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Heat olive oil in a large pot or Dutch oven over medium heat.

Add diced onions to the hot oil and sauté until softened, about 5-7 minutes.

Stir in crushed red pepper flakes and black pepper with the onions, cooking for 1 minute until fragrant. This layers the seasoning for a deeper flavor.

Add minced garlic from a tube to the pan and cook for another minute, stirring constantly to prevent burning.

In a separate large pot, bring a generous amount of water to a rolling boil for cooking the spaghetti. Add salt to the boiling water.

Add ground beef and ground pork to the pan with the sautéed onions and garlic. Break up the meat with a spoon and brown thoroughly, ensuring no pink remains. If you prefer, you can use only ground beef.

Once the meat is fully browned, carefully drain any excess fat from the pan.

Pour Cabernet red wine into the pan with the meat mixture. Bring to a simmer and cook until the wine has mostly evaporated, about 3-5 minutes, scraping up any browned bits from the bottom of the pan.

Open the can of Cento San Marzano Peeled Tomatoes and pour them into a separate bowl. Using your hands, crush the peeled tomatoes until they are in smaller, irregular pieces.

Add the hand-crushed peeled tomatoes to the pan with the meat.

Add 1/2 cup of water to the empty peeled tomato can, swish it around to get any remaining tomato residue, and then pour this tomato-infused water into the pan with the sauce.

Stir well, then cover the pan and bring the sauce to a boil. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.

After simmering, stir in the garlic powder and Italian seasoning.

Add the can of Cento All Purpose Crushed Tomatoes to the sauce. Swish the can with a little water (about 1/4 cup) to ensure all contents are added to the sauce.

Cover the pan again and bring the sauce back to a gentle boil, then reduce heat to low.

Stir in the small pat of butter until melted and incorporated.

Grate Pecorino Romano cheese directly into the sauce and stir until melted.

Add the granulated sugar for the final simmer, stirring to combine.

Add the torn fresh basil leaves to the sauce, stirring gently.

Allow the sauce to simmer gently for another 5-10 minutes, uncovered, to let the flavors fully meld and the sauce to thicken slightly.

While the sauce simmers, cook the spaghetti in the salted boiling water according to package directions until al dente.

Drain the cooked spaghetti. Serve the finished sauce generously over the spaghetti. Garnish with additional grated Pecorino Romano cheese and fresh basil, if desired. Mix and enjoy!


Heat olive oil in a large pot or Dutch oven over medium heat.

Add diced onions to the hot oil and sauté until softened, about 5-7 minutes.

Stir in crushed red pepper flakes and black pepper with the onions, cooking for 1 minute until fragrant. This layers the seasoning for a deeper flavor.

Add minced garlic from a tube to the pan and cook for another minute, stirring constantly to prevent burning.

In a separate large pot, bring a generous amount of water to a rolling boil for cooking the spaghetti. Add salt to the boiling water.

Add ground beef and ground pork to the pan with the sautéed onions and garlic. Break up the meat with a spoon and brown thoroughly, ensuring no pink remains. If you prefer, you can use only ground beef.

Once the meat is fully browned, carefully drain any excess fat from the pan.

Pour Cabernet red wine into the pan with the meat mixture. Bring to a simmer and cook until the wine has mostly evaporated, about 3-5 minutes, scraping up any browned bits from the bottom of the pan.

Open the can of Cento San Marzano Peeled Tomatoes and pour them into a separate bowl. Using your hands, crush the peeled tomatoes until they are in smaller, irregular pieces.

Add the hand-crushed peeled tomatoes to the pan with the meat.

Add 1/2 cup of water to the empty peeled tomato can, swish it around to get any remaining tomato residue, and then pour this tomato-infused water into the pan with the sauce.

Stir well, then cover the pan and bring the sauce to a boil. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.

After simmering, stir in the garlic powder and Italian seasoning.

Add the can of Cento All Purpose Crushed Tomatoes to the sauce. Swish the can with a little water (about 1/4 cup) to ensure all contents are added to the sauce.

Cover the pan again and bring the sauce back to a gentle boil, then reduce heat to low.

Stir in the small pat of butter until melted and incorporated.

Grate Pecorino Romano cheese directly into the sauce and stir until melted.

Add the granulated sugar for the final simmer, stirring to combine.

Add the torn fresh basil leaves to the sauce, stirring gently.

Allow the sauce to simmer gently for another 5-10 minutes, uncovered, to let the flavors fully meld and the sauce to thicken slightly.

While the sauce simmers, cook the spaghetti in the salted boiling water according to package directions until al dente.

Drain the cooked spaghetti. Serve the finished sauce generously over the spaghetti. Garnish with additional grated Pecorino Romano cheese and fresh basil, if desired. Mix and enjoy!
