Mariu's Spaghetti with Meat Sauce

    Mariu's Spaghetti with Meat Sauce

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

    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

    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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