Ingredients for Greg's Good As Gold Spaghetti Sauce
- Virgin Olive Oil
- Onions
- Garlic Cloves
- Sliced Mushrooms
- 1 pound ground beef
- Italian Sausage
- Italian Tomatoes
- 1 (15-ounce) can tomato puree
- 1 (6-ounce) can tomato paste
- Black Olives
- 1/2 cup dry red wine
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Red Pepper Flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 bay leaf
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How to Make Greg's Good As Gold Spaghetti Sauce
- Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium heat.
- Add 2 cloves minced garlic, 1 medium diced onion, and 8 ounces sliced mushrooms. Sauté until softened and lightly browned (about 5-7 minutes).
- Add 1 pound ground beef and 1 pound Italian sausage (casings removed).
- Crumble the meat as it browns over medium-high heat.
- Cook until no pink remains, about 8-10 minutes, breaking up any large clumps.
- Stir in 2 (28-ounce) cans crushed Italian tomatoes, 1 (15-ounce) can tomato puree, 1 (6-ounce) can tomato paste, and 1/2 cup sliced olives. Mix well.
- Add 1/2 cup water to the sauce (using some to rinse out the cans).
- Pour in 1/2 cup dry red wine.
- Add 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1/2 teaspoon red pepper flakes, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, 1 teaspoon sugar, 1 teaspoon salt, and 1 bay leaf.
- Bring to a simmer, then reduce heat to low, cover, and let simmer for 2-4 hours, stirring occasionally.
- While the sauce simmers, cook 1 pound of thin spaghetti according to package directions.
- Remove the bay leaf before serving. Garnish with grated Romano or Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
74g
Fat
52g
Carbs
12g