Spaghetti Sauce Recipe--Key to "Delizioso" Dinners!

Spaghetti Sauce Recipe--Key to

Updated April 24, 2018

Years in the making, this gluten free Spaghetti Sauce Recipe is like fine wine from a good vintage, a timeless classic, rich and satisfying.

Originally hand written in cursive on scrap paper, now stained and yellowed with age, the tattered edges of this recipe are lovingly dog-eared.

"Delizioso"

"Delizioso" is Italian for "delicious"! 


Around the world, this spaghetti sauce is also known as Spaghetti Bolognese or the French spelling, Bolognaise.

No matter what you call it, spaghetti sauce recipe is Italian comfort food and will always remain a family favorite.

Indulge in a culinary adventure by using one of the variations listed below.

Take a vicarious journey back to old Italy by serving this spaghetti sauce recipe with a wonderful Italian Salad recipe garnished with Italian Parsley, fresh basil leaves, Castelvetrano olives and herb croutons, tossed with homemade Creamy Italian Dressing.

On the side, add gluten-free Ciabatta rolls spread with garlic butter and a bottle of Chianti (semi-dry Italian red wine).

Crown this humble repast with a special dessert, homemade Lemon Ice Cream or Anise Biscotti.

Buon Appetito!





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Spaghetti Sauce Recipe--Key to "Delizioso" Dinners!


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Spaghetti Sauce Recipe--Key to


Excellent! Quite possibly the best Spaghetti Sauce recipe you will ever make; a hearty sauce with rich flavor.

Prep Time: 25 minutes
Cook Time: 35 minutes
Yield: 4 to 6 servings

Ingredients:
- 2 tablespoons olive oil
- 1 pound ground lean beef
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 8 ounces fresh mushrooms, chopped
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1/4 cup dry red wine
- 1 teaspoon gluten-free Worcestershire sauce
- 1 teaspoon fresh minced or 1/4 teaspoon dried basil
- 1 teaspoon fresh minced or 1/4 teaspoon dried oregano
- 1 teaspoon fresh minced or 1/4 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon dry mustard
- Pinch cayenne
- Fresh ground black pepper to taste
- 3/4 cup tomato paste (6 ounce can)
- 1 tablespoon honey
- 1 cup gluten-free beef broth
- 2 cups tomato sauce
- 2 bay leaves
- 1 pound gluten-free spaghetti, cooked and drained

Instructions:
1. In a Dutch oven, add olive oil, ground beef, onion, bell pepper and mushrooms.
2. Over medium high heat, brown ground beef.
3. Add salt and Italian seasoning.
4. Add garlic and cook for 30 seconds.
5. Deglaze with red wine.
6. Stir in Worcestershire sauce, basil, oregano thyme, salt, dry mustard, cayenne and black pepper and bloom spices for 30 seconds.
7. Stir in tomato paste and honey, working the ingredients into the meat mixture; cook for 30 seconds.
8. Slowly stir in beef broth.
9. Stir in tomato sauce.
10. Add bay leaves.
11. Cover and simmer slowly for 30 minutes to 1 hour, stirring occasionally.
12. Correct the seasonings to taste.
13. Serve over hot gluten-free spaghetti.
14. Garnish with grated Asiago, Mizithra, Parmesan or Romano cheeses.

Tags:
Gluten-free, Egg-free, Low Fat Vegan, Vegetarian




Variations

American Goulash



  1. Prepare sauce as directed in key recipe.
  2. Omit spaghetti noodles.
  3. Stir in cooked and drained gluten-free macaroni noodles.
  4. Add chopped fresh parsley.
  5. Garnish with shredded sharp cheddar cheese.


Crowd-sized Spaghetti Casserole

  1. Double or triple Spaghetti Sauce recipe
  2. Stir in cooked and drained gluten-free spaghetti.  
  3. Garnish with grated Parmesan.


Fresh Chunky Marinara Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 8 ounces fresh mushrooms, chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry red wine
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1 teaspoon fresh minced or 1/4 teaspoon dried basil
  • 1 teaspoon fresh minced or 1/4 teaspoon dried oregano
  • 1 teaspoon fresh minced or 1/4 teaspoon dried thyme 
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • Pinch cayenne
  • Fresh ground black pepper to taste
  • 3/4 cup tomato paste (6 ounce can)
  • 1 tablespoon honey
  • 1 cup gluten-free vegetable broth 
  • 5 large skinned tomatoes 
  • 2 bay leaves

Instructions

  1. In a Dutch Oven, add olive oil, onion, bell pepper and mushrooms.
  2. Over medium high heat, cook aromatic vegetables until onion is clear.
  3. Add garlic and cook for 30 seconds.
  4. Deglaze with red wine.
  5. Stir in Worcestershire sauce, basil, oregano thyme, salt, dry mustard, cayenne and black pepper and bloom spices for 30 seconds.
  6. Stir in tomato paste and honey, working the ingredients into the vegetable mixture; cook for 30 seconds.
  7. Slowly stir in vegetable broth.
  8. Stir chopped tomatoes.
  9. Add bay leaves.
  10. Cover and simmer slowly for 30 minutes to 1 hour, stirring occasionally.
  11. Correct the seasonings to taste.


Lasagna

Ingredients

  • 2 large eggs
  • 2 1/2 cups ricotta cheese
  • 3/4 cup grated Parmesan or Romano cheese, reserve 1/4 cup of cheese
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • Lasagna noodles, cooked and drained
  • 1 pound mozzarella cheese, sliced thin
  • Spaghetti Sauce Recipe

Instructions

  1. Preheat oven to 375°F.
  2. In a medium mixing bowl, beat eggs until frothy.
  3. Add ricotta and Parmesan cheeses, parsley, salt and black pepper, and mix well.
  4. In a 13x9x2 inch baking dish, layer half of cooked lasagna noodles.
  5. Spread half of ricotta filling on top of lasagna noodles.
  6. Top ricotta filling with half of mozzarella slices.
  7. Ladle half Spaghetti Sauce Recipe on top of mozzarella cheese.
  8. Repeat layers.
  9. Garnish top with reserved 1/4 cup grated Parmesan or Romano cheese.
  10. Cover with foil and bake for 30 minutes or until heated through.
  11. Remove foil.
  12. Broil until top of lasagna is just turning golden brown.
  13. Freezes well.


Marinara Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 8 ounces fresh mushrooms, chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry red wine
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1 teaspoon fresh minced or 1/4 teaspoon dried basil
  • 1 teaspoon fresh minced or 1/4 teaspoon dried oregano
  • 1 teaspoon fresh minced or 1/4 teaspoon dried thyme 
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • Pinch cayenne
  • Fresh ground black pepper to taste
  • 3/4 cup tomato paste (6 ounce can)
  • 1 tablespoon honey
  • 1 cup gluten-free vegetable broth 
  • 2 cups tomato sauce 
  • 2 bay leaves

Instructions

  1. In a Dutch Oven, add olive oil, onion, bell pepper and mushrooms.
  2. Over medium high heat, cook aromatic vegetables until onion is clear.
  3. Add garlic and cook for 30 seconds.
  4. Deglaze with red wine.
  5. Stir in Worcestershire sauce, basil, oregano thyme, salt, dry mustard, cayenne and black pepper and bloom spices for 30 seconds.
  6. Stir in tomato paste and honey, working the ingredients into the vegetable mixture; cook for 30 seconds.
  7. Slowly stir in vegetable broth.
  8. Stir in tomato sauce.
  9. Add bay leaves.
  10. Cover and simmer slowly for 30 minutes to 1 hour, stirring occasionally.
  11. Correct the seasonings to taste.


Metric Measurements--Spaghetti Sauce Recipe

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 30 ml olive oil
  • 454 grams lean beef mince
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 225 grams fresh mushrooms, chopped
  • 5 ml salt
  • 5 ml Italian seasoning
  • 2 cloves garlic, minced
  • 60 ml dry red wine
  • 5 ml gluten-free Worcestershire sauce
  • 5 ml fresh minced or 1.25 ml dried basil
  • 5 ml fresh minced or 1.25 ml dried oregano
  • 5 ml fresh minced or 1.25 ml dried thyme 
  • 3.75 ml salt
  • 2.5 ml dry mustard
  • Pinch cayenne
  • Fresh ground black pepper to taste
  • 180 tomato paste
  • 15 ml honey
  • 250 ml gluten-free beef broth 
  • 500 ml tomato sauce 
  • 2 bay leaves
  • 454 grams gluten-free spaghetti, cooked and drained

Instructions

  1. In a Dutch Oven, add olive oil, ground beef, onion, bell pepper and mushrooms.
  2. Over medium high heat, brown ground beef.
  3. Add salt and Italian seasoning.
  4. Add garlic and cook for 30 seconds.
  5. Deglaze with red wine.
  6. Stir in Worcestershire sauce, basil, oregano thyme, salt, dry mustard, cayenne and black pepper and bloom spices for 30 seconds.
  7. Stir in tomato paste and honey, working the ingredients into the meat mixture; cook for 30 seconds.
  8. Slowly stir in beef broth.
  9. Stir in tomato sauce.
  10. Add bay leaves.
  11. Cover and simmer slowly for 30 minutes to 1 hour, stirring occasionally.
  12. Correct the seasonings to taste.
  13. Serve over hot gluten-free spaghetti.
  14. Garnish with grated Asiago, Mizithra, Parmesan or Romano cheeses.


Nutrition Boost--Spaghetti Sauce Recipe

  1. With onion, bell pepper and mushrooms, sauté 1 stalk of celery with leaves, diced, and 1 unpeeled carrot, diced.  
  2. After garlic is sautéed, add 1 teaspoon black strap molasses and 1 to 2 tablespoons nutritional yeast.  
  3. Use fresh herbs instead of dried.
  4. Finish sauce as directed in key recipe.  
  5. Stir in 2 tablespoons minced fresh parsley just before serving over whole grain gluten-free spaghetti.


Pizza Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 8 ounces fresh mushrooms, chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1 teaspoon fresh minced or 1/4 teaspoon dried basil
  • 1 teaspoon fresh minced or 1/4 teaspoon dried oregano
  • 1 teaspoon fresh minced or 1/4 teaspoon dried thyme 
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • Pinch cayenne
  • Fresh ground black pepper to taste
  • 3/4 cup tomato paste (6 ounce can)
  • 1 tablespoon raw honey
  • 2 bay leaves

Instructions

  1. In a medium saucepan, add olive oil, onion, bell pepper and mushrooms.
  2. Over medium high heat, cook aromatic vegetables until onion is clear.
  3. Add garlic and cook for 30 seconds.
  4. Deglaze with red wine.
  5. Stir in Worcestershire sauce, basil, oregano thyme, salt, dry mustard, cayenne and black pepper and bloom spices for 30 seconds.
  6. Stir in tomato paste and honey, working the ingredients into the vegetable mixture; cook for 30 seconds.
  7. Add bay leaves.
  8. Cover and simmer slowly for 30 minutes to 1 hour, stirring occasionally.
  9. Correct the seasonings to taste.
  10. Freezes well.


Slow Cookery--Spaghetti Sauce Recipe

  1. Grease slow cooker with butter.
  2. In a large skillet, add olive oil, ground beef, onion, bell pepper and mushrooms.
  3. Over medium high heat, brown ground beef.
  4. Add salt and Italian seasoning.
  5. Add garlic and cook for 30 seconds.
  6. Deglaze with red wine.
  7. Transfer meat mixture to prepared slow cooker.
  8. In a medium mixing bowl, stir together Worcestershire sauce, basil, oregano, thyme, salt, dry mustard, cayenne, black pepper, tomato paste, honey, beef broth and tomato sauce.
  9. Pour tomato sauce mixture over meat mixture in slow cooker, and then stir together.
  10. Cook on low for 8 to 9 hours.
  11. Serve over cooked and drained gluten-free spaghetti.


Spaghetti and Italian Meatballs

Ingredients

  • 1 pound lean ground beef
  • 3/4 cup gluten-free oatmeal
  • 1/2 cup onion, chopped
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon dry red wine
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper.
  • 1 pound gluten-free spaghetti, cooked and drained.

Instructions

  1. Preheat oven to 350°F.  
  2. Grease a standard muffin pan.  
  3. In a large mixing  bowl, mix together ground beef, oatmeal, onion, parsley, wine, Italian seasoning, salt, garlic powder and black pepper.  
  4. Divide evenly and roll into 12 balls.
  5. Place meatballs into prepared muffin pan and bake for 35 minutes.  
  6. To serve, top cooked spaghetti with meatballs.
  7. Ladle on Marinara Sauce.
  8. Garnish with grated Italian hard cheese of your choice.


Spaghetti and Italian Sausage

Ingredients

  • 1 pound ground pork
  • 1 cup onion, chopped
  • 1/4 cup minced fresh parsley
  • 3/4 cup gluten-free oatmeal
  • 1 tablespoon dry red wine
  • 1 1/2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon anise seed

Instructions

  1. In a large mixing bowl, mix together all ingredients.
  2. Divide evenly and form into 12, 4 to 5 inch long sausage rolls.  
  3. In a large skillet over medium high heat, brown Italian sausages until cooked through.  
  4. Drain on paper towels.  
  5. To serve, top cooked gluten-free spaghetti with Italian sausage. 
  6. Ladle Marinara Sauce over top
  7. Garnish with grated Italian hard cheese of your choice.



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