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Nana's Famous Spaghetti Sauce

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

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.