The Stolen Spaghetti Sauce Recipe (Spoiler: It’s Elisa’s)

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The Stolen Spaghetti Sauce Recipe (Spoiler: It’s Elisa’s)

For the most part, I usually avoid sharing personal stories when posting recipes, but for this Stolen Spaghetti Sauce Recipe, I’ll make an exception. This recipe holds a special place in my heart as it was the very first one I created on my own when I began cooking passionately. I had to make it several times to perfect the measurements and ingredients. I continued to make adjustments, swapping one ingredient for another and experimenting with different brands. It was quite an effort, but I wanted it to be just right. This sauce has always been my most requested dish for family gatherings, friends’ parties, and birthday dinners! It’s also the number one request when I do catering or meal prep for others.

I was stunned and flattered to learn that an ex-in-law has somehow obtained my recipe without my knowledge and is rumored to be claiming it as his own. It feels rather thief-like for someone to take credit for something I have made and served to family members for years. While I appreciate the unintended compliment, I want to clarify that this is Elisa’s Spaghetti Sauce (an improved version of the original).

I hope your family enjoys this recipe as much as mine does! (Apparently, my ex-in-law family members still do too.)

Let’s talk Herbs de Provence

Herbes de Provence is one of my all-time favorite spice blends! I love using it in the kitchen because it works wonders with chicken, sauces, potatoes, and pretty much anything else you can think of. This delightful mix of dried herbs hails from the beautiful Provence region in southeastern France, and it’s a staple in French cooking.

You’ll usually find ingredients like rosemary, marjoram, thyme, lavender, and oregano in the blend. Some recipe blends incorporate a hint of basil, tarragon, or bay leaf for added flavor. It’s such a fragrant seasoning with savory, herbaceous notes, plus a hint of floral and peppery goodness. You’ll be amazed by its versatility to either brighten your dishes or add an extra depth of heartiness.

You can usually find it in most stores nowadays, but I highly recommend Victoria Taylor’s Herbes de Provence. This is the brand I always have in my kitchen.

Not all tomatoes are created equal

Will a can of store-brand tomatoes work for this recipe? Of course it will! And that’s perfectly okay to use. My recommendation for tomatoes is San Marzano Dop Authentic Whole Peeled Plum Tomatoes. San Marzano tomatoes are my preferred for this sauce due to their naturally sweet flavor and lower. This produces a richer-tasting finish and unmatched depth of flavor. Southern Living has an article worth reading if you would like to discover further the differences between San Marzano tomatoes and other plum tomato varieties.

Chili Powder

I totally get it—this ingredient can trip people up! It might be tempting to skip it, but trust me on this one. Although we often think of chili powder as just for chili, it’s actually the secret ingredient that makes this recipe special. It brings out the flavor and warmth of the dish with its rich blend of chilies. Plus, it pairs beautifully with onions, garlic, and tomatoes every single time! This sauce won’t be the same without it.

Ingredients:

3 tbsp butter

1 lb ground beef

3 tbsp Herbs de Provence

8 cloves garlic, minced

1 medium white onion, chopped

2 tbsp chili powder (trust me on this one, folks!)

1-2 tsp crushed red pepper flakes (depends on how spicy you like it)

3 (28 oz) cans of San Marzano tomatoes, blending them in a food processor or blender until smooth. If you are using store-brand tomato sauce instead of fresh canned tomatoes, simply pour the sauce directly into the pot.

2 (28 oz) cans diced tomatoes, with juice

1-1/2 tbsp white sugar

1 tbsp white wine vinegar

1/2 cup shredded Parmesan cheese

A handful of fresh parsley, chopped

Salt and pepper to taste

1 lb dry spaghetti noodles

Serve with salad and garlic bread

Directions:

Place a large pot over medium heat. Add 3 tbsp of butter. Once melted, add ground beef to the pot—season with salt and pepper.
While meat is cooking, add Herbs de Provence, garlic, onion, chili powder and crushed red pepper flakes. Cook for about 5 minutes. Stirring occasionally.
Add all other ingredients, except for the spaghetti noodles. Bring the sauce to a boil and then reduce it to a simmer. Slow cook on the stovetop for at least 4 hours, but the longer the better. Stir occasionally and ensure the heat isn’t too high, or else it will burn on the bottom. Do not cover it – we want the juices to evaporate out so the sauce is hearty and not watery.
When ready to serve, cook pasta according to the package directions in a pot of heavily salted water. Drain. Place noodles back into the pasta pot and slowly ladle in some of the meat sauce – enough to evenly coat the noodles. Toss with tongs. Top with a scoop of sauce, freshly grated Parmesan cheese and chopped parsley before serving.

TIPS:

-Store unused sauce in the freezer for up to 3 months.

-This sauce is excellent to use when making lasagna!

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