How to make Meat Sauce and Spaghetti

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is more affordable.

Start by rinsing fresh thyme, basil, oregano, and parsley thoroughly.

Chop one yellow onion finely.

Mince five cloves of garlic.

Remove leaves from fresh thyme stems and chop finely, about one tablespoon.

Chop fresh oregano leaves until they resemble coarse crumbs.

Chop fresh basil until it resembles coarse crumbs.

Chop fresh parsley leaves finely, discarding the stems.

In a medium-sized bowl, combine 12 ounces of tomato paste and 1 and 2/3 cups of water; stir until smooth.

In a large saucepan, heat to medium-high and add 2.5 pounds of ground beef, spreading it evenly.

Cover with a lid and sauté for about 10 minutes, stirring occasionally and breaking down larger chunks.

After 10 minutes, drain the ground beef in a mesh strainer, reserving the drippings.

In the same saucepan, melt 4 tablespoons of unsalted butter over medium-high heat.

Add 1 and 1/4 cups of chopped yellow onion and 1 tablespoon of chopped garlic; stir to combine.

Let this mixture simmer for about 6 minutes until the onions and garlic are caramelized.

Add the drained ground beef back into the saucepan and stir.

Pour in 3 and 1/2 cups of tomato sauce and add seasonings: 1/2 teaspoon of salt, 1 teaspoon of Tony Chachere's seasoning, 1 teaspoon of Chef Paul's seasoning, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, and 2 tablespoons of sugar; stir well.

In part 2, add 2 tablespoons of fresh basil, 1 teaspoon of fresh thyme, 1 and 1/2 tablespoons of fresh oregano, 1 tablespoon of fresh parsley, and 3 bay leaves; stir and cover.

Let this simmer for 10 minutes, stirring occasionally and tasting for seasoning adjustments.

After 10 minutes, remove the bay leaves and turn off the heat.

In a large pot, bring 2 quarts of water to a simmer over medium-high heat.

Add 1 pound of spaghetti, breaking it in half if desired, and stir.

Let the spaghetti simmer for about 8 to 10 minutes, tasting for desired texture.

Once done, drain the spaghetti and rinse with cold water if preferred.

Return the strainer to the pot and cover, letting it sit for 20 to 30 minutes.

In a food processor, combine 4 tablespoons of melted butter, 1 tablespoon of chopped garlic, and 1 tablespoon of chopped onion; blend for 1 minute until smooth.

In a large pot over medium-high heat, add the garlic and onion butter paste and sauté for 1 minute.

Add the drained spaghetti to the pot and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens