Best Ever Spaghetti and Meat Sauce
This Best Ever Spaghetti and Meat Sauce recipe is the perfect Italian-style weeknight family meal - a rich, meaty sauce served over your favourite pasta!
Nutrition Facts
Ingredients
Instructions
Heat a large dutch oven pot over medium high heat.
Add the ground beef and cook until almost completely browned, breaking it up with a wooden spoon.
Turn the heat to medium and add the onions, garlic, salt and pepper (to taste), parsley, basil, oregano and thyme. Saute with the beef until the onions are soft and translucent.
Add the wine and allow the liquid to evaporate while stirring the mixture regularly so the meat absorbs the flavour of the wine.
When the wine has almost evaporated, add the crushed tomatoes and stir to combine.
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Continue Reading at Thebusybaker.ca →Chef's Notes
Recipe: NotesThis recipe is great for meal prep because the sauce can be prepared in advance and stored in the fridge for up to 3 days. Freeze in airtight containers for up to 2 months.
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Reviews from the Original Source
This is ABSOLUTELY delicious. It is so easy and the flavour is outstanding. I added a few things my family loves like fennel seeds and red pepper flakes to make it our own.
This is a keeper! Super easy and is a delicious, full flavoured sauce. The only change I made was adding fennel seeds and hot pepper flakes.
I made this last night. My husband repeatedly said it was really good (different...from my other spaghetti sauces). I added little bit of tomato paste, brown sugar, ground fennel. I only put in 6.5 cups of crushed tomatoes and a lot more garlic. Next time I’ll try 6 cups.
Thank you
Mmm spaghettini and sauce meat
Thank you so much, I made it last night with half the recipe. The only thing I did different was 3 small garlic cloves, and a bay leaf while simmering. Delicious and simple to make.
Normally I make a vat full of pork ragú, cooked all day with meaty pork bones, my home-made Italian sausage, the whole nine yards. Today, there was none of that left in my freezer. Oh no! I poked around on the Internet and found your recipe. "How good could it be?", I asked myself. "It won't be like MINE."
It wasn't like mine, but OMG! It was marvelous! I did use the wine, and the two-hour simmer, and I added a fresh bay leaf, a TBsp of fennel seeds, a pinch of cinnamon, and another pinch of sugar.
Served in a big bowl over al dente Barilla fettuccine--with a lot of freshly grated parmesano--perfect.
You're bookmarked, Busy Baker. Thank you so much.
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