I am a big believer in reviews. I love to read others’ input for products and experiences, and I take them very, very seriously!
If I’m looking to find a new restaurant and see a lot of bad reviews, I’ll read the comments to figure out why. If I’m on Goodreads and I see a book has a low number of stars, it probably won’t be my first choice to read. If I’m ordering deodorant from Amazon and read that the label says it’s supposed to smell like Cool Rain but it actually smells like Fresh Baby Powder, you better believe I won’t be buying that nonsense!
So when I came across Jo Mama’s World Famous Spaghetti and saw it was a 5-star recipe and had over 1,100 positive reviews, I just knew I had to make it. And boy, was I glad I did.
This has been my go-to recipe for spaghetti meat sauce for years now. Before I found it, I
was lost and lonely and afraid had tried experimenting with different flavors and combinations but nothing I made came close to this. The ingredients are so simple and I usually have them in my cabinet. The sauce freezes well, and makes such a large quantity that sometimes I’ll bake it with some noodles and cheese to make a baked ziti.
The actual prep time only takes 15 minutes, but the secret to a good sauce is in the simmering. Don’t rush it – I let it simmer and reduce for around two hours, stirring occasionally. I usually refrigerate and serve it the next day to let all the flavors marinate even longer before enjoying. But, however you choose to go about it, you can’t go wrong. Trust me..and the 1,100 other people that thought it was pretty great, too!
- 1 lb italian sausage, casings removed
- 1 lb ground beef
- 2 tbsp olive oil
- 1 small onion, chopped
- 3-4 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (15 ounce) cans tomato sauce
- 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 tbsp brown sugar
- 1 teaspoon kosher salt
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1⁄4 cup red wine
- 1 lb spaghetti noodles
- parmesan cheese
- In a large stockpot, heat olive oil to medium heat. Add the onions and saute for 5-6 minutes, until tender, then add the garlic and saute for an additional 1-2 minutes. Add the meat and brown, until no longer pink. Drain fat.
- Add garlic, tomatoes, tomato paste, tomato sauce and water. Then, add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. (A longer simmer makes for a better sauce, just be careful not to let it burn!)
- Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.