01 June 2009

caryn’s spaghetti sauce

my friend alicia came over for lunch the other day and I made spaghetti and she loved it so much that she is holding a truffle recipe hostage until she gets this recipe. well, here it is!

8 ounces ground beef (sometimes I crumble in a link of italian sausage as well)
1 teaspoon freshly ground pepper, plus more to taste
1 teaspoon kosher salt, plus more, to taste
1/2 yellow onion, diced
1 zuchini roughly chopped
1/2 cup shredded carrots
2 garlic cloves, minced
1 large (28 ounce) or 2 small (15 ounce) cans of tomatoes
1 cup red wine
1/4 cup sugar, plus more, to taste
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregno, chopped
1 small can tomato paste
1/2 cup milk
1 tablespoon butter
  1. cook ground beef (and italian sausage if desired), seasoned with salt and pepper, in pan over medium-high heat until it is no longer pink. remove meat from pan, reserving fat in pan.
  2. add onion, zuchini, and carrots and cook until tender (about 5 to 7 minutes). add garlic and cook 1 minute.
  3. add the can(s) of tomoatoes, red wine, and sugar to taste
  4. reduce heat to low and add basil and oregno. cook over low heat, stirring occasionally for 1 hour.
  5. using an emerssion blender or a regular blender, blend half the sauce to a smooth liquid. return the meat to the pan and cook for an additional 1 to 2 hours.
  6. add the tomato paste, milk, and butter and cook until butter melts and all is mixed well (about 3 to 5 minutes). serve over pasta with parmesan cheese.

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