Mariani Family Prune Spaghetti Sauce
Ingredients
- 8 Mariani Pitted Prunes, finely chopped (about 80 g)
- 2 tbsp extra-virgin olive oil (30 ml)
- 1 lb ground beef (450 g)
- ½ lb Italian sausage, casings removed (225 g)
- 1 medium onion, finely chopped (about 150 g)
- 4–5 cloves garlic, minced (15 g)
- ½ cup dry red (or white) wine (120 ml)
- 2 cans crushed tomatoes, 28 oz each (800 g each; 1.6 kg total)
- 1½ cups low-sodium beef or chicken broth (360 ml)
- 2 tsp dried oregano (4 g)
- 1 tsp dried basil (2 g)
- 1 bay leaf
- ½ tsp red pepper flakes, optional
- 1¼ tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- TO FINISH & SERVE
- 2 tbsp chopped fresh parsley (8 g)
- 1–2 tbsp unsalted butter (15–30 g) or 2 tbsp olive oil (30 ml)
- Cooked pasta or polenta, grated Parmesan for the table
Instructions
- 1. Heat oil in a large Dutch oven over medium-high. Add beef and sausage. Cook, breaking up, until well browned, 7–9 minutes. Spoon off all but about 1 tbsp fat.
- 2. Add onion and a pinch of salt. Cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds.
- 3. Pour in wine and simmer 2–3 minutes, scraping up browned bits, until reduced by about half.
- 4. Stir in crushed tomatoes, broth, prunes, oregano, basil, bay leaf, red pepper flakes (if using), salt, and black pepper. Bring to a lively simmer.
- 5. Cook uncovered 45–60 minutes at a gentle bubble, stirring occasionally, until thick and glossy. If it thickens too fast, splash in a bit of water.
- 6. Remove bay leaf. Stir in parsley and butter (or olive oil). Taste and adjust salt/pepper.
- 7. Toss with hot pasta (reserve ½ cup pasta water to loosen if needed) or spoon over polenta. Pass Parmesan at the table.
- Make-ahead: Cools and freezes beautifully. Even better the next day.
- Family note: The heritage version in the Mariani kitchen simmers longer and layers in extras like bourbon, Riesling, and fresh herbs. This weeknight take keeps the prune-rich depth and mellow sweetness, but trims the steps so it’s doable on a busy night.
