See Also: Cooking Club · Pasta · Sauces and Marinades
Spaghetti Sauce (or make a Spaghetti Pie)
From Dorothy McNett's recipes at www.dorothymcnett.com. Yes, it takes about 1 hour to cook and develop the flavors for the sauice, and makes your whole house smell wonderful! This is a basic meat sauce, and can be used for any pasta shapes. Or make a Spaghetti Pie.
1/4 cup extra virgin olive oil
1 medium onion, chopped
3-4 cloves garlic, slivered
1 carrot, finely minced
1/2 pound ground beef, pork, turkey, or sausage
5-6 medium red-ripe tomatoes, coarsely chopped
1 teaspoon raw sugar
1/4 cup chopped fresh basil, or 1 tablespoon dried
1 teaspoon sea salt
1/2 teaspoon ground pepper
1 bay leaf
zest of 1 lemon
1/2 cup red wine, water, or beef broth
pinch red pepper flakes
Parmigiano-Reggiano cheese, grated, for serving
for the Spaghetti Pie, if desired:
12 oz. pkg spaghetti
1 cup Parmigiano-Reggiano grated
4 - 5 slices mozzarella
Heat oil, saute onion, garlic, and carrot about 5 minutes to cook gently but not to brown. Add meat and cook to break up the meat and to brown slightly. Add remaining ingredients. Simmer, loosely covered, 45-60 minutes to blend flavors. Pour over freshly cooked spaghetti, garnish with cheese, and serve.
Or, if making a Spaghetti Pie make the sauce and while it is simmering, cook some spaghetti (12 oz. pkg. or a batch of homemade.) Grate 1 cup of Parmigiano-Reggiano and slice some mozzarella. Preheat oven to 350 degrees. Lightly oil a 2 quart baking dish. Whisk 3 eggs and then whisk in about 1/2 cup of the hot spaghetti sauce to temper the eggs and carefully blend them into the remaining sauce. Place half of the cooked spaghetti in the dish, top with half of the sauce and all of the slices of mozzarella. Repeat for another layer, topping with parmesan cheese. Bake about 30 - 35 minutes, or until gently browned on top.
Recipe created 1999-01-27.
© 1996-2013 Dorothy McNett. All Rights Reserved.