Spaghetti and meat sauce is always a welcome meal during the winter months at our home. Nothing warms you like a plate of pasta smothered in a hearty red sauce. This is simple down home cooking at its best.
I developed this recipe many years ago when I was still a novice at cooking. However, I wasn’t thinking of it as recipe development at that time. I just figured combining beef, herbs and spices, veggies, store bought tomato sauce and paste with some red wine in my own way was a fairly safe way to spread my creativity wings. And still end up with an edible result…after all, how bad could it be?
Well, it wasn’t bad at all, and I’ve been making it ever since, tweaking it a little here or there. It has remained one of my husband’s favorite dishes that I make. My youngest brother has seconded that. We were living in Chicago as was he when I first made it. He still lives in Chicago, and still loves my meat sauce. In fact, he will usually come in for Thanksgiving a couple days early, and the dinner that usually awaits his arrival that evening is, you guessed it…Sheila’s Spaghetti and Hearty Meat Sauce!
It’s really something you can throw together pretty quickly, and let simmer on the stove with very little attention paid to it. I always make it in large enough quantities so that I
can have several meals tucked away in the freezer. Defrosting and reheating it only seems to improve the flavors.
In addition to serving it over spaghetti, it is wonderful with rigatoni or penne, both pastas that can stand up to the heartiness of the sauce.
Sheila’s Spaghetti and Hearty Meat Sauce
(makes 6-7 quarts, but can easily be reduced)
3 tablespoons extra virgin olive oil, divided
4 pounds ground chuck (or ground beef), 85% lean
2 tablespoons crushed or minced garlic
2 large yellow onions, chopped
1 large red pepper, diced
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
½ teaspoon ground allspice
2 bay leaves
4- 29 ounce cans tomato sauce
1-15 ounce can tomato sauce
2-6 ounce cans tomato paste
1 cup dry red wine
½ cup small imported spanish olives, sliced
1 cup fresh mushrooms, sliced (optional)
2 tablespoons Italian parsley, minced
Pecorino Romano or Parmigiano Reggiano, freshly grated
In a large Dutch oven, heat the oil over medium heat. Add the crumbled ground chuck, and stir occasionally until all traces of pink are gone. Remove the meat to a large colander over a bowl, allowing the fat to drain. Quickly rinse the meat with warm water to remove more fat if you want.
Meanwhile, add the remaining tablespoon of oil to the pan, and when hot add the garlic, onions, red pepper, salt, pepper, and seasonings, except the bay leaves. Heat this mixture for a few minutes, stirring occasionally until the onions are translucent, being careful not to burn the garlic.
Add the cooked and drained ground meat to the pan and stir to combine. Add the tomato sauce, tomato paste, red wine, and bay leaves. Stir to blend. Add the sliced olives, parsley, and mushrooms, if using. Bring to a boil, and immediately lower to a simmer, covered partially with the lid. Cook slowly for several hours, stirring occasionally to keep sauce from sticking to the bottom. Add additional salt and pepper to taste.
When ready to serve, cook the pasta of your choice al dente. Serve with a generous ladle of sauce, garnish with some additional chopped parsley, and pass the freshly grated pecorino romano, or parmigiana reggiano cheese.
