Best Spaghetti Recipe
By using some science and a bit of elbow grease, my Spaghetti and Meat Sauce recipe gets the most flavor out of the ingredients in the least amount of time.
Servings 3 servings
Calories 812kcal
Equipment
Ingredients
- 255 grams ground beef
- 100 grams ground pork
- ⅛ teaspoon baking soda
- 180 grams onion (1 small onion, finely minced)
- 50 grams carrot (⅓ carrot, peeled, grated)
- 14 grams garlic (minced)
- 2 tablespoons olive oil
- ½ cup red wine
- 500 grams tomato puree
- 2 tablespoons ketchup
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 225 grams spaghetti
- Flat-leaf parsley (chopped for garnish)
- Parmesan cheese (for garnish)
Instructions
- Bring a large pot of well-salted water to a boil.
- Dissolve the ⅛ teaspoon baking soda in a tablespoon of water and add it to a frying pan, along with the 180 grams onion, 50 grams carrot, 14 grams garlic, and 2 tablespoons olive oil. Stir the mixture to evenly combine and cover this with a lid. Put it on the stove over medium heat, and set the timer for 10 minutes.⅛ teaspoon baking soda, 180 grams onion, 50 grams carrot, 14 grams garlic, 2 tablespoons olive oil
- Once you see steam escaping from between the lid and the pan, turn down the heat to low, and continue steaming the onion mixture until the timer goes off.
- When the timer goes off, remove the lid and turn up the heat to medium-high. Saute the mixture for about 3-minute or until all the liquid has evaporated and the onions start to brown.
- Add the 255 grams ground beef and 100 grams ground pork and break up the clumps with a spatula.255 grams ground beef, 100 grams ground pork
- Once there are no large lumps of meat left, add the ½ cup red wine, and continue breaking the clumps up until the mixture no longer smells like alcohol.½ cup red wine
- Add the t500 grams tomato puree, 2 tablespoons ketchup, 1 teaspoon dried oregano, 1 teaspoon salt, and ¼ teaspoon ground black pepper and vigorously simmer the sauce while stirring it constantly for about 10 minutes.500 grams tomato puree, 2 tablespoons ketchup, 1 teaspoon dried oregano, 1 teaspoon salt, ¼ teaspoon ground black pepper
- While the sauce is reducing, add the 225 grams spaghetti to the boiling water, submerge it under the water as quickly as possible and cook for 1 minute less than what the package directions say.225 grams spaghetti
- The sauce is done when you can pass a spatula through it, and it takes a second for the sauce to fill in the gap.
- When the pasta is done, use tongs to transfer the spaghetti directly to the pan with the sauce. It's okay if some of the boiling liquid goes into the sauce. Stir the noodles into the sauce and add additional boiling liquid if the pasta starts looking dry.
- Serve the pasta garnished with chopped Flat-leaf parsley and Parmesan cheese to taste.Flat-leaf parsley, Parmesan cheese
Video
Nutrition
Calories: 812kcal | Carbohydrates: 84g | Protein: 34g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1055mg | Potassium: 1473mg | Fiber: 8g | Sugar: 16g | Vitamin A: 3703IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 7mg