Mariu's Spaghetti with Meat Sauce

    Mariu's Spaghetti with Meat Sauce

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    2hr20min


    73 people made this

    About this recipe: An authentic Italian recipe and a welcome change to the predominantly acidic tomato sauce served in the States.

    Ingredients
    Serves: 6 

    • 2 tablespoons (30ml) olive oil
    • 1/2 cup minced yellow onion
    • 1 clove garlic, minced
    • 1/2 cup minced celery
    • 2 tablespoons butter
    • 450g lean minced beef
    • 1/2 teaspoon caster sugar
    • 1 teaspoon salt
    • 1/2 teaspoon dried mint
    • 180g fresh chopped mushrooms
    • 1 (180g) can tomato paste
    • 2 (300ml) cans beef broth
    • 2 teaspoons dried Italian basil
    • 450g spaghetti
    • 1 teaspoon olive oil
    • 3 tablespoons salt
    • 1 tablespoon chopped fresh parsley, for garnish
    • 1/4 cup (20g) grated Romano cheese

    Directions
    Prep:10min  ›  Cook:2hr10min  ›  Ready in:2hr20min 

    1. In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
    2. Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
    3. In a large bowl, combine tomato paste and broth; pour liquid and basil to pot. Simmer over very low heat for about 2 hours, stirring occasionally.
    4. Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
    5. When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese.
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    Reviews and ratings
    Global ratings:
    (89)

    Reviews in English (87)

    by
    54

    We vacationed in Italy this summer, and had meat sauce that was wonderful and very different from the typical American version; much more meaty with tomato used more as a seasoning. This recipe fulfilled my hopes of being much more like a true Italian meat sauce. It was outstanding and my family loved it! Even my 2 pickiest kiddos who have flatly refused to eat spaghetti in the past gobbled it up. I doubled the recipe, seasoned the meat with some Emeril's essence, added more garlic than called for. Also added a can of tomato sauce in place of one of the cans of beef broth(3 cans beef broth, 1 can tomato sauce). This is our new spaghetti recipe; we absolutely love it! If you like a meaty sauce, you should definitely try this one.  -  15 Sep 2009  (Review from Allrecipes US | Canada)

    by
    33

    This sauce was terrific. I read most of the other reviews and I agree that it had more of a beefy flavor and that is what sets it apart from other spaghetti sauces. I used 2 cans of 14.5 oz beef broth because I couldn't find 10.5 oz cans and I also added a 15oz can of tomato sauce plus 1 teaspoon of garlic powder and 1/2 teaspoon of italian seasoning. I will be making this sauce in bigger batches in the future to freeze. I won't ever buy bottled sauce again. Thanks for the great recipe!  -  02 Mar 2011  (Review from Allrecipes US | Canada)

    by
    30

    AWESOME!!! My family wanted spaghetti tonight, but I dreaded the regular old tomato/marinara sauce. I am pregnant and could just hear the heartburn calling my name. I saw this recipe and made it according to instructions (no mushrooms though) and I am in love!!! It was great. The flavor was just right. Not too acidic. The kids liked it. Hubby liked it. I made a large batch and we are freezing the rest!!! THANK YOU, THANK YOU for the recipe!!  -  22 Dec 2008  (Review from Allrecipes US | Canada)

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