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Semi-Homemade Spaghetti Sauce. A white marble table top sitting on top is a white kitchen towel, small bowl of cheddar cheese, small bowl of chopped parsley, small wooden cutting board with sliced French bread and a bowl of red Spaghetti Sauce. Also, a plate with lasagna and French bread.

Semi-Homemade Spaghetti Sauce The Easy Way

Delicious Semi-Homemade Italian style spaghetti sauce so simple and easy. Bonus, lasagna made easy.
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Italian

Ingredients
  

  • 2 TBSP Canola Oil
  • 1/2 tsp Parsley
  • 1/2 tsp Oregano
  • 1/2 tsp italian seasoning
  • 1/2 tsp Basil
  • Salt & Pepper, to taste
  • 1 med yellow onion, chopped
  • 1 large carrot, chopped or 5-6 baby carrots, chopped
  • 1 large celery stalk, chopped
  • 4 cloves garlic, chopped finely or minced
  • 2 links Italian Sausage, about 1/2 pound
  • 1 lb Ground Chuck
  • 1/2 cup Dry Red Wine, we used Cabnernet Sauvignaun
  • 3 jars Store bought spaghetti sause, any brand

Instructions
 

  • Heat skillet or deep pan over medium heat. Once heated add canola oil and heat briefly
  • Add chopped, celery, carrot(s), onion and saute until onions are transulcent. About 5 to 10 minutes.
  • Add in crumbled Italian Sausage and Ground Chuck. Saute until crumbled, cooked and browned. About 5 to 10 minutes.
  • Once meats have cooked, add garlic, dry seasonings, salt and pepper stir to combine and saute for 1 another minute.
  • (Pour dry red wine over veggies, meat and herb mixture. Stir in to deglaze pan. (Option: substitute beef broth for the wine.)
  • Stir in the three (3) jars of store-bought Italian style spaghetti sauce. Tip: After pouring sauce into your pan, add a 1/4 cup water to each jar, shake and pour remaining sauce into the pan.
  • Bring the ingredients back to a simmer. Continue simmering until surface foaming has stopped. About 15 minutes
  • Your Semi-Homemade sauce is now ready to enjoy over pasta or lasagna. Tip: Sauce can be placed into individual serving sized containers and frozen.
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