Description
This delicious spaghetti and meat sauce recipe features seasoned ground beef and sweet Italian sausage simmered with sautéed onions and peppers in a rich mushroom tomato sauce, served over a bed of garlic-infused spaghetti.
Ingredients
MEAT SAUCE
- 1 Lb Ground Beef
- 1/2 Lb Sweet Italian Sausage
- 1–1/2 (24oz) Jars of Mushroom Pasta Sauce
- 1/2 Cup Onions, finely chopped
- 1/4 Cup Green Bell Peppers, finely chopped
- 1/4 Cup Diced Tomatoes
- 2 Tbs Red Bell Peppers, finely chopped
- 1 Tbs Tomato Paste
- 1 Tbs Minced Garlic
- 4 Tsp White Sugar
- 2 Tsp Seasoning Salt
- 1 Tsp Tony’s Creole Seasoning
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Italian Seasoning
- 1/4 Tsp Black Pepper
PASTA
- 8–12oz Spaghetti
- 2.5 Qts Water
- 1 Tsp Salt
- 1 Tbs Butter
- 1/2 Tsp Parsley Flakes
- 1/2 Tsp Tony’s Creole Seasoning
- Pinch of Garlic Powder
Instructions
- Fill a large pot with water.
- Add the salt and place over high heat.
- Once it comes to a boil, break the spaghetti in half.
- Add the spaghetti and cook until al dente.
- Once done, drain the spaghetti and set aside.
(Save about half a cup of that starchy pasta water.) - Add the butter, Tony’s or seasoning salt, garlic, and parsley to the pot, then toss well to coat.
- Place a large skillet over medium heat.
- Add the meat and cook until it browns, about 8-10 minutes.
(Break the meat up until it’s as fine as possible.) - Once the meat browns, drain the excess fat.
- Add the chopped onions, peppers, and minced garlic to the skillet.
- Add in the seasonings and stir well.
- Cook until the onions are translucent.
- Reduce the heat to low.
- Add the tomato sauce, paste, diced tomatoes, and sugar, then stir well.
- Cover with a lid, leaving a small crack on the side, and simmer for 20 minutes.
- Combine the spaghetti and meat sauce, or serve the sauce over the garlic-flavored spaghetti.
Notes
- For the best results, use fresh ground beef and fresh vegetables. Avoid using frozen or previously thawed onions and peppers. They tend to get soft and release too much water, which can water down your sauce.
- Add your spaghetti to the water just before it reaches a full rolling boil. This prevents the noodles from burning as they lean against the side of the pot. Add it early so by the time the pot is hot and the water is boiling, the spaghetti has softened and fully soaked into the water.
- Don’t rush the sauce! Letting it simmer on low for 20 minutes is the secret to achieving that deep, rich flavor that tastes like it cooked all day.
- If the sauce gets a little too thick while simmering, stir in a splash of that reserved pasta water.
- This sauce actually tastes even better the next day after the flavors have had time to “marry” in the fridge. You can make it a day in advance and just reheat it on the stove when you’re ready to serve.
