This classic tomato-meat spaghetti sauce tastes better the next day. We cook the whole recipe but we usually use half. We freeze the other half and use it the following week to make lasagna.
1 hr 30 mins
Classic Italian recipe than be prepared ahead.
Servings: 4 people
- 1 tbsp olive oil
- 4 slices bacon
- 2 whole Onions, yellow
- 2 whole Carrots
- 2 sticks Celery
- 2 cloves garlic
- 2 sprigs Rosemary
- 1 lb Ground beef 95% lean
- 2 cans Tomatoes
- 1 bunch Basil
- 1 tsp Oregano, dried
- 2 leaves Basil
- 2 tbsp Tomato puree
- 1/2 cup Red wine
- 4 tbsp Parmeggiano
- 1 lb Spaghetti
Add 1 tbsp olive oil to a large heavy-based saucepan on a medium heat. Chop bacon and add to pan. Cook bacon for 10 mins until golden and crisp.
Meanwhile, dice onion, carrot and celery. Finely chop garlic. Add onion, carrot, celery, garlic and rosemary to pan and cook for 10 mins. Cook, stirring often, until the veggies are soft.
Increase the heat to medium-high, add the ground beef and cook 5 mins until the meat has browned .
Chop basil, open cans of tomatoes and tomato puree.
Add the tomatoes, basil, oregano, bay leaves, tomato purée and red wine. Add ½ cup of water and stir. Increase heat and bring to a boil.
Reduce heat and simmer, covered, for 1 hour. Stir occasionally, until you have a thick sauce. Season with salt.
Let cool and keep in a closed recipient in the fridge.
When ready to serve, cook pasta in salted boiling water until al dente (follow package instructions). Drain thoroughly.
Heat sauce. Serve sauce over pasta and garnish with basil and cheese.