Hearty Burgundy Spaghetti Sauce

This vegetarian spaghetti sauce gets its depth from red wine simmered down with three forms of tomato: stewed tomatoes, tomato paste, and tomato sauce. The burgundy adds a rounded warmth and slight acidity that plain water or broth can’t match.

The sauce comes together quickly. Onions and garlic get a quick sautee in olive oil, then everything else goes in and simmers. Basil and oregano keep the herb profile classic Italian, and the green bell pepper adds a subtle sweetness and body.

A pinch of sugar at the end only if needed. Taste the sauce first. If the tomatoes were good and the wine was decent, you won’t need it.

Pro Tips

• Use a wine you’d actually drink. Cooking concentrates flavors, so a harsh or overly tannic wine will make the sauce bitter.
• Stir often during simmering. The tomato paste makes this sauce thick and prone to sticking on the bottom of the pan.
• Let the sauce simmer longer than the minimum 5 minutes if you have time. Even 20 extra minutes deepens the flavor significantly as the wine and tomatoes meld.

Variations

• Brown Italian sausage or ground beef in the pan before adding the sauce for a meaty version.
• Add a handful of sliced mushrooms and black olives for a more robust vegetarian sauce.
• Use white wine instead of red for a lighter, brighter sauce that works well on lighter pasta like angel hair.