On Spaghetti Sauce

spaghettiSome people like their spaghetti sauce meaty, others meatless. Some rich with tomato chunks, others want smooth. Ever thought about crunching? Not like nuts, but as in vegetables.

Here’s my own spaghetti sauce recipe that is a bit different than most. The Notes section provides tips and options.


  • 2 tbsp extra virgin olive oil
  • 1 slice of bacon, chopped (optional)
  • ½ onion, finely chopped
  • ½ fennel bulb, finely chopped
  • 2 garlic cloves (depending on your taste, sliced, minced, or chopped)
  • 1 tbsp tomato paste
  • 1 cup crisp, white wine (as sauvignon blanc)
  • 1 16-oz can San Marzano tomatoes (with juices, broken by hand)
  • ½ tsp thyme powder
  • ½ carrot, finely chopped
  • 1/8 tsp red pepper flakes (optional)
  • Salt & pepper (to taste, 1/8-1/4 tsp of each)


  • For those desiring more tomatoes, use 28 oz can (photographed)
  • Another option, add an 8 oz can of tomato sauce to the 16 oz can
  • In place of finely chopping, consider using a food processor
  • I use a potato masher to break the tomatoes once added
  • Notice the wine is added in increments. If the mixture needs additional fluid, add a splash of the wine


  1. With medium heat, heat the olive oil in a medium saucepan.
    Add onion, fennel, garlic, and bacon. Cook until light brown (7-8 min)
  2. Add tomato paste. Stir and simmer (1 min)
  3. Add 1/3 cup of white wine. Simmer (2 min)
  4. Add thyme & carrots. Simmer (1-2 min)
  5. Add 1/3 cup of white wine. Stir. Simmer (2-3 min)
  6. Add tomatoes, red pepper flakes, salt & pepper, and remaining 1/3 cup of white wine; and then mix
  7. Lower heat, and simmer 30-40 min, occasionally stirring