Spaghetti with Meat Sauce

Spaghetti with Meat Sauce

Published on December 5, 2013 | In | By
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When we were in Venice we had “Spaghetti with Meat Sauce” after a conversation with the wait staff on why “Spaghetti with Meatballs” was not on the menu. When the laughter in the restaurant died down and it was determined that Italians do in fact have balls but NOT with Spaghetti, we ordered it with Meat Sauce.

This recipe is an authentic Italian recipe and a welcome change to the predominantly acidic tomato sauce served here in the States, it also reminds us of that night in Venice.

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Ingredients

  • 2 tablespoons olive oil
  • 1 onion minced ( use 2 onions )
  • 3 cloves garlic use 6 if roasted
  • 1/2 stalk celery ~ 1 stalk = 1/4 cup
  • 2 tablespoons butter
  • 1 pound ground beef
  • 1/2 teaspoon sugar
  • 1/2 teaspoon mint leaves dried
  • 1/2 teaspoon salt
  • 6 ounces mushrooms chopped fairly fine
  • 1 (6-ounce) can tomato paste
  • 2 (12-ounce) cans beef broth
  • 1 pound spaghetti
  • 1 teaspoon olive oil
  • 3 tablespoons salt
  • 1 tablespoon parsley fresh

Instructions

  1. In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent. (don’t get to carried away with the low heat or you will be in this step all day, adjust heat to what works, just don’t burn it)
  2. Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
  3. In a large bowl, combine tomato paste and broth; pour liquid and basil into pot. Simmer over very low heat for about 2 hours stirring occasionally. (2 things here, use a whisk to break up the paste into the broth; second, partially cover with lid or leave lid off; you want this to cook very slowly but to evaporate also.)
  4. Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture. (do this step near the end of the sauce simmer, noodles don’t like to get cold and all sticky you know)
  5. When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese. (we usually place the spaghetti noodles on individual plates and spoon the meat sauce over it then do the parsley and Romano cheese dance. Yes the dance steps are important. If you can’t dance, step away from the cheese)
  6. To take this to the next level… Hydrate some Porcini Mushrooms and use the liquid too. Add in some Worcestershire sauce and some Kitchen Bouquet Browning seasoning sauce too. Use the Boat Motor at the end a bit helps smooth the texture, but that is up to you.

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