We are proud to bring you this traditional spaghetti sauce recipe from scratch. This recipe embraces the Northern Italian homemade style of using fresh ingredients with very little spice. You will be amazed at the difference in texture and taste than that of pasta you have sampled before in the past.
Growing up in an Italian family
I am a lucky lady 3 out of 4 of my grandparents were full blooded Italian. I have both northern and southern regions of Italy in my ancestry profile. My patron grandfather was from Calabria and my matron grandmother was from Veneto. They both influenced my Italian cuisine. My grandfather used dark meat chicken and garlic and onion with a thick red sauce that simmered all day. My grandmother makes a hearty meat sauce that bolsters beautiful natural flavor. The sauce we prepared for this article was a northern base sauce we added some spices to it to make it our own.
Northern Italian vs. Southern Italian cuisine
There are vast differences between northern Italian cuisine and southern Italian cuisine. Northern Italians have more access to cattle. They cook risotto and polenta and use milk in their sauces occasionally. They use butter where the southern Italians use olive oil. The south uses garlic and spices to give their dishes zest the north uses basic spice. In the south, Italians use red wine in the north they use red and white wine.
The typical Italian cuisine that are popular in the united states are modeled after the southern Italian style of cooking. That is why we wanted to share this recipe with our audience. We feel it is a way to develop the Northern Italian style at home. If you want to go wild with spices live it up and it will morph into a fantastic southern Italian dish.
Cooking this spaghetti sauce recipe was a wonderful, yet timely experience. It takes quite a bit of patience to babysit a pan of sauce for a long period of time. The pay off was well worth it.
Making our spaghetti sauce recipe
The key to making this fantastic sauce is in the San Marzano Tomatoes. Make sure you purchase the Pomodoro San Marzano dell’Agro Sarnese Nocerino D.O.P. brand. These tomatoes are unique in the fact that it grows in the rich volcanic soil of the Sarno River valley, near Mount Vesuvius.
We began by browning the onion, carrot,, and celery. Then we moved on to the meats. This recipe incorporates pancetta, beef, and pork sausage.
One of the things that became obvious to me was the reliance on natural flavors instead of heavy spices. Northern Italians tend to shy away from relying on spices.
Once we sampled the finished product, we were all amazed at how different this style was compared to the spaghetti sauce recipes we were accustomed to. We all love homemade home cooked meals and everyone in the family said that we need to make this again and again.
Spaghetti Sauce Recipe
This homemade spaghetti sauce recipe is inspired but the delicious tastes found in Northern Italian cooking.
- 4 tbsp butter
- 2 tbsp olive oil
- 1 onion chopped
- 1 carrot chopped
- 2 celery stalks chopped
- 3.5 ounces panchetta
- 2 cups ground beef
- 1 cup Italian pork sausage
- 28 oz San Marzano whole plum tomatoes diced
- 1 cup dry red wine
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp fresh oregano
- 1 tsp fresh basil
- 1 tsp garlic
- 1 tsp marjoram
- 1 tbsp brown sugar
- 16 oz spaghetti pasta
In a large sauce pan on medium high heat, add butter, olive oil, onion, carrot and celery.
Wait until the onion is a light brown/translucent color and then add the pancetta.
Next add beef, pork, salt, and pepper.
Continue to stir until meats are browned.
Add 1 cup of dry red wine and continue to stir until wine starts evaporating.
Add diced tomatoes and remaining spices.
Cover and continue stir every 15 minutes for 3 hours.
Serve over spaghetti pasta noodles.
(optional) Sprinkle with Grana Padano or Parmesan cheese