Imagine a spaghetti sauce so deeply flavorful, so richly complex, that it tastes like a culinary journey through generations. This isn’t your average weeknight sauce; this is a meticulously preserved 130 year old spaghetti sauce recipe, a testament to the power of simple ingredients and slow simmering. Passed down through time, this recipe unlocks the secrets to authentic Italian flavor, bringing a taste of history to your table.
Why You’ll Love This Timeless Tomato Spaghetti Sauce
This spaghetti sauce isn’t just about convenience; it’s about creating an experience. You’ll love it because:
- Unmatched Flavor Depth: The slow simmering process coaxes out every nuance of flavor from the tomatoes and herbs, resulting in a sauce that’s far more complex than anything you can achieve in a rush.
- Simple, Fresh Ingredients: This recipe relies on readily available, high-quality ingredients, showcasing the Italian philosophy of letting the natural flavors shine.
- Versatile: Whether you’re a meat-lover or prefer a vegetarian option, this sauce adapts beautifully to your preferences.
- Make-Ahead Friendly: Perfect for busy weeknights, this sauce can be made in advance and its flavor only improves with time.
- A Taste of History: You’re not just making a sauce; you’re connecting with a culinary heritage that spans over a century.
Ingredients & Substitutions
Here’s what you’ll need to create this culinary masterpiece:
- Crushed Tomatoes & Tomato Puree: 2 (28 ounce) cans crushed tomatoes and 1 (28 ounce) can tomato puree form the base of the sauce. Look for high-quality brands for the best flavor.
- Tomato Paste: 1 (6 ounce) can tomato paste adds richness and depth.
- Onion & Garlic: 1 large onion, finely chopped, and 4 cloves garlic, minced, provide the aromatic foundation.
- Extra Virgin Olive Oil: 1/4 cup extra virgin olive oil is essential for sautéing the aromatics and adding richness.
- Dried Herbs: 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon dried thyme create the classic Italian herb blend.
- Red Pepper Flakes (Optional): 1/4 teaspoon red pepper flakes adds a subtle kick if desired.
- Granulated Sugar: 1 tablespoon granulated sugar balances the acidity of the tomatoes. Adjust to your preference.
- Fresh Basil Leaves: 1/2 cup fresh basil leaves, chopped, add a burst of freshness at the end.
- Salt & Pepper: To taste, essential for seasoning.
- Ground Beef (Optional): 1 pound ground beef (or ground turkey for a leaner option) adds a hearty element. Omit for a vegetarian version.
- Red Grape Juice Vinegar: 1/4 cup dry red grape juice vinegar, added after simmering, provides a tangy complexity.
How to Make This Timeless Tomato Spaghetti Sauce
Follow these simple steps to unlock the flavors of this 130-year-old recipe:
- Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
- Brown the Meat (Optional): If using ground beef, add it to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Combine the Ingredients: Stir in the crushed tomatoes, tomato puree, and tomato paste. Add the dried oregano, basil, thyme, and red pepper flakes (if using). Season with salt and pepper to taste.
- Simmer, Simmer, Simmer: Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 3 hours, stirring occasionally to prevent sticking. This is where the magic happens! The longer it simmers, the richer and more complex the flavor will become.
- Finish with Freshness and Tang: After simmering, stir in the sugar and red grape juice vinegar. Taste and adjust seasonings as needed. Stir in the fresh basil leaves.
- Serve: Serve hot over your favorite pasta. Consider exploring other delicious sauce options like this white grape juice lemon caper sauce.
Tips for Success
Elevate your sauce to the next level with these helpful tips:
- Use High-Quality Tomatoes: The quality of your tomatoes directly impacts the flavor of the sauce. Opt for San Marzano tomatoes if possible.
- Don’t Rush the Simmering Process: Patience is key! The longer the sauce simmers, the more the flavors meld and deepen.
- Adjust the Sweetness: Taste the sauce after simmering and adjust the amount of sugar to balance the acidity of the tomatoes to your liking.
- Parmesan Rind for Extra Flavor: For a richer, umami flavor, add a Parmesan cheese rind to the sauce while simmering. Remove before serving.
Serving Suggestions
This timeless tomato sauce is incredibly versatile. Here are some serving ideas:
- Classic Spaghetti: Serve over spaghetti with a sprinkle of Parmesan cheese and fresh basil.
- Lasagna: Use it as the base for a delicious lasagna.
- Baked Ziti: Combine with cooked ziti pasta, ricotta cheese, and mozzarella cheese for a comforting baked dish.
- Pizza Sauce: Spread it on pizza dough for a homemade pizza.
- Meatball Subs: Use it to simmer meatballs for delicious meatball subs. For another quick and easy recipe, check out this Cajun alfredo sauce recipe on Cook Reel. It’s a great option when you are looking for something a little different.
Storage & Reheating
Storage: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days in an airtight container. It can also be frozen for longer storage (up to 3 months).
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
FAQ
Q: Can I make this sauce without meat?
A: Absolutely! Simply omit the ground beef for a delicious vegetarian version.
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can. You’ll need about 6-8 pounds of fresh tomatoes. Peel and crush them before adding them to the pot. You may need to adjust the simmering time to allow the excess liquid to evaporate.
Q: Can I add other vegetables?
A: Yes, feel free to add other vegetables such as carrots, celery, or bell peppers. Sauté them along with the onion and garlic.
This 130 year old spaghetti sauce recipe is more than just a meal; it’s an experience. It’s about slowing down, appreciating the simple pleasures of cooking, and connecting with a culinary tradition that has stood the test of time. So gather your ingredients, put on some Italian music, and prepare to be transported to the heart of Italy with every delicious bite. Buon appetito!
Timeless Tomato: Unlocking a 130-Year-Old Italian Spaghetti Sauce Recipe
Unearth the rich flavors of Italy with this meticulously preserved 130-year-old spaghetti sauce recipe. Passed down through generations, this sauce boasts a depth of flavor that modern recipes often lack. Simple, fresh ingredients combine to create a truly unforgettable culinary experience. Discover the secrets to simmering the perfect sauce, achieving a harmonious balance of acidity and sweetness, and creating a dish that will transport you to the heart of Italy. Learn the authentic techniques for preparing this timeless classic and bring a taste of history to your dinner table. It’s more than just a sauce; it’s a culinary heritage, ready to be shared and enjoyed. This recipe emphasizes slow simmering and quality ingredients for a robust and deeply satisfying flavor.
- Total Time: 3 hours 20 minutes
- Yield: 6-8 servings 1x
Ingredients
- 2 (28 ounce) cans crushed tomatoes
- 1 (28 ounce) can tomato puree
- 1 (6 ounce) can tomato paste
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon granulated sugar
- 1/2 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- 1 pound ground beef (optional, can omit for vegetarian version)
- 1/4 cup dry red grape juice vinegar (added after simmering for flavor depth)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- If using ground beef, add it to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the crushed tomatoes, tomato puree, and tomato paste. Add the dried oregano, basil, thyme, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 3 hours, stirring occasionally to prevent sticking. The longer it simmers, the richer the flavor will become.
- After simmering, stir in the sugar and red grape juice vinegar. Taste and adjust seasonings as needed.
- Stir in the fresh basil leaves. Serve hot over your favorite pasta.
Notes
For a richer flavor, add a Parmesan cheese rind to the sauce while simmering. Remove before serving. You can also adjust the amount of sugar to balance the acidity of the tomatoes. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg