Spaghetti with Meat Sauce – Authentic Italian Style
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
8
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Course
Condiments
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Cuisine
Italian
Spaghetti with Meat Sauce – Authentic Italian Style
Description
Spaghetti with Meat Sauce – Authentic Italian Style starts with crumbled ground beef browned and finely processed for a smoother texture. The sauce base includes grated carrot and onion sautéed in reserved beef fat with garlic, then combined with high-quality canned crushed Roma tomatoes and a mixture of fresh basil and dried Mediterranean herbs such as rosemary, thyme, oregano, marjoram, and sage. Two bay leaves and seasoning with salt and pepper deepen the flavor. The slow simmer of 5 to 8 hours gently thickens the sauce and allows the herb and meat flavors to fully develop, while chicken broth can be added to adjust the thickness.
The sauce’s texture is thick and hearty, balanced by sweetness from the carrot and acidity from the tomatoes. The blend of fresh and dried herbs adds complexity without overpowering the beef. Parmesan cheese serves as a finishing touch to enrich the dish further.
This meat sauce is best served tossed with al dente spaghetti or a choice of Italian pasta. It makes a rich main course for family dinners or gatherings, complementing simple side salads or crusty bread.
According to the recipe notes, this preparation yields about 9 cups of sauce, which is convenient for batch cooking or freezing for future meals.
Ingredients
- 1/4 cup extra virgin olive oil divided
- 1 3/4 lbs ground beef 85% or 90%, lean
- 1 carrot finely grated (about 1/2 cup, medium
- 1 cup chopped yellow onion
- 1 1/2 Tbsp minced garlic (4 cloves)
- 2 (28 oz each) cans Roma tomatoes I recommend Contadina brand, crushed
- 1 cup (loose) basil or 1/4 cup chopped basil leaves, fresh, on stems
- 2 Tbsp parsley chopped, fresh
- 1 tsp dried rosemary crushed
- 3/4 tsp thyme dried
- 1/2 tsp oregano dried
- 1/2 tsp marjoram dried
- 1/2 tsp sage dried
- 2 bay leaf
- salt and black pepper to taste
- 1/2 cup chicken broth to thin then more as needed, low sodium
- Parmesan Cheese for serving, finely shredded
Instructions
- In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside.
- Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally.
- Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove basil leave stems if used, bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
- Recipe Source: Cooking Classy
Notes
- The recipe makes approximately 9 cups of meat sauce, suitable for multiple servings or leftovers.
User Reviews
Overall Rating
5
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