Homemade Spaghetti and Meat Sauce

This easy meat sauce takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavored, classic spaghetti everyone will love.

Ingredients

2 pounds lean ground beef or Harter House Boston Burger
1 yellow onion chopped
4 stalks celery chopped
4 garlic cloves minced or pressed
1 29- ounce can diced tomatoes
1 29- ounce can tomato sauce
1 6- ounce can tomato paste
2 7- ounce cans sliced mushrooms
1 cup red wine
1 15- ounce can beef broth
5-6 whole cloves
2 bay leaves
2 tablespoons sugar
1/4 cup chopped fresh parsley or 4 teaspoons dried
1 teaspoon basil
1 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound dried spaghetti noodles
grated Parmesan cheese

Instructions

1. In a large heavy bottomed stock pot over medium high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.
2. Add the chopped onion, celery and garlic and cook until the vegetables soften, about 5-7 more minutes.
3. Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium low heat, stirring occasionally.
4. Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.
5. Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.

Recipe Notes

I love to add some Harter House Homemade Sweet Italian Sausage.

The meat sauce can be refrigerated for up to 1 week or saved in a gallon ziplock bag and frozen for up to 3 months.

This recipe comes from:  Foodiecrush.com

Bacon and Egg Spaghetti

Sean and Jen are a couple from the US currently traveling the world full-time.
Their food blog has cultural classics from all over the globe.  I have saved their website in my favorites and hope to experience some new flavors.


This Bacon and Egg Pasta Recipe would be a great weekday dinner or a perfect addition to a Sunday Brunch menu.

This recipe uses familiar ingredients.  It's simple, and delicious.

Ingredients

1 lb dry spaghetti
6 strips of thick sliced bacon, 8 strips if using a thinner
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 cup grated Parmesan or Pecorino cheese
4 eggs
1/4 teaspoon of crushed red pepper
handful of roughly chopped Italian parsley
salt and fresh ground pepper to taste.

Instructions

1. Add 4 - 5 quarts of salted water to a rapid boil. Add spaghetti and cook until al dente.
2. In the mean time, brown bacon in a pan until crispy. Remove bacon and blot on a paper towel. Crumble when cool.
3. Remove all but 1 tablespoon of bacon fat from the pan.
4. Add 2 tablespoons of olive oil and garlic to the pan and cook until the garlic just begins to brown (do not burn).
5. Crack eggs into the pan and cook until the egg whites are almost set (the yolks should still be runny in order to create the sauce. 
6. Add the drained pasta, bacon and crushed red pepper to the pan and stir, breaking up the egg whites. 
7.  Add additional olive oil (or you can use a little of the pasta water) if the pasta is not completely coated with sauce.
8. Toss with the cheese and the parsley along with a sprinkle of salt and fresh ground pepper. 

FROM
Venturists
Adventures in Food and Travel