef (although not all at the same time).

Serve your pasta with garlic bread, a fresh salad, and lots of red wine (I suggest the same quality Chianti that you used in the sauce). How do I make garlic bread? I start it when I turn the water on for the pasta. Here's the code:

1/4 cup of extra virgin olive oil
1/4 cup of butter
3 cloves garlic minced
parmesan cheese

Run the program like this:

Heat the olive oil and butter over medium heat (too hot and you'll burn the butter). Add the garlic and cook 2-3 minutes (don't let it turn brown). Using a spoon, distribute the sauce (including the garlic) evenly over a split loaf of Italian or French bread (or slices if you prefer). Sprinkle with as much parmesan as you like. Turn the oven to BROIL. Put the bread on a cookie sheet and put it in the oven on the highest rack. DO NOT take your eyes off the bread! It will cook very quickly. When the bread starts to brown it's done. Keep it in a little longer if you like your bread extra brown but beware that the garlic will burn easily and become quite bitter. Add shredded mozzarella cheese as a variation. Slice and serve hot.

I hope you enjoy this sauce! Email me and let me know what you think and tell me the things you've done to make it to your taste. If you liked this recipe please donate to so I can bring you more tasty recipes...just click here.