This is one of my favorite meat sauce recipes that I use with just about any Italian dish. It's thick and rich and the flavor is unbeatable! While I used pork, I've also used a combination of beef and venison that worked out really nice. I don't know why but venison works really well in Italian cooking but not so well in Mexican seasoned dishes. At least to my taste....I listed the brands of tomato I used but I've also used store brands that worked out and if I'm in a pinch I'll replace the wine with balsamic vinegar. Strangely enough it's pretty darn good! Also, when fresh herbs are not available I use the dry...I just cut the measure to 1 tsp of each and adjust for taste.
Classic Spaghetti with Meat Sauce
Meat Sauce2 Tbls olive oil
1/2 C sweet onion, chopped
1/4 C sweet pepper, chopped
3 (or more) cloves of garlic, chopped
1 lb ground beef
1 lb ground pork
2 28 oz cans crushed tomato (I used San Marzano)
1 6 oz can tomato paste (I used Cento)
1/4 C red wine (I used a Merlot)
2 T fresh basil, chopped
2 T fresh oregano, chopped
salt & pepper to taste
2 T fresh basil, chopped to add before serving
parmesan cheese
Heat olive oil in large sauce pan. Add the onion, pepper, and garlic and saute until soft. Add the ground beef and ground pork, brown. At this point, drain the meat mixture and add back into the pan. Add the crushed tomato. When heated through add the tomato paste and the wine. Bring to a simmer and cook for about 30 minutes. You want to cook out any excess water so that you have a thick, rich sauce. Add the basil, oregano, salt and pepper. You may keep the sauce at a simmer or turn off the heat and put a lid on the pot to keep it warm while you cook the spaghetti.
Spaghetti
spaghetti, your favorite brand
water
salt
In a large pot cook the spaghetti according to package directions.
After draining the spaghetti pour into a large bowl and cover with the amount of sauce you desire. This recipe makes a lot of sauce which usually leaves me plenty to freeze! Top with grated parmesan cheese and fresh chopped basil.
I hope you enjoy this recipe! For years I used the jar sauce because I never realized just how simple it was to make my own.
