Mariu's Spaghetti with Meat Sauce |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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An authentic Italian recipe and a welcome change to the predominantly acidic tomato sauce served in the States. Ingredients:
2 tablespoons olive oil |
1/2 cup minced onion |
1 clove garlic, minced |
1/2 cup minced celery |
2 tablespoons butter |
1 pound lean ground beef |
1/2 teaspoon white sugar |
1 teaspoon salt |
1/2 teaspoon dried mint |
6 ounces fresh chopped mushrooms |
1 (6 ounce) can tomato paste |
2 (10.5 ounce) cans beef broth |
2 teaspoons dried basil |
1 pound spaghetti |
1 teaspoon olive oil |
3 tablespoons salt |
1 tablespoon chopped fresh parsley, for garnish |
1/4 cup grated romano cheese |
Directions:
1. In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
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 to pot. Simmer over very low heat for about 2 hours, stirring occasionally.
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.
5. When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese.
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