Who doesn’t love spaghetti? When you have a good sauce, it can make all the difference! I have bought and tried my fair share or pasta sauces, you name it, I’ve tried it! They were all okay and got the job done, but none of them were “blow you away I am going to dream about this” kind of good. I must also say that I am VERY picky with red sauce. There is a distinct level of acidity that if I taste, I will automatically dislike. It’s a cross between too much tart, and not enough happy tomatoes were used in this and I can spot that a mile away! Pasta sauce should have a deliciously sweet aftertaste WITHOUT added sugar.
I also like my pasta sauces juicy not dry, and by juicy I don’t mean watery, I mean finger licking juicy. Pasta sauce should be good enough that every bite becomes a party in your mouth! With that said, feel free to use ground turkey or chicken if you prefer, and you can use your favorite style of pasta.
If you are like me, and have always been on the hunt for a memorable, melt in your mouth pasta sauce, you have certainly come to right place, and I salute you my picky pasta pal! Let’s make a pasta sauce that would make your grandmother proud!
|Prep Time: 10 minutes||Cook Time: 50 minutes|
|Serves: 4-6||Total Time: 1 hour|
1 packet of spaghetti + filtered water to cook the pasta (I love this one!)
1 medium onion
2 medium sized carrots (grated, about 3/4 cup)
2-3 cloves garlic
1 lb ground beef (preferably grass-fed)
1/2 tsp turmeric
2 tsp tomato paste (I love this one)
1 cup tomato sauce (this is my absolute favorite!)
1 cup water
2 bay leaves
1/4 tsp oregano
2 tbsp extra virgin olive (for onion saute)
1 tbsp extra virgin olive oil (for beef)
2 tsp redmond real salt
1 tsp fresh cracked black pepper
2 tbsp reserved pasta water
*Optional garnish with freshly grated Parmesan cheese and fresh basil
1. Dice onion and grate carrots, mince garlic and set aside.
2. In a large pot add 2 tbsp olive oil, then add carrots, onion, and garlic and saute on medium heat for about 4 minutes.
3. Remove this mixture and set aside.
4. Using the same pot, ad 1 tbsp olive oil and add your ground beef cooking at medium heat. Stir often with a wooden spoon until there is no more pink color on the meat.
5. Next, add the onion saute mixture to the cooked beef, and stir.
6. Add turmeric, tomato paste, tomato sauce, water, bay leaves, oregano, salt and pepper and bring to a boil.
7. As soon as it boils, bring it the temperature down to a simmer on medium heat.
8. Stir occasionally to prevent it from sticking to the bottom (every 5-7 minutes). Cook on a low simmer for 45 minutes or until the water is mostly evaporated. (A little water is okay).
9. Meanwhile, cook spaghetti according to packet instructions (don’t overcook). When pasta is ready reserve pasta water and add that to your meat mixture.
10. Drain the renaming water of the pasta in a colander and add it to the meat mixture, stir and serve warm. (If you prefer, you can skip this step and add the bolognese sauce on top of your pasta instead).
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