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Spaghetti with Meat Sauce – Authentic Italian Style
Incredibly delicious spaghetti sauce! Simmered low and slow and packed with rich tomatoey and meaty flavor.
👥 8 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min🔥 Cook: 4h👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- food processor
- sauce pot
📝 Preparation Steps
1
In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about ⏱️ 10 - 15 seconds, set aside.
2
Saute carrot and onion in reserved fat over medium high heat until golden, about ⏱️ 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, ⏱️ 5 - 8 hours (yes minimum of ⏱️ 5 hours), stirring occasionally.
medium carrot, (finely grated (about 1/2 cup))1(loose) fresh basil on stems (or 1/4 cup chopped basil leaves)1 cupcrushed Roma tomatoes ( (I recommend Contadina brand*))2 (28 oz each) cansdried rosemary, (crushed)1 tspbay leaves2Salt (and black pepper to taste)
3
Add broth to sauce to thin sauce if desired (at about ⏱️ 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove basil leave stems if used, bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
(loose) fresh basil on stems (or 1/4 cup chopped basil leaves)1 cupbay leaves2chopped fresh parsley2 Tbsp
4
Recipe Source: Cooking Classy
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