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Spaghetti Meat Sauce
4.7 from 56 votes

Spaghetti Meat Sauce

Spaghetti Meat Sauce blends ground beef and pork with aromatic vegetables, mushrooms, and tomato, simmered slowly with red wine and vegetable stock for a rich, hearty sauce. The method of skimming scum during cooking refines the flavor and texture. This sauce provides a balanced combination of savory meat and vegetable elements that coat spaghetti well. It's practical for a comforting meal where you want a deeply flavored sauce with tender mushroom slices and gradual melding of ingredients.

Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings: 3
Calories: 593 kcal
Course: Main Course
Cuisine: Japanese

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 tomato 28 oz, 794 g, including juices, whole
  • 2 cups vegetable stock or broth
  • 8 button mushrooms (sliced)
  • 2 Tbsp butter unsalted
  • kosher salt Diamond Crystal brand
  • black pepper freshly ground
For Serving
  • parsley (finely chopped, for garnish)
  • Parmesan Cheese grated, Parmigiano-Reggiano or Parmesan

Instructions

    Cup of Yum
  1. Gather all the ingredients.
  2. 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.
  3. Add 1 onion (minced), 1 carrot (minced), and 1 rib celery (minced). Sauté until golden brown.
  4. Add ½ lb ground beef and ¼ lb ground pork. Break into pieces with wooden spoon.
  5. Add 1 cup red wine and let it simmer until the alcohol is evaporated (no longer a strong wine smell).
  6. 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).
  7. 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.
  8. 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).
  9. 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
  1. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 593

% 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.