Spaghetti with Homemade Meat Sauce
Directions
- 1Prep your veggies: dice one onion and one bell pepper, and mince four cloves of garlic.
- 2In a large pot or Dutch oven, brown 1 lb of 80/20 ground beef, 1/2 lb of sweet Italian sausage, and 1/2 lb of spicy Italian sausage in a little avocado oil over medium-high heat.
- 3Once the meat is browned, add in the diced onion and bell pepper and sauté for four to five minutes until tender.
- 4Add about a teaspoon or two of Worcestershire sauce and Herbs de Provence or Italian seasoning to taste.
- 5Add crushed red pepper flakes to taste.
- 6Add the minced garlic and mix well.
- 7Make a little space in the skillet and add one to two tablespoons of tomato paste to the bottom of the pan to develop a fond.
- 8Deglaze the pan with 1/4 cup of dry red wine (optional, you can use beef stock instead).
- 9Add one 28-oz can of crushed tomatoes, one 28-oz can of chopped tomatoes, and one 16-oz can of tomato sauce. Mix to combine.
- 10Season with salt and pepper to taste, add two pinches of sugar to balance the acidity, and add fresh basil leaves.
- 11Cover and let simmer on low for 45-60 minutes, stirring occasionally.
- 12Meanwhile, cook your spaghetti according to package directions, drain, and toss with two tablespoons of butter.
- 13Add the meat sauce to the cooked pasta. The cook prefers mixing the sauce into the pasta, while his wife prefers the sauce on top.
- 14Garnish with shredded parmesan cheese and fresh chopped parsley.
Ingredients
- 28 oz crushed tomatoes
- 28 oz chopped tomatoes
- 16 oz tomato sauce
- 1 onion
- 1 bell pepper
- 4 cloves minced garlic
- 1 lb ground beef 80/20
- 0.5 lb sweet italian sausage
- 0.5 lb hot italian sausage
- 1 tsp worcestershire sauce
- 0.25 cup dry red wine
- 1 herbes de provence
- 1 red pepper flakes
- 1 salt
- 1 pepper
- 1 garlic powder
- 1 onion powder
- 2 pinches sugar
- 1 fresh basil
- 2 tbsps tomato paste
- 1 package spaghetti
- 2 tbsps butter
- 1 parmesan cheese
- 1 fresh chopped parsley
Equipment
large potknifecutting boardmeat masher
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