Spaghetti is one of my Husband’s favourite meals. Luckily for me, it is very simple to make! Spaghetti can be a weeknight meal, but I find the longer you let the sauce simmer in the pot, the better it tastes! I love to start a pot of meat sauce around noon and let the flavours mingle until dinner.
This spaghetti sauce is almost effortless. It will take about fifteen minutes of your time, and a low heat over the stove top will do the rest.
As a Rule, Spaghetti Sauce is Extremely Flexible!
If you want to use dried basil over fresh-picked, go ahead! If you prefer Powdered Parmesan over grating a salty wedge of Parmigiano-Reggiano, it’s no problem! In this sauce, I opt for fresh Parmigiano-Reggiano and fresh basil, so that is what the recipe below calls for. Substitute for your preference.
I do, however, have a small suggestion regarding cooking wine: If you wouldn’t drink it, don’t cook with it. I always try to use a good bottle of wine in any pasta sauce! It makes a big difference. If you choose to use red wine in your sauce it will add an incredible depth of flavour and richness. If you decide to use white, it will add a light, fruity sweetness. I have used both, but more often than not, I grab a bottle of white.
My Husband’s Favourite Spaghetti
- 1 LBS Lean Ground Beef
- 1 LBS Hot Italian Sausage
- 2 Roma Tomatoes (Washed & Diced)
- 1 Small White Onion (Peeled & Diced)
- 4 Garlic Cloves (Adjust for Preference)
- 1/2 Cup White Wine (I use Sauvignon Blanc)
- 680 mL Tomato Sauce
- 150 mL Garlic Tomato Paste
- 1.5 TSP Dried Oregano
- 1.5 TSP Fennel Seeds
- 1 Handful Freshly Grated Parmigiana-Reggiano
- 4 Fresh Basil Leaf Rolled and Sliced
- Kosher Salt To Taste
- Freshly Grated Peppercorn To Taste
- Spaghetti Pasta (Store Bought or Homemade)
- Place ground hot italian sausage and lean ground beef together into a pan. Saute over medium heat until cooked throughout. Strain excess grease.
- Place diced onion and minced garlic into pan. Saute for about 3 minutes, until slightly translucent. Add meat back to your pan.
- Pour in 1/2 cup of white wine. Stir continuously.
- Add in tomato sauce, tomato paste, diced fresh tomato. Stir.
- Add kosher salt, cracked peppercorn, a handful of freshly grated Parmigiana-Reggiano, fennel seeds, oregano, and fresh basil. Stir.
- Reduce your heat to low. Place a lid over your pot, and allow your sauce to simmer.
- Stir every 30-40 minutes.
- About 20 minutes before you are ready to eat, boil a pot of salted water. Add homemade or store-bought spaghetti to the salted water. Strain, and toss in meat sauce.
- Serve, garnished with fresh basil, freshly grated Parmigiana-Reggiano, and coarsly ground peppercorn.
If you would like to make your pasta from scratch, you can find the recipe I use here: Homemade Pasta.
Serve alongside a bright green salad, a chewy, buttery piece of garlic bread, and a great glass of wine!