Roux Spaghetti

100 mins
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. 2Add 1/2 cup of flour and 1/2 cup of vegetable oil to a large pot on medium-low heat.
  3. 3Add 1/2 cup of flour and 1/2 cup of vegetable oil to a large pot on medium-low heat.
  4. 4Mix continuously until the roux reaches the desired dark color, which can take up to 70 minutes.
  5. 5Mix continuously until the roux reaches the desired dark color, which can take up to 70 minutes.
  6. 6Mix continuously until the roux reaches the desired dark color, which can take up to 70 minutes.
  7. 7Add more flour if needed to achieve a smooth consistency.
  8. 8Add more flour if needed to achieve a smooth consistency.
  9. 9Add more flour if needed to achieve a smooth consistency.
  10. 10Once the roux is done, add the holy trinity (pre-cut onions, celery, and bell peppers) and mix.
  11. 11Once the roux is done, add the holy trinity (pre-cut onions, celery, and bell peppers) and mix.
  12. 12Once the roux is done, add the holy trinity (pre-cut onions, celery, and bell peppers) and mix.
  13. 13Add 2-3 tablespoons of squeezed garlic and mix until the onions are translucent.
  14. 14Add 2-3 tablespoons of squeezed garlic and mix until the onions are translucent.
  15. 15Add 2-3 tablespoons of squeezed garlic and mix until the onions are translucent.
  16. 16In a separate pan, cook 2 pounds of ground beef, breaking it up into small pieces.
  17. 17In a separate pan, cook 2 pounds of ground beef, breaking it up into small pieces.
  18. 18In a separate pan, cook 2 pounds of ground beef, breaking it up into small pieces.
  19. 19Season the ground beef with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  20. 20Season the ground beef with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  21. 21Season the ground beef with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  22. 22Drain the cooked ground beef on a plate with paper towels.
  23. 23Drain the cooked ground beef on a plate with paper towels.
  24. 24Drain the cooked ground beef on a plate with paper towels.
  25. 25Add 1 can of tomato paste, 1 can of crushed tomatoes, and 1 can of tomato sauce to the roux mixture and mix.
  26. 26Add 1 can of tomato paste, 1 can of crushed tomatoes, and 1 can of tomato sauce to the roux mixture and mix.
  27. 27Add 1 can of tomato paste, 1 can of crushed tomatoes, and 1 can of tomato sauce to the roux mixture and mix.
  28. 28Add 5 cans of water (using the tomato sauce can as a measure) to the mixture and mix.
  29. 29Add 5 cans of water (using the tomato sauce can as a measure) to the mixture and mix.
  30. 30Add 5 cans of water (using the tomato sauce can as a measure) to the mixture and mix.
  31. 31Season the sauce with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  32. 32Season the sauce with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  33. 33Season the sauce with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  34. 34Bring the sauce to a boil on high heat, then reduce to a simmer for 30-45 minutes.
  35. 35Bring the sauce to a boil on high heat, then reduce to a simmer for 30-45 minutes.
  36. 36Bring the sauce to a boil on high heat, then reduce to a simmer for 30-45 minutes.
  37. 37Add a heaping tablespoon of sugar to the sauce and mix.
  38. 38Add a heaping tablespoon of sugar to the sauce and mix.
  39. 39Add a heaping tablespoon of sugar to the sauce and mix.
  40. 40Boil water in a separate pot and add spaghetti noodles.
  41. 41Boil water in a separate pot and add spaghetti noodles.
  42. 42Boil water in a separate pot and add spaghetti noodles.
  43. 43Serve the spaghetti by adding noodles to a bowl and topping with the sauce.
  44. 44Serve the spaghetti by adding noodles to a bowl and topping with the sauce.
  45. 45Serve the spaghetti by adding noodles to a bowl and topping with the sauce.
  46. 46Add a generous amount of parmesan cheese to the spaghetti and mix.
  47. 47Add a generous amount of parmesan cheese to the spaghetti and mix.
  48. 48Add a generous amount of parmesan cheese to the spaghetti and mix.
  49. 49Serve with a piece of garlic bread.
  50. 50Serve with a piece of garlic bread.
  51. 51Serve with a piece of garlic bread.

Ingredients

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