Roux Spaghetti

1h 40m
Serves 1
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Directions

  1. 1Add 1/2 cup of flour and 1/2 cup of vegetable oil to a large pot on medium-low heat.
  2. 2Mix continuously until the roux reaches the desired dark color, which can take up to 70 minutes.
  3. 3Add more flour if needed to achieve a smooth consistency.
  4. 4Once the roux is done, add the holy trinity (pre-cut onions, celery, and bell peppers) and mix.
  5. 5Add 2-3 tablespoons of squeezed garlic and mix until the onions are translucent.
  6. 6In a separate pan, cook 2 pounds of ground beef, breaking it up into small pieces.
  7. 7Season the ground beef with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  8. 8Drain the cooked ground beef on a plate with paper towels.
  9. 9Add 1 can of tomato paste, 1 can of crushed tomatoes, and 1 can of tomato sauce to the roux mixture and mix.
  10. 10Add 5 cans of water (using the tomato sauce can as a measure) to the mixture and mix.
  11. 11Season the sauce with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  12. 12Bring the sauce to a boil on high heat, then reduce to a simmer for 30-45 minutes.
  13. 13Add a heaping tablespoon of sugar to the sauce and mix.
  14. 14Boil water in a separate pot and add spaghetti noodles.
  15. 15Serve the spaghetti by adding noodles to a bowl and topping with the sauce.
  16. 16Add a generous amount of parmesan cheese to the spaghetti and mix.
  17. 17Serve with a piece of garlic bread.

Ingredients

  • 0.5 cup Flour
  • 0.5 cup Vegetable oil
  • 1 package Holy trinity (onions, celery, bell peppers)
  • 2 tablespoons Garlic
  • 2 pounds Ground beef
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Italian seasoning
  • 1 can Tomato paste
  • 1 can Crushed tomatoes
  • 1 can Tomato sauce
  • 5 cans Water
  • 1 tablespoon Sugar
  • Spaghetti noodles
  • Parmesan cheese
  • Garlic bread

Equipment

Large potWooden spoonFrying panPlatePaper towelsStrainerBowlFork

Tips

  • Do not stop stirring the roux the entire time it is cooking.
  • Cook the roux on medium-low heat to prevent burning.
  • Add a tablespoon of sugar to the tomato sauce to kill the acidity.

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