Quick Italian Spaghetti

Instructions :

Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and sauté for 1 minute. Add ground beef and pork and continue to cook.

When meat is browned and onions are soft, add tomatoes.

When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, sugar, salt and pepper (if you are using whole tomatoes, mash them with a potato masher or
spatula to release all their juices).

Simmer for at least 3 hours (and up to 6 hours), stirring occasionally. The longer you simmer, the better. Important: tomatoes burn easily, so keep an eye on them and add beef broth a little at a time to thin sauce if needed.

In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered.

Serve immediately.

Authentic spaghetti sauce tips

Use Good Tomatoes. If you can’t peel and dice your own fresh garden tomatoes, whole canned D.O.P. San Marzano tomatoes (from the grocery store, look for the DOP label) are the best substitution.

Let It Simmer. The best spaghetti sauces take time. The longer you can let those flavors reduce and simmer together, the better. In many Italian kitchens, the sauce will simmer all day long before being served. It will get nice and thick without having to add tomato paste!

Use Ground Pork. You can use all pork or a mixture of pork and beef.

Toss It All Together: In Italy (at least in the region where Nick lived), they don’t pour the sauce over the noodles. It is all tossed together and then served!

Fresh Herbs: Use fresh herbs like basil, oregano, and parsley to garnish and flavor your pasta. Add them just before serving to preserve their freshness.

Balance the Sauce: Taste your sauce and adjust the seasoning as needed. You might need a pinch of sugar to balance acidity or some salt and black pepper for flavor.

Cheese: Grate or shave fresh Parmesan or Pecorino Romano cheese over the pasta. This adds a salty, nutty flavor that complements the sauce.

Don’t Over-Sauce: The sauce should coat the pasta, not drown it. Start with a small amount and add more as needed.

Finish in the Pan: Finish the pasta in the pan with the sauce for a minute or two. This allows the flavors to meld. Use a little reserved pasta water if needed to thin.

Serve Hot: Serve your Italian spaghetti piping hot for the best taste and texture

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