- 1/2 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 1/4 cup golden raisins
- 1/4 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces uncooked spaghetti
- 2 tablespoons minced fresh parsley
- 2 teaspoons pine nuts, toasted
- In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
- Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
- Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce. Yield: 4 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Sicilian Spaghetti Sauce
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This is one of my family's staples. I do omit the pine nuts and raisins, and allow it to simmer for over an hour when I have the time. This allows the flavors to blend and thickens the sauce. As too it being too sweet, I love that it tastes nothing like the store bought spaghetti sauces. Also, using the red wine over the vinegar also adds that sweetness and takes out any acidic aftertaste from the vinegar.
I make this all the time but changed a few things in at take out the nuts and rasins and add in mushrooms and use a red onion it's great and slot better thickens ip and is chunky great recipe
This reccipe was too sweet for spaghetti sauce. Also, It was exremely chunky. It didnt get thick at all!!!