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