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Straight up, classic spaghetti. It is so easy to make your own marinara sauce—you might never go for the jar again!

Paleo: Use zucchini noodles instead of spaghetti.

Vegetarian: Omit Italian sausage. If desired, replace with cooked peas or cannellini beans.

Gluten-free: Use your favorite gluten-free spaghetti.

  • Duration
  • 4-5Servings


  • 1 lb. spaghetti

  • 1 lb. ground Italian sausage

  • Olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 cup red wine

  • 2 15 oz. cans + 1 8-oz can tomato sauce

  • 1 pkg fresh basil, chopped

  • 1/2 tsp sugar (or more, to taste)

  • Salt and pepper


1. Brown Italian sausage and set aside.

2. In a medium skillet or saucepan over medium heat, add 1 Tbsp olive oil. Add onion and garlic to oil and sauté until onion is translucent and soft.

3. Increase heat to medium-high and add the red wine. Bring to a boil and cook about 3-5 minutes, until wine has somewhat reduced. Add tomato sauce, basil, salt, pepper, and sugar. Add cooked Italian sausage. Simmer for at least 15-20 minutes.

4. Boil spaghetti according to package instructions. Drain and plate with marinara sauce. Top with Parmesan cheese, if desired. 

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