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Steve’s Spaghetti Sauce

The secret of this savory spaghetti sauce is the pepperoni.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4
Author: Steven Palmquist

Ingredients

  • 1 15- oz can tomato sauce
  • 1 6- oz can tomato paste
  • ¼ cup sherry or white wine
  • 1 tsp beef stock concentrate such as Better Than Bouillon®
  • 7 oz 1/2 pkg turkey pepperoni or regular
  • 2 tsp garlic salt
  • 1 Tbsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried basil

Instructions

  • Using a microwave-safe plate, arrange 7 oz. (approx. 30 pieces) of pepperoni (or whatever quantity will fit on plate without much overlapping) on top of two layers of paper towels. Microwave at full power for 4 to 5 minutes, watching to make sure the pepperoni doesn't burn.
  • Remove pepperoni from plate and allow 10 minutes to cool, then pulverize in food mill or finely chop.
  • Place all ingredients in a Dutch oven or saucepan.
  • Bring to a boil, then lower the heat and simmer for 30 minutes, covered.
  • Finish this sauce off by simmering meatballs or ground beef in it, then serving over pasta, topping off with freshly grated Parmesano Reggiano cheese.