WHAT SPICES DO YOU PUT IN SPAGHETTI SAUCE RECIPES

Name: Easy Weeknight Spaghetti with Meat Sauce
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: Makes 5 cups of sauce and approximately 6 servings
Cuisine: American
Ingredients: 1 pound lean ground meat like beef, turkey, chicken or lamb; 3 tablespoons olive oil; 1 cup (130 grams) chopped onion; 3 garlic cloves, minced (1 tablespoon); 2 tablespoons tomato paste; 1/2 teaspoon dried oregano; Pinch crushed red pepper flakes; 1 cup water, broth or dry red wine; 1 (28-ounce) can crushed tomatoes; Salt and fresh ground black pepper; Handful fresh basil leaves, plus more for serving; 12 ounces dried spaghetti or favorite pasta shape; 1/2 cup shredded parmesan cheese; 2 to 3 teaspoons fish sauce; 3 to 4u00A0anchovy fillets, minced with some of their oil or use anchovy paste; Pinch sugar; 1 leftover rind from a wedge of parmesan

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EASY WEEKNIGHT SPAGHETTI WITH MEAT SAUCE RECIPE

Easy Weeknight Spaghetti with Meat Sauce Recipe image

Our favorite weeknight friendly spaghetti recipe with a meat sauce that is made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti.

Provided by Adam and Joanne Gallagher

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield Makes 5 cups of sauce and approximately 6 servings

Number Of Ingredients 17

Ingredients

1 pound lean ground meat like beef, turkey, chicken or lamb
3 tablespoons olive oil
1 cup (130 grams) chopped onion
3 garlic cloves, minced (1 tablespoon)
2 tablespoons tomato paste
1/2 teaspoon dried oregano
Pinch crushed red pepper flakes
1 cup water, broth or dry red wine
1 (28-ounce) can crushed tomatoes
Salt and fresh ground black pepper
Handful fresh basil leaves, plus more for serving
12 ounces dried spaghetti or favorite pasta shape
1/2 cup shredded parmesan cheese
2 to 3 teaspoons fish sauce
3 to 4 anchovy fillets, minced with some of their oil or use anchovy paste
Pinch sugar
1 leftover rind from a wedge of parmesan

Steps:

Heat the oil in a large pot over medium-high heat (we use a Dutch oven). Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.
Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.
Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.
Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for suggestions).
About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.
Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 486, FatContent 16.7g, SaturatedFatContent 4g, CholesterolContent 58.1mg, SodiumContent 977.4mg, CarbohydrateContent 58.2g, FiberContent 4.7g, SugarContent 10.3g, ProteinContent 27.3g

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