I don’t mess around with spaghetti sauce. Five years in Italy and I stand firm with the Italians on not mucking around with traditional recipes. Why change perfection?
I bought some fancy tagliatelle and wanted to do it justice with some homemade sauce. This recipe did not disappoint. Subtle, genuine, lovely. I’m so glad I made lots and can pull it out of the freezer when I want more—which may be very soon. It was delicious! It just may be my standby sauce recipe from now on…..
INGREDIENTS (SERVES 18 – I was making a ton to then freeze some. You can absolutely make less.)
- 5 pounds Ground Beef (I actually used ground chicken because I had some and it seemed healthier)
- 3 Tablespoons Olive Oil
- 2 whole Large Yellow Onions, Diced
- 2 whole Green Bell Pepper, Seeded And Diced (I didn’t have one and it tasted fab even without it)
- 6 cloves Garlic, Minced
- 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
- 2 cans 28 Ounce Crushed Tomatoes
- 1 can (14 Oz. Size) Crushed Tomatoes
- 1 can (small, 4-ounce) Tomato Paste
- 1 jar good store-bought marinara Sauce (you can use another jar if you like the sauce to be more saucy than meaty) OR you can totally leave this out and just add the same amount in more crushed tomatoes (or any tomato product)
- 1 teaspoon Ground Oregano
- 1 teaspoon Ground Thyme
- 4 whole Bay Leaves
- 2 Tablespoons Sugar
- 2 teaspoons Kosher Salt
- 1/2 teaspoon Crushed Red Pepper (optional)
- 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
- 1 whole Rind From One Wedge Parmesan (optional) If you don’t have a wedge of cheese, no problem. Just throw in some grated Parmesan and you’re good to go.
- 1/2 cup Grated Parmesan Cheese (optional)
- 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
- Extra Minced Parsley, For Serving
- Extra Parmesan Cheese, For Serving
- In a large pot over medium-high heat, brown the ground beef (or chicken). Remove meat from pot with a slotted spoon, put it into a bowl and set it aside. I tend to out it either not he microwave to the fridge as my trusty sous-chef Hudson always stands on guard waiting for his chance to insect what I’m making…
- Remove grease from pot (but do not clean the pot-you want to keep some of the tasty fat goodness). Add in the olive oil. When it is heated, add the onion and bell pepper. Stir for 1 1/2 minutes, then add the garlic. Stir and cook for another minute. I love the smell of onions and garlic cooking. It just says home to me.
- Pour in the wine and allow it to bubble and reduce for about 1 1/2 minutes. (And maybe take a drink of the wine too 😉 Doesn’t that make the food better?).
- Add crushed tomatoes, tomato paste and marinara sauce. Stir, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper. Stir, add cooked meat and stir. Cover and simmer for 1 hour, stirring occasionally. Add water or low-sodium broth if it needs more liquid. We’re almost there!
- Add parsley and the rind (or grated Parmesan–or both!). Stir, cover pot and simmer for about 30 minutes.
- Discard bay leaves before serving (if you can find them-I can’t always, LOL).
- Add a wee bit of olive oil to the pasta, top it with sauce, some minced parsley and grated Parmesan (or Parmesan shavings look fancy) and serve.
Adapted from The Pioneer Woman