Spaghetti with Meat Sauce

Spaghetti with Meat Sauce Easy to prepare, this robust meat sauce can be served on cheese-stuffed pasta shells, on garlic toast, or on spaghetti. Heavenly!Spaghetti with Meat Sauce

Ingredients Spaghetti with Meat Sauce

1. 5 lb. ground beef
2. extra parmesan cheese, for serving
3. 3 Tbsp. olive oil
4. Extra minced parsley, for serving
5. 2 whole large yellow onions, diced
6. 2 lb. spaghetti, cooked al dente and tossed with olive oil
7. 6 cloves garlic, minced
8. 1/2 c. grated parmesan cheese (optional)
9. 6 cloves garlic, minced
10. 1 whole rind from one wedge parmesan (optional)
11. 1 c. white wine (or low-sodium beef broth, if you prefer)
12. 1/4 c. finely minced fresh parsley (or 3 tablespoons of parsley flakes)
13. 2 28-ounce cans of crushed tomatoes
14. 1/2 tsp. crushed red pepper (optional)
15. 1 14-ounce can of crushed tomatoes
16. 2 tsp. kosher salt
17. 1 4-ounce can of tomato paste 
18. 2 Tbsp. sugar
19. 1 jar good store-bought marinara sauce
20. 4 whole bay leaves
21. 1 tsp. ground oregano
22. 1 tsp. ground thyme 

Directions

IMPORTANT:

1. You can easily cut this recipe in half! Just so I can freeze it, I like to make a lot. The ground beef should be completely browned after being cooked in a large pot over medium-high heat. Using a slotted spoon, remove the meat from the pot and place it in a bowl. Put aside.Spaghetti with Meat Sauce
2. Don’t clean the pot, but throw away any grease that may be in it. Pour some olive oil over it. Add the diced bell pepper and onion when it’s hot enough. Add the garlic after 1 1/2 minutes of stirring. Cook, stirring, for one more minute.Spaghetti with Meat Sauce
3. After adding the wine, let it boil and decrease for around one and a half minutes. Add the marinara sauce, tomato paste, and crushed tomatoes. Add oregano, thyme, bay leaves, sugar, salt, and crushed red pepper (if using) and stir to mix. Add cooked ground beef and swirl to mix after stirring. After covering the pot, let it simmer for an hour while stirring now and then. If it needs extra liquid, add more water or low-sodium broth.Spaghetti with Meat Sauce
4. An hour later, add the grated Parmesan if you’d like, or both, along with the minced parsley and the rind from a wedge of Parmesan. After combining everything, replace the top and let it simmer for about half an hour more. Bay leaves should be thrown away before serving.Spaghetti with Meat Sauce
5. Allow guests to help themselves to a large bowl of spaghetti sauce and greased noodles. Serve with a large slice of garlic-cheese bread and garnish each portion with grated Parmesan (or Parmesan shavings) and minced parsley. Amen.Spaghetti with Meat Sauce

Without cheese, spaghetti would be like a kiss without a squeeze!

When I was a young girl, an Italian waiter at Sardi’s in New York City told me that. It became stuck.

Without a proper sauce, spaghetti is just limp, forlorn noodles, and without cheese, spaghetti is like a kiss without a squeeze.Spaghetti with Meat Sauce

My friends, this spaghetti sauce is delicious. Rich, meaty, and easy to prepare, it may be frozen and used on lasagna, spaghetti, garlic toast, or on top of pasta shells filled with ricotta.Spaghetti with Meat Sauce

I love it even more because it can be frozen and produced in large quantities. The batch in this Instagram photo was prepared two weeks ago while I was doing a lot of stocking up and bulk cooking, but I made the batch you see in this post over the weekend. I’m stocked now, sweetie, and you can never have too much spaghetti sauce in the freezer. At night, I can sleep with ease. Until I can recall what my car’s inside looks like.Spaghetti with Meat Sauce

Shiver

The characters include: ground beef (I used ground round), green bell pepper, garlic, onion, crushed tomatoes, tomato paste, Parmesan cheese (not shown), bay leaf, ground oregano, ground thyme, salt, pepper, and more.Spaghetti with Meat Sauce

… an unidentified component that will either make you laugh or make you swear at me.

or both.
However, you will have a wonderful plateful of spaghetti if you give it a chance, if you can see past everything you know about rules, propriety, good sense, and purity, if you can reach deep into your heart to love me regardless of what the ingredient turns out to be.

Together, let’s embark on this adventure. I’m on board.

Please take note that I’m making twice as much sauce as I need because I already have two batches in containers in my freezer. Therefore, you may just cut any amounts you see me using in half.Spaghetti with Meat Sauce

Peel and chop two onions in half from root to tip after lopping off the top.

Cut the onion halves into vertical slices.Spaghetti with Meat Sauce

Then chop them up by slicing in the opposite direction.Spaghetti with Meat Sauce

Next, cut off the green peppers’ tops and bottoms.Spaghetti with Meat Sauce

Cut them into thin pieces.Spaghetti with Meat Sauce

Additionally, chop the strips.Spaghetti with Meat Sauce

Vegetables! Cheers.

I adore leftover vegetables.

I have several things that I adore.

I’ve got a fresh idea. Let’s say I adore everything. Then, I’ll be sure to let you know when I encounter something that I detest. Does that sound good? Fantastic! There is a plan.Spaghetti with Meat Sauce

I’m sorry, but I don’t love garlic.

In other words, I adore garlic.

Nevermind. I am unable to accomplish it. I adore passionate love.Spaghetti with Meat Sauce

Make a lot of mince! Five or six cloves, perhaps. Or better yet, more. Have courage! Have courage!

Keep breath mints on hand!

Now, sweetie, go get that gorgeous beef.

I want to be alliterative.

Put it in the pot.

And crumble it as you go, completely browning it.

Let as much of the grease run off as you can after taking it out of the saucepan and placing it in a bowl for the time being.

Since my beef was much leaner than my bottom, I didn’t have a lot of grease in the pot, so I threw out what was left and added some olive oil.

You’ll need about two or three tablespoons.

Add the onion and green pepper to the heated oil over medium heat.

Additionally, heat them for a few minutes, or until they begin to soften. Additionally, they will take in all of the delicious flavor of the pan’s meat. All of this is going to end up in a large stew and be cooked to ashes, so it doesn’t really matter. Still, it gives me a posh feeling.

Then, add the garlic. I might have put additional sauce because I was doubling it.

I adore garlic and don’t hate it.

Pry the enormous glass of wine from your lips and pour it into the pot after stirring it around and letting the garlic cook for about a minute.

The sauce is amazing!

I believe.

Give it a stir and allow the wine to reduce for a few minutes.

Add a bunch of crushed tomatoes after that! All canned tomato products—whole, chopped, stewed, pureed, and sauced—are delicious to me, but I especially enjoy using crushed tomatoes in sauces.

Although there aren’t any large tomato chunks to deal with, it has a good, meaty texture.

A generous dollop of tomato paste will enhance the flavor.

Plop! And notice how the tomato paste clump is strengthening itself against the adversary. It has already constructed a moat to stave against intruders.

I see stuff.

All well, mix it up and then add some ground thyme.

Oregano, ground

To offset the acidic tomato effect, add a little sugar.

And salt.

Let it start to heat up and stir it around.

Next, open the mystery bag.

Hold on! Just pause for a moment.

Keep in mind that I have always loved you.

Additionally, you look incredibly lovely in your attire today.

marinara sauce from the store!

Snatching your leg

Refusing to let you go

*Screaming and crying, “I’m going with you if you leave me!”

The problem is this. You are free to omit this. Everything will work out great if you just add the same quantity of crushed tomatoes (or other tomato product). And I do think that you would never get the rich, flavorful, homemade taste of homemade marinara sauce if you browned up a bunch of ground beef and added a bunch of store-bought marinara sauce. The taste of canned sauce would really overpower it. However, the single jar (or half jar, depending on your desire) of store-bought ingredients is like to adding a dash of something.You receive the advantage of the many hours that another entity (maker, factory, Emeril) spent stewing their sauce, and it adds just a little bit more flavor to your homemade sauce.

Making sauce from scratch takes a lot of time and effort, and then you open a jar of store-bought sauce and add it. It’s also just plain old fun.

I’m going to do it.I’m going to do it.

I succeeded.

I’ve actually done it now.

Then, get the beef.

Additionally, toss it into the pot.

Then give it a stir.

Take out some bay leaves.

Throw those in as well.

After that, lower the heat to a simmer, cover the pot, and cook for about an hour very, very softly. Watch Real Housewives reruns on your DVR as you stir it occasionally.

Get some parsley (or dry parsley flakes) an hour later.

Cut it up.

And continue till it is extremely finely chopped.

Stir it around and toss it in.

Then, if you have a wedge of Parmesan, cut off the hard rind from the end. This is simply a wonderful little touch.

Then toss it into the sauce.

No issue if you don’t have a cheese wedge. All you need to do is add some grated Parmesan cheese.

Then let it simmer ferociously for another half hour or more. Keep in mind that I didn’t say to “let it simmer violently.” Naturally, a boil is a violent simmer.

Word order is crucial.

You know what? Now is the time to eat.

Pour some olive oil over the cooked pasta after draining it into a bowl.

After that, stir it around to coat the noodles. and greasy with olive oil.

Pile some noodles on a dish to serve.

By the way, I don’t usually like to arrange a large platter with a large mound of noodles and sauce, then have everyone eat from the same platter. First of all, the plate is completely ruined in a matter of seconds, and since the sauce is mixed in with the pasta, it is hard to save any leftovers. Additionally, I adore how a tidy little plateful of pasta and sauce looks. It simply has a very traditional spaghetti sauce flavor.

Cover with a generous amount of sauce.

Really. My eyes are stinging from the goodness.

Aww! Does anyone have an Advil?

Hi there, sweetheart.

But hold on! There’s more!

To add a bit of freshness, greenness, beauty, and color, sprinkle some parsley on top.

But hold on! There’s more!

Parmesan cheese. Nice, large Parmesan shavings.

But hold on! There’s more!

Bread with garlic cheese. Yes, indeed.

Without cheese, a garlic bread would be like a kiss without a squeeze.

Who made that statement? Freud?

Nevermind. It makes no difference. Actually, nothing is important anymore.

Just spaghetti sauce, that’s all.

My pals, have fun!