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Bright red spaghetti sauce ready for the spaghetti

Spaghetti Sauce

This easy-to-make full-bodied homemade Spaghetti Sauce has a lovely thick texture and is packed full of flavor. While it is fabulous on spaghetti, this versatile sauce can be served with other pasta, too.
Course Sauce
Cuisine Canadian
Keyword spaghetti sauce
Servings 8
My Island Bistro Kitchen Barbara99


  • 3 tbsp oil
  • 1 – 1½ tbsp butter
  • 2/3 cup finely diced onion
  • 1/3 cup finely diced carrot
  • 1/3 cup finely diced celery
  • ¼ cup finely diced red or green pepper (optional)
  • 3-5 cloves of garlic, minced
  • 2 cups Passata
  • ¼ cup tomato paste
  • 14 oz /398ml can crushed tomatoes
  • ¾ cup chicken or beef stock or broth
  • 1/3 cup dry red wine
  • 2 tsp Worcestershire sauce
  • tbsp brown sugar
  • 1 bay leaf
  • 2 tsp Italian seasoning
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • 1/8 tsp ground fennel (or ¼ tsp crushed fennel seeds)
  • Pinch cloves
  • ½ tsp fine sea salt
  • Freshly ground black pepper, to taste
  • ½ cup finely grated Parmesan cheese
  • ¼ cup milk
  • tbsp fresh parsley, chopped


  1. Heat oil then melt the butter in a stockpot or Dutch oven over medium heat. Reduce heat slightly and add the celery and carrots. Cook, stirring frequently, for about 3 minutes then add the onions, cooking for about 2 minutes before adding the pepper and then cook (stirring continuously) for about 2-3 minutes longer. Add the minced garlic and stir quickly for about 20-30 seconds. Do not let garlic scorch.
  2. Add the Passata, tomato paste, canned crushed tomatoes, chicken or beef stock or broth, dry red wine, Worcestershire sauce, and brown sugar along with the seasonings. Bring mixture just to the point of boiling then immediately reduce heat to a low, gentle simmer. Cook sauce slowly, uncovered and stirring occasionally, until it has reduced and thickened, approximately 2 – 2½ hours.
  3. Add the Parmesan cheese and stir until cheese has melted and blended into the sauce. Add the milk and parsley and stir well. Let mixture simmer for a further 15-20 minutes or so, stirring occasionally. Remove and discard bay leaf.
  4. Use an immersion blender (or standard blender) to purée sauce to desired consistency.
  5. Sauce freezes well.

Recipe Notes

Yield: Approximately 3½ - 4 cups