Project Description

Stags Leap Homemade Spaghetti Sauce

Courtesy of Shannon Difilippo, Office & Marketing Assistant

Serves 6

Spaghetti Stags Leap

2 tablespoons olive oil
2 cups onions, diced
1 cup carrots, diced
1 cup celery, diced
5 garlic cloves, finely chopped
1 pound ground beef
¾ pound mild Italian sausage
Course sea salt
Fresh ground pepper
1 cup Handwritten Cabernet Sauvignon
6 ounce can tomato paste
16 ounce and 12 ounce cans tomato sauce
¼ cup water
2 medium chopped Roma tomatoes
2 cups chopped mushrooms
1 Bay leaf
1 teaspoon Worcestershire sauce
1 pound spaghetti
Grated Parmesan cheese


Heat oil in large pot. Add onion, carrots, celery. Cook until tender. Add garlic and quickly cook until golden. Add beef and sausage, cook through. Stir occasionally and spoon out excess oil. Add wine and let evaporate into meat. Season meat mixture with salt and pepper. Stir in the tomato paste and add water. Add tomato sauces, Worcestershire sauce and bay leaf and bring to a boil. Continue to reduce heat. Stir in tomatoes and mushrooms, continue cooking over medium heat. Let simmer for at least an hour. Season to taste.

Prepare spaghetti per package directions. Drain and serve with spaghetti sauce and grated Parmesan cheese and of course the remainder of the Handwritten cabernet sauvignon.

Shannon’s Heart Story

Each time I make my homemade spaghetti sauce, I can’t help but think of our two precious kitties that we got when they were 6 weeks old. As we sat down one evening for a lovely spaghetti dinner, the little boy kitty would jump up and land in the red sauce so earned his very fitting name, B’sghetti!

Shannons Heart Photo