I must say, I’m getting a little emotional on this our last class of Cooking 101. I have had so many positive responses and I thank you for that. I have so enjoyed writing these posts and I have had to cook all the meals as well, so my family thanks you for that.
Today we are making Spaghetti with Meat Sauce. This is a very basic recipe that can be tweaked to your personal preference. I can guarantee you that once you start making your sauce this way you will never buy sauce out of a jar again. Just say no to Ragu.
I don’t know about your family, but mine could eat spaghetti once a week. I have doubled this recipe today when I cooked it; I use one portion for my dinner that night and freeze the rest of the sauce for another dinner. So the pictures will be showing double the amount, and the actual written recipe is a single batch, enough to feed 4-6 people.
Spaghetti with Meat Sauce
1 lb. ground Italian Mild Sausage (can substitute ground beef or turkey sausage)
1/2 large yellow onion, diced
3-4 cloves garlic, minced
2 T olive oil
1 t dried Italian seasoning herbs
1 28 oz. can crushed tomatoes
1 8 oz. can tomato paste
1 bunch fresh basil, cut into ribbons
1 box spaghetti
Begin by dicing your onion and mincing your garlic. I have included a picture of the knife I use for everything. It is called a Santoku knife and it is worth every penny.
Open all your cans and set aside. Using a Dutch Oven or a large soup pot, place on stove and turn heat to medium-high. Once the pan warms up, add two tablespoons of olive oil. After about a minute, and allowing the oil to warm, add your Italian sausage and brown. When the meat is about half-way done, meaning some pink and some brown, add the onion and saute the onion with the sausage.
When the onions become translucent, then add the garlic and one teaspoon of dried Italian seasoning herbs. Constantly stir these around so that they do not burn to the bottom of the pan.
Once meat is browned and the onions and garlic are soft and translucent, add the can of crushed tomatoes and the can of tomato paste. Stir until blended.
Add salt and pepper to taste. Bring this to a boil, it will not take long and once you see the first bubble, run for cover. This splatters everywhere. Put the lid on your pot, and turn down to simmer. Let this cook for at least 30 minutes. Be sure to stir every so often to mix it up.
In another large pot, fill 2/3 with water and set on stove on high heat. Once this boils, add pasta and cook according to directions. When pasta is finished cooking, drain in a colander (do not rinse with water) and return it to its original pan. This will keep your pasta warm and not so sticky.
After about 30 minutes of the sauce cooking, wash and cut your basil into ribbons. Add to the sauce and put the lid back on, letting it cook about another 5-10 minutes.
If you are having salad, now is a good time to assemble that. Also, if you are having bread, it would be a good time to get that ready as well.
I tend to plate my spaghetti bowl by bowl, as each member of my family has a very particular sauce to pasta ratio. Or, you can mix it all up in one bowl for everyone to enjoy family-style. Top with Parmesan.
Congratulations! You made your own spaghetti sauce.
I would love to hear your comments and to see if you liked your spaghetti sauce. E-mail me at [email protected] or leave a comment below.