I’ve found that a lot of jarred sauces contain ridiculous amounts of sugar and salt, this is my compromise. It’s not an all day laborious slow cooked sauce and it’s not straight from a jar either. I like being able to control the amount of salt and I personally don’t add any sugar but if you are someone that likes their sauce a little sweet, check out the Notes.
- 16 oz/455g ground/minced beef
- Drizzle (or two) of Olive oil
- 1 large yellow onion, cut into a medium dice
- 1 TBSP finely diced garlic
- 8oz/250g sliced mushrooms
- 4oz/125ml red wine (optional – see Notes)
- 2 x 16 oz/455g canned diced tomatoes in juice
- 1 x 16 oz/455g can tomato sauce
- 1 generous tsp Italian seasonings
- 1 generous tsp Oregano
- A few dashes of Worcestershire Sauce
- Salt & Pepper to taste
- 16 oz/455g spaghetti noodles, cooked according to the package directions
- Freshly grated Parmesan cheese to serve (optional)
- Heat a large heavy pot over medium-high heat.
- Add the beef, stirring and breaking it up as it cooks. When nearly all of the pink has been cooked out of the beef pour it out into a strainer and leave to drain.
- Add a drizzle of olive oil, the onions and the garlic to the pot.
- When the onions start to soften, add the mushrooms.
- Fry the mushrooms just until they start to give up their juices.
- Stir the beef into the onions and mushrooms and then add the wine, bring to a simmer.
- Add the canned tomatoes with their juice, the tomato sauce, the Italian seasonings, the oregano, the Worcester sauce and season with salt & pepper.
- Stir well and bring to a boil, turn down till just simmering.
- Simmer with the lid on for half an hour. Stir well before serving.
- Serve with spaghetti noodles and plenty of Parmesan cheese grated over.
Makes 6 Servings
- I used to make this for someone who loved sweet sauce, I omitted the wine and added in (I know this sounds crazy) 1/2 cup grape jelly! I’ve heard rumors that this is how a well-known chain of Italian restaurants makes their marinara, but I don’t have any first-hand knowledge of it.
- You could substitute the red wine for 4oz/125ml water, it won’t taste as good but it will still be a nice fresh sauce.
- Why do I drain the beef? Because it’s healthier, less fat goes in the sauce and the sauce doesn’t taste greasy. You can leave the fat in if you like!
- If you don’t have Worcester Sauce you can substitute Soy Sauce… yup really.