This spaghetti with meat sauce recipe is hearty and flavorful. The sauce is slow cooked for hours, but totally worth the wait. Add this to your dinner table, and it will be a favorite in your home for many years to come.
Growing up, my mom made the best spaghetti and meat sauce. I looked forward to it every time she made it. I would get so excited when I would leave for school, and notice she was thawing out beef and Italian sausage. This recipe is reminiscent to my mom’s. The only difference is I add red wine and fresh basil to my recipe, while mom’s has no red wine and she uses dried basil instead.
Ingredients needed and why
- Ground chuck – Chuck is used for the fat content. However ground beef can be used as well.
- Ground Italian sausage – Recipe not complete without it.
- Onion – Adds loads of flavor to this decadent dish.
- Bell pepper – Adds flavor, with a bit of sweetness
- Garlic – Jarred garlic could be used, but I recommend fresh.
- Fresh white mushrooms – Increases the savory depth of the dish.
- Tomato paste – Serves as a thickener for the sauce.
- Dry red wine – Increases flavor depth.
- Crushed tomatoes – Much better than fresh because it helps with the thickness consistency.
- Tomato sauce – Adds that extra tomatoed flavor.
- Diced tomatoes – Gives the sauce volume, as well as flavor
- Italian seasoning – Adds the authentic Italian flavors.
- Sugar – Do not omit. Your sauce will be bitter if you do.
- Crushed red pepper – Adds a hint of spice.
- Salt & pepper – Enhances flavor.
- Fresh parsley – Adds color.
- Bay leaf – Helps lightened the dish to prevent it from being heavy.
- Fresh basil – Adds a slight hint of sweetness
- Parmesan cheese – Gives the dish nutty, salty-like flavor.
Preparing meat sauce
The sauce may take a while to cook, but it is very easy to prepare. The prep work is not time consuming at all. During the prep, you are only dicing your onion and bell pepper, chopping the garlic and slicing your mushrooms. However, buying pre-sliced mushrooms is also a great option.
It is very important that after browning your meat, to drain all of the excess fat from it. This will prevent your sauce from being too oily. After browning, add a little olive oil or grapeseed oil to the pan to sauté the veggies. You will then add the tomato paste to the veggies, along with returning the meat to the skillet.
Next, the other ingredients, with the exception of the basil and cheese, are added. Once, all the ingredients are added, the sauce is then cooked for one hour. I advise for the sauce to be tasted throughout the process, and adjust flavors accordingly. After the one hour mark, add the basil and parmesan cheese and cook for an additional hour and a half at minimum. Remember, the longer spaghetti sauce cooks, the better it will be.
What to serve with spaghetti and meat sauce
- Garlic bread
- Salad
- Green beans
- Corn on a cob – If you’re new to corn on a cob with spaghetti, don’t knock it til you try it!
Spaghetti & Meat Sauce
Ingredients
- 1 lb. ground chuck
- 1 lb. thin spaghetti or other pasta of choice
- 1 lb. ground Italian sausage
- 2 tbsp olive or grapeseed oil
- salt and pepper to taste
- 1 medium onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, chopped or minced approx. 2 tbsp.
- 1 cup fresh mushrooms, sliced
- 3 tbsp. tomato paste
- 1/2 cup dry red wine optional
- 28 oz. can crushed tomatoes
- 14.5 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 2 tsp. Italian seasoning
- 2 tbsp. sugar
- 2 tsp. sea salt
- 1/4 tsp. crushed red pepper
- 1/2 cup fresh parsley, chopped
- 1 bay leaf
- 1/3 cup fresh basil, chopped
- 1/2 cup shredded or grated parmesan cheese plus more for garnish
Instructions
- In a dutch oven or large skillet, brown ground chuck and Italian sausage over medium to medium-high heat. Remove meat and drain excess fat.
- Heat oil in skillet. Add onion, bell pepper, mushrooms and few pinches of salt and pepper. Sauté for 5 minutes, or until veggies are tender. Add garlic and sauté for additional 2 minutes. Stir in tomato paste and red wine. Stir until fully combined.
- Return meat to the skillet or dutch oven and stir until everything is mixed. Add crushed tomatoes, diced tomatoes, tomato sauce, salt, Italian seasoning, sugar, crushed red pepper, fresh parsley and bay leaf. Stir together and bring to a simmer. Cover and reduce heat to medium-low and simmer for 1 hour.
- Remove cover and stir in basil and parmesan cheese. Taste and adjust seasonings if needed. Cover and simmer for additional 1 and 1/2 hour, or longer. The longer this sauce cooks, the better it will be. When sauce is almost ready, go ahead and cook pasta according to package instructions.
- Serve with cooked spaghetti, or other pasta of choice.
No Comments