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Sunday, October 21, 2012

Quick and Easy Spaghetti and Meat Sauce

It finally happened!  This years stellar crop of tomatoes have come and gone.....but I did manage to get 50 or so pints in the freezer for the winter.  

I have had this recipe around for quite some time and decided to try it with the last of the Roma tomatoes.   It tastes good but I did increase a few of the spices and it was way under on salt.  Please use your own discretion because I tend to go overboard with salt sometimes!     


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Spaghetti And Meat Sauce

Italian, Pasta

3 bacon slices; diced
3/4 lb ground beef
1 small onion; diced
1/2 small carrot; peeled and grated
2 cloves garlic; finely minced
1/2 cup dry white wine
  diced tomatoes
2 tb ketchup
1/2 ts salt
1/4 ts black pepper
1 ts oregano

Add the bacon to a pan over medium high heat and fry until a good amount of fat has rendered out of the bacon. Add the ground beef and brown it, breaking up the meat with a spatula until it's cooked. Transfer the meat to a bowl, leaving as much of the fat as you can in the pan.

Meat for Spaghetti Sauce--Turn down the heat to medium low. You should have about a tablespoon of rendered fat in the pan, if you have significantly more or less, dump some out or add some olive oil. Add the onions, carrot and garlic, and sauté until the onions are soft and the mixture is about 1/3 of its original volume. Depending on how small you diced your onions,  this should take anywhere from 10 to 15 minutes. This is where your sauce gets a lot of its flavor, so don't skimp on time.

Mirepoix for Pasta Sauce--Turn up the heat to high, then return the meat to the pan. Add the white wine and boil until there's almost no liquid left, stirring to prevent burning. This not only burns off the alcohol, it concentrates the flavor of the wine.

Meat Sauce for Spaghetti--Turn down the heat to medium-low and add the canned tomatoes, ketchup, salt and pepper. Put the oregano in the palm of your hand, and then use your other hand to rub the oregano in a circular motion to crush it into a powder before adding it to the pan.

By now your water should be boiling. Add your pasta and stir during the first few minutes of cooking to keep it from sticking together. I usually boil pasta for 1 minute less than what the package directions say (i.e. 8 minutes instead of 9). Your meat sauce is done when your pasta is done. You can either plate the pasta and top with sauce, or personally I like to dump the pasta straight into the sauce and toss it together

** Exported from Now You're Cooking! v5.89 **

Bon Appétit and Enjoy 
YOUR Wonderful World!

1 comment:

Pam said...

Excellent! Love this with the bacon!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017