Spaghetti with Homemade Meat Sauce youtu.be 60 mins Pick the duration units Minutes Hours Serves 4 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Prep your veggies: dice one onion and one bell pepper, and mince four cloves of garlic. 2. In a large pot or Dutch oven, brown 1 lb of 80/20 ground beef, 1/2 lb of sweet Italian sausage, and 1/2 lb of spicy Italian sausage in a little avocado oil over medium-high heat. 3. Once the meat is browned, add in the diced onion and bell pepper and sauté for four to five minutes until tender. 4. Add about a teaspoon or two of Worcestershire sauce and Herbs de Provence or Italian seasoning to taste. 5. Add crushed red pepper flakes to taste. 6. Add the minced garlic and mix well. 7. Make a little space in the skillet and add one to two tablespoons of tomato paste to the bottom of the pan to develop a fond. 8. Deglaze the pan with 1/4 cup of dry red wine (optional, you can use beef stock instead). 9. Add one 28-oz can of crushed tomatoes, one 28-oz can of chopped tomatoes, and one 16-oz can of tomato sauce. Mix to combine. 10. Season with salt and pepper to taste, add two pinches of sugar to balance the acidity, and add fresh basil leaves. 11. Cover and let simmer on low for 45-60 minutes, stirring occasionally. 12. Meanwhile, cook your spaghetti according to package directions, drain, and toss with two tablespoons of butter. 13. Add the meat sauce to the cooked pasta. The cook prefers mixing the sauce into the pasta, while his wife prefers the sauce on top. 14. Garnish with shredded parmesan cheese and fresh chopped parsley. 1. Prep your veggies: dice one onion and one bell pepper, and mince four cloves of garlic. 2. In a large pot or Dutch oven, brown 1 lb of 80/20 ground beef, 1/2 lb of sweet Italian sausage, and 1/2 lb of spicy Italian sausage in a little avocado oil over medium-high heat. 3. Once the meat is browned, add in the diced onion and bell pepper and sauté for four to five minutes until tender. 4. Add about a teaspoon or two of Worcestershire sauce and Herbs de Provence or Italian seasoning to taste. 5. Add crushed red pepper flakes to taste. 6. Add the minced garlic and mix well. 7. Make a little space in the skillet and add one to two tablespoons of tomato paste to the bottom of the pan to develop a fond. 8. Deglaze the pan with 1/4 cup of dry red wine (optional, you can use beef stock instead). 9. Add one 28-oz can of crushed tomatoes, one 28-oz can of chopped tomatoes, and one 16-oz can of tomato sauce. Mix to combine. 10. Season with salt and pepper to taste, add two pinches of sugar to balance the acidity, and add fresh basil leaves. 11. Cover and let simmer on low for 45-60 minutes, stirring occasionally. 12. Meanwhile, cook your spaghetti according to package directions, drain, and toss with two tablespoons of butter. 13. Add the meat sauce to the cooked pasta. The cook prefers mixing the sauce into the pasta, while his wife prefers the sauce on top. 14. Garnish with shredded parmesan cheese and fresh chopped parsley. Add Direction Ingredients 28 oz crushed tomatoes 28 oz chopped tomatoes 16 oz tomato sauce 1 onion 1 bell pepper 4 cloves minced garlic 1 lb ground beef 80/20 1/2 lb sweet italian sausage 1/2 lb hot italian sausage 1 tsp worcestershire sauce 1/4 cup dry red wine 1 herbes de provence 1 red pepper flakes 1 salt 1 pepper 1 garlic powder 1 onion powder 2 pinches sugar 1 fresh basil 2 tbsps tomato paste 1 package spaghetti 2 tbsps butter 1 parmesan cheese 1 fresh chopped parsley - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment large pot knife cutting board meat masher Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
