Description
Say goodbye to that generic and boring jar of spaghetti sauce and try out this homemade version instead. This spaghetti with meat sauce is packed with flavor and is made from scratch using wholesome ingredients like canned tomatoes, ground beef, and dried seasonings; this recipe is the perfect combination of comfort and convenience. And with fresh basil, you’ll get a burst of aromatic flavor that takes this dish to the next level. So grab your ingredients and get ready to indulge in this simple weeknight meal that will satisfy your taste buds!
Ingredients
1 lb – Lean ground beef
2 Tablespoons – Virgin olive oil
15 oz – A can of tomato sauce
15 oz – A can of diced tomato
1/2 Cup – Dry red wine (Melot or Chianti)
1 Cup – Beef stock
1 Cup – Diced yellow onion
1 Tablespoon – Minced garlic
2 Tablespoons – Minced shallot
1 1/2 Cups – Freshly grated Parmigiano-Reggiano cheese
1/3 Cup – Heavy cream.
1 Tablespoon – Sugar
2 Tablespoons – Tomato Paste
3 – Dried bay leaves
1/2 Teaspoon – Dried oregano
1/2 Teaspoon – Dried parsley
1/2 Teaspoon – Dried basil
1/4 Teaspoon – Nutmeg
1/2 Teaspoon – Red chili flakes (This is optional)
Meat seasoning –
4 Tablespoons – Virgin olive oil
1 Teaspoon – Sea salt
1 Teaspoon – Black pepper
1 Teaspoon – Garlic powder
1 Teaspoon – Onion powder
Instructions
Step 1 – Mise en place – Prep your ingredients
It’s important to have everything ready to go before you start cooking. Begin by dicing your onion, garlic, and shallot. Then, measure out the remaining ingredients you will need for the recipe. Set all of the ingredients aside until you’re ready to use them.
Step 2 – Season your beef
Mix the minced beef with sea salt, pepper, garlic powder, and onion powder to add flavor. Once combined, set the mixture aside and let it marinate for at least 15 minutes.
Step 3 – Sweat your aromatics
Place your dutch oven on the stove over medium-high heat, add two tablespoons of olive oil, and let it heat up before tossing in your diced onion, garlic, and shallot. Give them a good stir and let them saute in the oil until soft and fragrant, which should take around five minutes.
Step 4 – Brown your ground beef
Once your aromatics are softened and fragrant, it’s time to add your minced beef to the pot. Use a spatula to break up the meat and mix it with the softened aromatics. Keep stirring until the beef turns brown. Then, add the tomato Pasta and continue mixing. After a minute or two, slowly pour in the red wine, and let everything simmer on medium-low heat for about five minutes. This will allow the alcohol to evaporate slowly and all the ingredients to blend together.
Step 5 – Build more flavor with beef stock and tomato sauce
It is time to build more depth of flavor to the sauce. First, pour one can of diced tomato and a can of tomato sauce. Mix well. Second, pour in one cup of beef stock and give everything another good stir. Next, add all the dried herbs like bay leaves, oregano, parsley, basil, red pepper flakes (if you want a little heat), nutmeg, and sugar. Use your spatula to mix all the ingredients thoroughly. Cover the pot with a lid and let the sauce simmer over medium-low heat for about 30 minutes, allowing all the flavors to meld together.
Step 6 – Let’s make the sauce creamy and velvety.
After the sauce has simmered for 30 minutes, it is time to add some creamy goodness. Toss in one and a half cups of freshly grated Parmigiano – Reggiano cheese and a third cup of heavy cream. Give it a good stir to ensure the cheese is melted, and all ingredients are combined. Add some chopped fresh basil at the end to enhance the overall flavor. Cover the lid again and let the sauce simmer for 15 more minutes. This step allows all the flavors to blend together perfectly.
Step 7 – Final Step – Bon Appétit
Your homemade Italian tomato meat sauce is ready. Choose your favorite pasta (I prefer classic spaghetti, as always). You can ladle a whole serving of meat sauce onto the pasta or try the traditional Italian method of tossing the pasta and sauce together for enhanced flavor.
Notes
Use cheap wine – Instead of using expensive wine, opt for a cheap one as the alcohol will evaporate during cooking. A dry wine like Merlot or a cooking red wine made explicitly for cooking can be used.
Try different proteins – Use ground turkey or pork instead of beef for a different flavor profile. You can mix in 50% beef and 50% spicy Italian sausages for some extra heat.
Garnish with fresh basil – You can cut some fresh basil and toss them into your pasta for additional flavor and color. Basil and tomato are just the best combos.
Control the temperature of your stove – If you notice your aromatics starting to brown or burn too quickly, it’s a sign that your stove is too hot. In this case, you should reduce the heat or start over.
Never freeze your meat sauce and pasta together – Combining meat sauce and pasta before freezing can negatively impact their taste and texture. The sauce may become watery upon thawing, while the pasta can become mushy.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Entree
- Method: Stove Top
- Cuisine: Italian
Keywords: Pasta, tomato, round beef, dried herbs, pasta sauce,
