Receita Clássica de Spaghetti ao Sugo I Molho Caseiro e Cheio de Sabor

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be used for a lighter sauce.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Black pepper is a common spice that can add heat.

Heat a generous amount of olive oil (3-4 tablespoons) in a high skillet or pot over medium heat.

Add 1/2 finely chopped medium onion and sauté until softened.

Add 2 minced garlic cloves and sauté until fragrant.

Pour in 910 g of passata (tomato puree) and reduce the heat to low.

Add 130 g of tomato paste and mix well.

Add 1 teaspoon of sugar and 1 tablespoon of salt to enhance flavor.

Sprinkle in 1/2 teaspoon of white pepper and 1 teaspoon of dried parsley.

Add 8 fresh basil leaves and 2 bay leaves for flavor.

Grate in 1/4 teaspoon of nutmeg and stir to combine.

Pour in 150 ml of dry red wine and let the sauce simmer on low heat without a lid to reduce and thicken.

While the sauce simmers, bring a large pot of water to a boil without salt.

Add the spaghetti to the boiling water, twisting it as you add it to prevent sticking.

Cook the spaghetti until al dente, then drain it, reserving a bit of pasta water.

Combine the drained spaghetti with the sauce in the skillet, tossing to coat.

Serve the spaghetti topped with grated cheese, fresh basil, and additional pepper if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens