At The Ferne Table, recipes are rituals — a way to slow down and gather. This slow-simmered Italian spaghetti sauce is rich, fragrant, and endlessly comforting. Most nights we let the sauce shine over al dente spaghetti; when we want extra heartiness, we add homemade meatballs or rustic Italian sausages. Simple, golden, and deeply satisfying.
Ingredients
Red Sauce
- 1 onion, sliced
- 5 garlic cloves, crushed
- 1 bell pepper, sliced
- 3 lbs fresh tomatoes (or 2–3 cans, 14.5 oz each, whole or crushed)
- ⅓ cup olive oil (or a touch more, if desired)
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- Fresh basil, a generous handful
Protein Options
- Homemade meatballs — by Family Style Food
- OR good-quality Italian sausages, pan-seared and sliced
For Serving
- 1 lb spaghetti, cooked al dente
- Extra basil and grated Parmesan, to finish
Method
- Prep the tomatoes. For fresh tomatoes: steam, peel, and crush (blend for smooth). For canned: pulse in a blender or leave chunky.
- Sauté the base. Warm olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook ~5 minutes until softened and fragrant.
- Build the sauce. Add tomatoes, salt, and pepper. Bring to a gentle bubble, then reduce to low.
- Slow-simmer. Cover and simmer 60–120 minutes, stirring occasionally. Stir in most of the basil after ~60 minutes; reserve a little for serving.
- Cook the protein (optional). Prepare meatballs or sausages while the sauce simmers.
- Finish & serve. Toss spaghetti with the sauce. Top with meatballs or sausages if using. Finish with fresh basil (and Parmesan).
Tips & Storage
- If the sauce tastes acidic, add a pinch of sugar.
- For extra depth, deglaze the pot with a splash of red wine after sautéing the veggies.
- Refrigerate up to 4 days or freeze up to 3 months; reheat gently with a splash of water.