Mama's Spaghetti With Meat Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is adapted from my mom's spaghetti recipe. It's a family favorite that simmers while you prepare the pasta-great for busy nights. Leftovers make a great lunch. I usually serve this over spaghetti, but sometimes I use linguine, fettucine, or penne. Good with garlicky bread and a salad. You can also make the sauce ahead and freeze it (it freezes quite well); just thaw and heat. Ingredients:
1 lb 95% lean ground beef |
1 -2 garlic clove, minced |
1 small onion, chopped |
2 stalks celery, chopped |
1 cup sliced mushrooms (or use 2 small cans sliced mushrooms, drained) |
1 (14 1/2 ounce) can diced tomatoes with juice |
2 (14 1/2 ounce) cans tomato sauce |
1 (6 ounce) can tomato paste |
3 -4 tablespoons mixed italian herbs |
2 dried bay leaves |
salt |
fresh ground black pepper |
1 pinch brown sugar (optional) |
2 (12 ounce) packages dry pasta |
1/2 cup shredded parmesan cheese |
Directions:
1. Brown beef in a saucepot or large, deep skillet over medium heat; drain.
2. Add garlic and saute until just turning white.
3. Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
4. Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
5. Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
6. Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.
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