Spaghetti Meat Sauce (Print Version)
# Ingredients:
→ Meat & Produce
01 -
2 pounds ground chuck, preferably 80/20 for best flavor
02 -
1 large onion or 2 medium onions, finely diced
03 -
1 green bell pepper, seeds removed and diced
04 -
5 cloves fresh garlic, minced or pressed
→ Tomato Products
05 -
1 can (14.5 oz) diced tomatoes with their juice
06 -
1 can (28 oz) crushed tomatoes
07 -
2 cans (15 oz each) tomato sauce
→ Herbs & Seasonings
08 -
2 tablespoons fresh parsley, minced
09 -
1 teaspoon dried sweet basil
10 -
1 teaspoon Italian seasoning blend
11 -
1 teaspoon dried oregano
12 -
1 teaspoon garlic powder
13 -
1 teaspoon onion powder
14 -
1 teaspoon sea salt
15 -
1/2 teaspoon fresh ground black pepper
→ Additional Ingredients
16 -
3 tablespoons olive oil, plus 1 tablespoon for pasta water
17 -
1 pound dried spaghetti pasta
# Instructions:
01 -
Dice your onions and green pepper into small, even pieces. Mince the fresh garlic cloves or use a garlic press. Having everything ready makes the cooking process much smoother.
02 -
Heat a large, deep skillet over medium heat. Add your olive oil and swirl to coat the pan. Toss in the diced onions and green peppers, and let them cook down for about 5-7 minutes until they start to soften and become fragrant.
03 -
Once your veggies have softened, add the minced garlic to the pan. Stir frequently for about a minute until you can really smell that amazing garlic aroma. Be careful not to burn it!
04 -
Add your ground chuck to the skillet with the vegetables. Break it up with a wooden spoon as it cooks, until all the pink is gone and the meat is nicely browned. This should take about 7-8 minutes.
05 -
Carefully drain off the excess fat from the meat. You can tilt the pan and use a spoon, or briefly remove the mixture to a paper-towel lined plate if that's easier.
06 -
Return the pan to the heat and sprinkle in all your seasonings - the garlic powder, onion powder, parsley, basil, Italian seasoning, oregano, salt, and pepper. Stir everything well so the meat and vegetables are evenly coated with those aromatic herbs.
07 -
Pour in the diced tomatoes with their juice and the crushed tomatoes. Give everything a good stir, then add both cans of tomato sauce. Stir again until everything is well combined into a beautiful, red sauce.
08 -
Turn the heat down to low and let your sauce simmer uncovered for a full hour, stirring occasionally. This long, slow cook is the secret to developing those deep, rich flavors that make homemade sauce special.
09 -
When your sauce has about 15 minutes left, bring a large pot of salted water to a rolling boil. Add a tablespoon of olive oil to the water (this helps keep your pasta from sticking together), then add the spaghetti.
10 -
Cook the spaghetti for 7-8 minutes until it's al dente - tender but still has a little bite to it. Drain the water completely, then return the pasta to the pot.
11 -
You can either mix some sauce directly into the pasta pot and toss to coat, or plate individual servings of pasta and top with generous ladles of your amazing meat sauce. A sprinkle of Parmesan cheese on top makes it perfect!
# Notes:
01 -
This sauce develops even more flavor overnight, so don't hesitate to make it a day ahead for an even more delicious meal.
02 -
For an extra touch of richness, try adding 1/4 cup of good red wine when you add the tomatoes.
03 -
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.