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A Fichera family staple!

My mom always says she didn’t know food was good until she started eating at my dad’s Italian families house when they were dating. My mom, of Norweigein and Swiss German descent has come a long way in her cooking over the years and is now an excellent cook. Her red sauce has been adjusted and reffineds over the years. We serve it over spaghetti or as a sauce for Chicken Parmesan. Be sure to read the tips and tricks at the bottom to make it extra special.

Deep tomato flavor enhanced with Italian red wine and lots of time sover the stove

Ground flaxseed adds protein and kids don’t know it is in there.

I love to make a big batch of this sauce and freeze extra for a quick and comforting dinner I can whip up quickly.

Frequently Asked Questions

Can I make this ahead of time?

Yes, it tastes better made at least a day in advance.

Can I freeze this?

Yes! My mom likes to store it in large gallon size freezer storage bags laid flat in the freezer.

Nana’s Famous Spaghetti Sauce

by Katie Heath
A Fichera family favorite
Servings: 8
Prep Time: 2 hours
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Ingredients 

  • 1 1/2 cup onion, chopped
  • 3 cloves garlic, chopped
  • 3 Tbsp. extra virgin olive oil
  • 58 oz. can tomato sauce
  • 24 oz. can tomato paste
  • 2 (58) oz. cans of water -use the tomato sauce can
  • 24 oz. Italian red wine
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. dried parsley
  • 1 Tbsp. dried oregano
  • 3 bay leaves
  • 1/2 tsp. dried thyme
  • 2 Tbsp. Parmesan Reggiano or the rind of a chunk of Parmesan
  • 1 Tbsp. brown sugar

Instructions

  • Directions: Sauté onion and garlic in olive oil in a large Dutch oven until soft. Add
    other ingredients. Bring sauce to a boil then simmer uncovered for 2 to 3 hours.
    Remove bay leaves and parmesan rind if using. Best to eat the next day.

Notes

Nana’s Tips
*Use a parmesan rind instead of just cheese in the sauce.
*Nana makes an extra mix of dry ingredients to keep on hand for quick cooking.
*Nana suggests Cote du Rhone wine, but any red blend will work, nothing too expensive.
*This is best made a day in advance to allow flavors to blend.
*This sauce freezes well. Cool down and place in freezer bags and lay flat in the freezer for easy stacking.
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!