It’s about that time.
What is your all time, can’t live without, favorite meal?
I truly enjoyed making this pasta. There is something comforting about having a big ol’ pot of simmering gravy (not Thanksgiving gravy, Italian gravy) on the stove. The house smells amazing, you know you’re going to be eating pasta soon so you’re happy, and it’s also really really easy.
Best part of making gravy… or red sauce…or meat sauce is the taste testing. Yeeeeeessssss. While the deliciousness simmers, you have to stir it every 8 minutes or so (don’t want the bottom to burn!) so why not taste test it right? I always find that I need to add a little more of this or that so really do taste test your food. Depending how I feel, I may add more herbs if I want more freshness or even crushed red pepper for some heat. Trust a recipe, but taste test it because it’s all about your palate, what YOU like.
I typically use whole wheat pasta because why not? DeLallo has some great options.
Oh oh oh! One more thing. Always garnish pasta – it’s just so pretty.
I remember that bite….(siiiiigh).
- Olive oil
- 1½ - 2 pounds ground beef
- 1 medium onion, diced
- 2 teaspoons (3 cloves) minced garlic
- 1 28 ounce can crushed tomatoes or whole peeled tomatoes, blended
- 1 15 ounce can tomato sauce
- 3 ounces tomato paste
- 1 teaspoon salt
- ¼ teaspoons black pepper
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- ⅛ cup red wine
- ¼ cup Parmesan cheese
- 1 package (13.25 ounces) whole wheat spaghetti (I used Delallo)
- Place a large pot over medium heat and add 2 tablespoons olive oil. Add onion, garlic and ground beef. Cook beef until browned. Add the rest of the ingredients and let simmer on low for at least 30 minutes (the longer the better), stirring occasionally. Taste for seasoning.
- While sauce is simmering, cook pasta according to package directions. Mine took 9 minutes. Drain and toss with meat sauce. Garnish with fresh basil, parsley and Parmesan cheese.
Source and Recipe: Stuck on Sweet