Serves about 12 people
You will need to start by making a simple, red sauce. This is the recipe I have been using for years. I love adding red wine and balsamic vinegar to my sauce. Sometimes, I add cooked Italian sausage as well. I use this red sauce in a variety of pasta dishes.
2-4 tbsp olive oil
6-8 garlic cloves, finely chopped
1 sweet onion finely chopped
¼ cup of pinot noir
4-28 oz cans of crushed tomatoes
2-14.5oz cans of diced tomatoes
2 tbsp of balsamic vinegar
1.5 tbsp of dried basil
2 boxes of thin spaghetti ( I like barilla + protein thin spaghetti)
Over medium heat, add olive oil to a medium sized pot. Cook garlic and onions until translucent and fragrant, about 4-5 minutes. Add red wine and balsamic vinegar. Bring to a simmer. Simmer 2-3 minutes. Add the diced tomatoes and basil. Stir and bring back to a simmer. Slowly add the 3 cans of crushed tomatoes. Stir gently to avoid the sauce spilling over the sides. Cover the pot with a lid. Bring back to a simmer. Reduce heat to medium/low. Let simmer 30-45 minutes, stirring occasionally.
In a large pot, cook the spaghetti according to package directions. Strain spaghetti and return to the pot. Pour sauce over spaghetti and mix! After you plate the spaghetti, you can top with freshly grated Parmesan cheese.