Spaghetti and Italian Meat Sauce
The Classic. That is all I really need to say, isn't it? This has to be my all-time favorite meal. I can always eat this.
Use this meat sauce on any hearty pasta you like, in Lasagna, or in baked pasta dishes.
As you can see below, the sauce is easy to make when you are using it especially if you did all of the work in advance by cooking the meat portion ahead of time.
- 1 quart Italian Meat Sauce (See recipe below)
- 1 pound Spaghetti (Cooked, see recipe below)
- .5 cups Parmesan Cheese (Grated)
- .5 ounces Beef Fat (or Avocado Oil)
- 2 cups Onion (Chopped, frozen chopped onions)
- 1 teaspoon Garlic (Minced)
- .5 tablespoons Salt (Morton Coarse Kosher Salt)
- 1.25 pound Ground Beef (80/20)
- .5 tablespoons Italian Seasoning (Dried)
- .25 cups Red Rine (One that you would drink)
- 1 can Tomato Paste (6 Oz)
- 1 can Tomatoes (Whole, peeled)
- 1 can Tomato Sauce (14.5 Oz)
- 1 gallon Water
- 2 tablespoons Salt
- 1 pound Spaghetti (Dried)
- Italian Meat Sauce
Heat a large enamel-coated cast iron Dutch oven on medium heat.
Add beef fat or cooking oil.
Add the diced onions and saute until translucent.
Add the minced garlic and saute until light brown.
Add the ground beef, salt, and Italian seasoning, and saute until all the beef is browned.
Remove the beef into a separate bowl, but let the fat remain.
Add the chopped onions and cook translucent to slightly browned.
Deglaze the pot with red wine and simmer until reduced by 2/3s.
Add the tomato paste to the pot, and simmer for 10 minutes, still occasionally to prevent sticking to the pan.
Add the beef back to the pot
Add the tomato sauce and tomatoes, mix thoroughly, and simmer on low until thickened.
Remove from heat, and serve on any pasta that you like meat sauce with.
- Spaghetti Instructions
Bring 1 gallon of water and 2 Tablespoons of salt to a boil on the stovetop.
Add the dried pasta and stir until all the pasta softens and is below the water line.
Cook according to the time listed on the package. Usually, 8-12 minutes depending on the brand.
I usually test a few pieces a minute before the timer goes off to ensure that it doesn't overcook. And it tastes good too.
Drain pasta. If you are serving immediately, toss in the colander a few times to steam off any moisture and add to a serving platter.
Pour sauce on top of the spaghetti and top with parmesan cheese.
