Classic Spaghetti Sauce
Use freshly ground beef or leftover hamburger patties to create this simple, yet satisfying sauce. Toss in a few pantry staples, such as olives or red pepper flakes, to make this sauce uniquely yours (see note).
- 1 tablespoon olive oil Add to list
- 1 onion, finely chopped Add to list
- 1 cup sliced mushrooms Add to list
- 2 cloves garlic, minced Add to list
- 1 tablespoon minced fresh herbs or 1 teaspoon dried herbs (basil, oregano, parsley, etc.) Add to list
- 1 pound extra-lean ground beef Add to list
- Salt and pepper, to taste Add to list
- Splash of red wine (optional) Add to list
- 1 (15-ounce) can tomato sauce Add to list
- 1 (15-ounce) can diced tomatoes Add to list
- 1 pound dried spaghetti or fettuccine Add to list
- 1/4 cup grated Parmesan cheese Add to list
Heat oil in a Dutch oven or heavy saucepan over medium heat. Add onions and mushrooms, stirring occasionally until soft and tender, 5 to 8 minutes. Stir in garlic and herbs, cooking until fragrant, about 1 minute.
Add beef and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 8 minutes. Season with salt and pepper, and add a splash of wine, if using. Stir in tomato sauce and diced tomatoes; bring to a simmer. Cook until sauce thickens, about 20 minutes.
Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain.
Serve over hot pasta and top with Parmesan cheese.
Be creative and toss one or all of these pantry staples into the cooked sauce:
- Sliced black olives
- Pinch of red pepper flakes
- Splash of milk, half-and-half or heavy cream
- Diced roasted red peppers
Recipe by, PCC Chef