Authentic Italian Spaghetti
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Simmer Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6
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Calories
635 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Authentic Italian Spaghetti
Description
Authentic Italian Spaghetti starts with sautéing onion, carrots, and garlic in olive oil to build the flavor base. Browned ground beef and pork add substantial richness. The sauce includes peeled fresh or canned San Marzano tomatoes, crushed to release juices, along with basil, sugar, salt, and pepper. A key aspect is simmering the sauce for 3 to 6 hours to deepen the flavors and tenderize the mixture. To prevent burning, add beef broth or pasta water as needed to thin the sauce. The spaghetti noodles are cooked separately to al dente and then combined with the sauce so each strand is coated.
The sauce's slow simmering creates a thick, hearty texture, with the carrots and onions contributing sweetness and body. The basil gives a fresh herbal note, balanced by the savory meat. This dish works well as a warm, filling main course and pairs simply with a side salad or crusty bread if desired.
You can store any leftovers in an airtight container in the refrigerator for 3 to 4 days, making it convenient for next-day meals or reheating.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped, small
- 3 carrot peeled, chopped
- 4 cloves garlic (crushed or minced)
- 1 pound ground beef
- 1/2 pound ground pork
- 1 1/2 pounds tomato fresh peeled and diced tomatoes or canned San Marzano tomatoes
- 6 basil chopped (or 1-2 teaspoons dried basil, fresh leaves
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- beef broth (if need to thin sauce while simmering, you can also use pasta water or a splash of red wine)
- 1 pound spaghetti noodles
Instructions
- Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and sauté for 1 minute. Add ground beef and pork and continue to cook.
- When meat is browned and onions are soft, add tomatoes.
- When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, sugar, salt and pepper. If you are using whole tomatoes, mash them with a potato masher or spatula to release all their juices.
- Simmer for at least 3 hours, or up to 6 hours, stirring occasionally. The longer you simmer, the better. Important: Tomatoes burn easily, so keep an eye on them and add beef broth a little at a time to thin sauce if needed.
- In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered.
Notes
- Store leftover spaghetti sauce in an airtight container refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 66g | 22% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 491mg | 20% |
| Potassium | 874mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6061IU | 121% |
| Vitamin C | 19mg | 21% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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