Wolfgang Puck Spaghetti Sauce Recipe
Ok people, this is not your average spaghetti sauce!Wolfgang Puck’s recipe builds layers of richness with fresh tomatoes, garlic, and a slow-simmered base that takes its time.The key to getting that deep, well-rounded taste? Toasting the tomato paste before adding the other ingredients—it brings out a rich, caramelized edge.I always go for San Marzano tomatoes because they cook down into a smooth, balanced sauce without too much acidity.A splash of good red wine makes all the difference, adding depth that complements the garlic and herbs.Letting it simmer for at least an hour makes everything blend together beautifully, but if you have more time, two hours is even better.
Servings: 4
Ingredients
- 1 can Tomatoes 32 oz.
- 1 ½ lbs. Ground Beef
- ½ lb. Ground Pork
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 tbsp Olive Oil
- 3 tbsp Tomato Paste
- 1 tsp Oregano
- 1 tsp Basil
- 1 cup Water
- Salt and Pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add chopped onion and minced garlic. Sauté until they are soft and translucent.
- Mix ground beef and ground pork in a mixing bowl.
- Add the mixture to the saucepan. Cook until browned evenly.
- Stir in tomato paste to the saucepan.
- Add the canned tomatoes and water. Mix well to combined thoroughly.
- Add oregano, basil, salt, and pepper to the sauce.
- Reduce heat to low and let it simmer for about 45 minutes, stirring occasionally.
- Taste the sauce and adjust the seasonings as needed.
- When it’s thick and flavorful, remove from heat.