Perfect Spaghetti
Servings
10-12Servings
Servings
10-12Servings
Ingredients
  • 2Lbs Ground Turkey, Beef, or Italian Sausage(casings removed, or make meatballs – recipe above and below)
  • 1Large Onion, Diced
  • 4Garlic Cloves, Minced
  • 128-ounce Can of diced tomatoes
  • 26-ounce Cans of Tomato Paste
  • 215-ounce Cans of Tomato Sauce
  • 1Cup Water
  • 1 Bay Leaf
  • 2Tbs Fresh Basil, Chopped or Torn
  • 1Tbsp Dried Parsley, or 3 Tbsp Fresh
  • 1 and 1/2Tsp Brown Sugar
  • 1Tsp Salt
  • 1/2Tsp Black Pepper
  • 1/4Tsp Red Pepper Flakes
  • 1/4Cup Red Wine(or Beef Stock or Broth)
  • 1 and 1/2Tbsp Balsamic Vinegar
  • 1lb Spaghetti
  • Grated Parmesan Cheese
Instructions
  1. In a large stock pot or dutch oven, over medium heat, add the ground meat, breaking up with spatula or wooded spoon. Add in the diced onion and sauté until the meat is cooked through and the onions are translucent (drain the meat mixture if needed).
  2. Add in the garlic and sauté for about 30 seconds. Add in the tomatoes, tomato paste, tomato sauce, water, bay leaf, basil, parsley, brown sugar, salt, pepper, and red pepper flakes. Stir to combine. Let the sauce simmer for about 4-5 minutes, and then add the wine or beef stock. Lower the heat, and let the sauce simmer for at least an hour, stirring occasionally. You may need to add a little more water if you simmer longer than an hour.
  3. About 10-15 minutes before you are ready to serve, stir in the balsamic vinegar to the sauce. This allows for the flavor to absorb into the sauce. During this time, cook your spaghetti according to package directions.
  4. Remove bay leaf. Check for seasonings (salt and pepper). Ladle the sauce over the spaghetti noodles, top with extra basil (if desired) and grated parmesan.
Recipe Notes

Meatball Recipe.

*If you decide to make meatballs, leave out the ground meat in the directions above. Add two tablespoons of olive oil to the pot and sauté the onions for about 4-5 minutes and proceed with step two. You can either cook the meatballs in the sauce (add them into the simmering sauce raw), or bake them, and add them in when you add the balsamic to allow them to heat through in the sauce.

**When simmering, I leave the lid partially on, or off with a splatter screen.

recipe adapted from genius kitchen.

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