Spaghetti sauce
Spaghetti sauce, often referred to as marinara sauce in its simple tomato-based form, is a staple in Italian cuisine and has been widely adopted in various culinary traditions around the world. It is a versatile sauce that can be used as a base for pasta dishes, as a dip, and in various other recipes that call for a rich tomato sauce.The basic ingredients of a traditional spaghetti sauce include ripe tomatoes, which are the heart of the sauce, providing a balance of sweetness and acidity. Olive oil is used for sautéing and brings its distinct flavor to the sauce, complementing the tomatoes. Garlic and onions are fundamental aromatics that are sautéed to create a flavor foundation. Herbs such as basil, oregano, and sometimes thyme or bay leaf, are added to give the sauce its classic Italian seasoning profile. Salt and pepper are used for seasoning, and some recipes include a touch of sugar to counter the acidity of the tomatoes.Spaghetti sauce can also include a variety of other ingredients depending on the recipe and regional variations. For a meat sauce, often called Bolognese, ground beef, pork, veal, or a mixture is browned and simmered with the tomato base. Other variations might include additions like mushrooms, bell peppers, carrots, wine, or even a dash of cream.
Equipment
- 1 large saucepan
- 1 saucepan
Ingredients
- 675 g 1 1/2 lb flesh of sweet or hot Italian sausage (ideally a
- mixture of both)
- 675 g 11/2 lb lean ground beef
- 60 ml 1/4 cup olive oil
- 1 to 2.5 ml 1/4 to 1/2 tsp. crushed hot pepper flakes
- 3 onions finely chopped
- 4 carrots peeled and diced
- 4 stalks celery diced
- 4 garlic cloves minced
- 1 can of 156 ml 5 1/2 oz tomato paste
- 2 cans of 796 ml 28 oz diced Italian tomatoes
- 2 cans of 796 ml 28 oz crushed tomatoes or tomato sauce
- 500 ml 2 cups beef broth
- 10 ml 2 tsp. Dried oregano
- 2-3 garlic cloves
- Salt and pepper
Instructions
- In a large saucepan, brown the meat in 30 ml (2 tbsp.) of oil, half at a time, with chili. Add oil as needed. Add salt and pepper. Set aside in a bowl.
- In a saucepan, soften the onions, carrots, celery and garlic in the remaining oil. Add salt and pepper. Add tomato paste and cook for 1 minute on high.
- Add meat, tomatoes, tomato sauce, broth, oregano and garlic cloves. Bring to a boil and simmer gently, stirring and scraping the base of the pan regularly, for about 3 hours or until sauce thickens. Serve over your preferred pasta.