Y’all this is the best, BEST, spaghetti sauce recipe ever. Like for reals though. I have been working on this one for a while. Like over a year and have made it multiple times just to make sure I get it perfectly right for ya! Before I left on my epic summer adventure to eat my way through Europe, I made this spicy red wine spaghetti sauce one last time and took some pretty pictures of it to share with you!
I named this one BMW’s Spicy Red Wine Spaghetti Sauce because the boyfriend (his initials are actually BMW) loves a thick, rich, meaty, red sauce. So last fall I set out to create a one-of-a-kind red sauce just for him! And this is the one we’ve been perfecting all year long. And while I am still eating my way through Europe (London currently!) I heard it is rainy back at home in Austin and this recipe will cure those Monday night blues!
Some tips if you’re thinking about making a spaghetti sauce, specifically this one!
A few things about this sauce, yes, you must use San Marzano tomatoes! It really does make a difference. We tried the recipe using regular ol’ crushed tomatoes and it is not the same. Doesn’t matter what brand of San Marzanos, we tried a few, just so long as they are San Marzanos.
Bacon grease, yes. Use it. We tried with olive oil but the bacon is really better. Make up a delicious brunch one weekend and save the grease in a glass jar in the fridge. You’ll thank me later.
Wine, must be red. The bigger and more flavorful the better. Cabernet works well. We typically use Malbec because that is what we drink most often and have around the house. A pinot noir would work in a pinch but wouldn’t give enough flavor in my humble opinion.
We like it spicy! We’ve even thrown in some red pepper flakes on occasion to bring up the heat even more! If you don’t like spicy in your red sauce, you can sub regular ground Italian sausage. But try the spicy, trust me.
BMW’s Spicy Red Wine Spaghetti Sauce Recipe
1 lb ground hot Italian Sausage
1 lb spaghetti noodles
28 oz of crushed San Marzanos tomatoes
1/2 cup red wine (we usually use Malbec but any kind will do!)
2 tablespoons bacon grease
10 cloves of garlic
2 tablespoons of fresh thyme leaves
1 tablespoon kosher salt
1 tablespoon dried oregano
2 bay leaves
10 fresh basil leaves, torn + grated Parmigiano Reggiano for garnish
- Mince garlic, wash basil and thyme leaves and pat dry.
- In a large sauce pot, brown sausage with bacon grease.
- Stir in minced garlic for 30-60 seconds until just fragrant.
- Add wine and stir for 20 seconds.
- Add tomatoes, salt, thyme, oregano and bay leaves and stir.
- Reduce to simmer, cover and cook for 2-3 hours, stirring frequently. This really depends on how thick of a sauce you want. The longer you cook it the more it will reduce down and become thicker.
- About 15-20 minutes before you are ready to eat, boil spaghetti noodles until al dente in salted water. Drain.
- Plate spaghetti and top with sauce, parmigiano reggiano and fresh torn basil leaves!
Sauce freezes well and is best reheated on the stove but a microwave will do! Leftover sauce can be frozen for up to a year or refrigerated for 5 days.