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Johnson Estate Winery

Talia B.’s Red Spaghetti Sauce

Talia B.’s Red Spaghetti Sauce
Recipe Date:
July 11, 2017
Cook Time:
Imperial (US)
Pair with Johnson Estate’s Maréchal Foch.
  • 1/2 cup olive oil
  • 1 large yellow onion, diced
  • 5-10 large cloves of garlic (half to a whole bulb)
  • 1/4 cup fresh basil
  • 1 cup Johnson Estate Maréchal Foch wine
  • 1 tsp salt and pepper
  • 1/4 cup sugar (optional)
  • 1 28 oz. can of crushed tomatoes (or fresh summer tomatoes chopped in the food processor)
  • 1 28 oz. can of diced tomatoes
  • 2 cups water

In a 4 quart pot or larger, warm olive oil for 3 minutes on medium-low heat. Add diced onion and garlic and cook until soft. Add basil, wine, salt, and pepper and reduce heat for 5-10 minutes, stirring occasionally.

Add the can of diced tomatoes and let cook for 10 minutes, stirring occasionally.

Add the can of crushed tomatoes, water, sugar, salt, pepper, and garlic powder to taste. Let ingredients cook down for at least an hour on low, stirring occasionally.

Meat Option: Talia adds meatballs at the end or she suggests adding pork chops (bone-in) after the onions are cooked. 

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