Homemade Spaghetti and Meat Sauce
All you need to do is prepare this simple beef sauce for a few minutes, then boil it slowly on the stove to create a flavorful, traditional spaghetti that will appeal to all palates.
Yield: 10
Materials
- 1 pound 85% lean ground beef
- 1 yellow onion chopped
- 4 stalks celery chopped
- 4 garlic cloves minced or pressed
- 1 29- ounce can diced tomatoes
- 1 29- ounce can tomato sauce
- 1 6- ounce can tomato paste
- 2 7- ounce cans sliced mushrooms
- 1 cup red wine
- 1 15- ounce can beef broth
- 5-6 whole cloves
- 2 bay leaves
- 2 tablespoons sugar
- ΒΌ cup chopped fresh parsley or 4 teaspoons dried
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound dried spaghetti noodles
- grated Parmesan cheese
Instructions
- Cook the ground beef in a large, heavy-bottomed stock pot over medium-high heat for approximately 5-7 minutes, stirring periodically, until browned. Return the meat to the saucepan after draining the rendered fat.
- Cook the chopped celery, onion, and garlic for a further five to seven minutes, or until the veggies are tender.
- Stir in the spaghetti noodles and Parmesan cheese, then add the remaining ingredients and bring to a boil. Turn the heat down to simmer, stir, put a lid on, and cook over medium-low heat for at least three hours, stirring now and again.
- Cook the spaghetti in plenty of salted water, following the instructions on the box. Once drained, combine with the spaghetti sauce.
- If preferred, top with chopped fresh parsley and grated or crushed Parmesan cheese.
Notes
- The beef sauce may be frozen for up to three months or stored in a gallon ziplock bag for up to one week in the refrigerator.
- Please read blog post in its entirety for more tips + tricks.