DH’s Favorite Spaghetti with Meat Sauce Recipe
As newlyweds DH asked me to make his favorite spaghetti from his childhood. It was a recipe from his next door neighbor all the years of his youth. In 1995, I called Mrs. Lung to ask for this famous recipe.
She picked up on the second ring. I explained to her that her adopted son wanted her spaghetti recipe. I was prepared for “one minute honey let me get my cook book”, but she just started throwing out ingredients and quantities. This recipe was in her head!
Those are the absolute BEST.
Jumping at the opportunity to get this nugget of a recipe in ink, I grabbed the closest piece of paper, said ‘slow down – slow down’ and began scribbling.
So here it is.
A marvelous meat sauce. You can choose any pasta you wish. DH loves spaghetti.
Take 1.5 pounds of ground beef (I use the leanest beef, or even ground turkey) place it in a deep pan and season it with ample salt and pepper over medium heat.
For the little people, I break apart the meat pretty fine like seen above. For DH, I would leave the meat chunkier. Either way, the choice is yours.
When the meat is almost done add your diced onion and finely chopped garlic (for a huge time saver you can buy pre-chopped onions and prepared minced garlic).
Stir it all together and cook until the onions are soft and the garlic has seasoned the mixture nicely.
Now add your Reds; tomato sauce, tomato paste, and tomato puree.
Next fill your big can with H2O and add that too.
Stir it together. It will be very soupy.
Next add all your spices.
All the fresh greens
Stir carefully – the more love the better.
Then put the lid on in and let it works its magic in private under very low heat for a few hours.
The water will boil off and the flavors will come together for an amazing sauce.
Taste it, add a little more salt, pepper or sugar as necessary.
Kathleen’s Tip: If you would like the sauce to come together more rapidly, remove the lid, turn up the heat a touch to let the moisture boil off more rapidly and stir periodically.
Be aware of red splatter on you stove top. Have your 409 ready for clean up.
While your sauce is becoming saucy.
Cook your pasta according to the box directions. I use penne with the little people, cutting or slurping up spaghetti strands is not my thing.
My crew likes grated parmesan cheese in a little bowl to sprinkle on top as needed.
This recipe makes quite a bit of sauce, serves 8 t0 10.
I usually box up a few servings for leftovers to share with friends or freeze a batch for a quick dinner later. I simply defrost – make pasta and smile that I have chow on the table.
Kathleen’s Meat Sauce Recipe
Adapted from Mrs Lung’s spaghetti recipe.
- 1.5 pounds lean ground beef
- 1 large onion diced
- 5 cloves of minced garlic
- 1 tsp salt for ground meat
- 1 tsp pepper for ground meat
- 1 tsp marjoram
- 2 tsp ground oregano
- 2 pinches cayenne pepper
- 3 Tbls sugar
- 1 tsp salt for sauce
- 1 tsp pepper for sauce
- 1/4 cups chopped fresh basil
- 2 Tbls chopped fresh Italian parsley
- 3 fresh bay leaves
- 1 28 ounce can tomato puree
- 1 28 ounce H2O
- 12 ounce tomato paste
- 12 ounces tomato sauce
Brown the seasoned meat over medium heat. Add the onions and garlic to combine and saute the onions. Add your tomato sauces and water. Then add your spices and herbs. Put a lid on your pot over very low heat a simmer the ingredients for 2 hours until thick. Serve over pasta