Spaghetti Meat Sauce
User Reviews
4.7
84 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
3
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Calories
593 kcal
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Course
Main Course
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Cuisine
Japanese
Spaghetti Meat Sauce
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Spaghetti Meat Sauce is an easy and tasty recipe that's served over pasta in homes and restaurants all across Japan. Combining ground beef and pork for a Japanese twist, this homemade sauce on spaghetti was one of my favorite dishes growing up!
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Ingredients
- ½ lb ground beef
- ¼ lb ground pork
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic (sliced)
- 1 bay leaf (cut in half)
- 1 onion (minced)
- 1 carrot (minced)
- 1 rib celery (minced)
- 1 cup red wine
- 1 can whole tomato (28 oz, 794 g, including juices)
- 2 cups vegetable stock/broth
- 8 button mushrooms (sliced)
- 2 Tbsp unsalted butter
- Diamond Crystal kosher salt
- freshly ground black pepper
For Serving
- parsley (finely chopped, for garnish)
- Parmigiano-Reggiano or Parmesan cheese (grated)
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Instructions
- Gather all the ingredients.
- In a large skillet, heat 3 Tbsp extra virgin olive oil on medium heat and cook 2 cloves garlic (sliced) and 1 bay leaf (cut in half) until fragrant.
- Add 1 onion (minced), 1 carrot (minced), and 1 rib celery (minced). Sauté until golden brown.
- Add ½ lb ground beef and ¼ lb ground pork. Break into pieces with wooden spoon.
- Add 1 cup red wine and let it simmer until the alcohol is evaporated (no longer a strong wine smell).
- Add 1 can whole tomato and break up into small pieces with a wooden spoon. Add 2 cups vegetable stock/broth and 8 button mushrooms (sliced).
- Using a fine-mesh strainer, skim off the scum and foam on the surface. This process is important to achieve a refined taste. Prepare a bowl or measuring cup filled with water to clean the sieve as you skim.
- Cook the sauce, uncovered, on medium-low heat until the liquid is almost evaporated, about for 1 hour. Stir once in a while to make sure the ingredients do not stick to the bottom of the skillet. When you can draw a line on the bottom of the pan with a spatula, it‘s done. Toward the end of cooking, boil a pot of water and cook the spaghetti (or pasta of your choice).
- Add 2 Tbsp unsalted butter and stir to combine. Season the sauce with Diamond Crystal kosher salt and freshly ground black pepper to taste (make sure you taste it. Don‘t be shy on salt as you will serve the sauce with pasta). Serve the meat sauce on spaghetti and garnish with chopped parsley. Top the dish with grated Parmigiano-Reggiano or Parmesan cheese at the table. Enjoy!
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days or in the freezer for 2 months.
Nutrition Information
Show Details
Calories
593kcal
(30%)
Carbohydrates
11g
(4%)
Protein
22g
(44%)
Fat
45g
(69%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
22g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
112mg
(5%)
Potassium
777mg
(22%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3794IU
(76%)
Vitamin C
8mg
(9%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 112mg | 5% |
| Potassium | 777mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3794IU | 76% |
| Vitamin C | 8mg | 9% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
84 reviews
Excellent
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