A very nice hearty spaghetti sauce both flavorful and elegant.
Begin this recipe by heating olive oil in a large heavy bottom sauce pan on medium heat.
Once oil is hot (You will notice as it will move around quickly and fluidly as the pan is tilted) add the diced bacon. Keep the bacon in the center of the pan with the oil and allow the bacon to render (rendering is the dissolving of fat, this will take a minute or two).
Now add the ground beef bit by bit until it is all added.
Once there is a nice brown on the beef it is time to add the ground pork. Mix the pork and let it cook for 2-3 minutes.
Now Add the minced Garlic, Carrots, Celery, and onions.
After the vegetables are in make a well by clearing a spot in the middle of the pan to add the tomato paste (placing the tomato paste directly on the pan for about 30 seconds will remove the acidity from the tomato paste) and mix well.
Now add the red wine and allow it to reduce for 2-3 minutes. (DO NOT WORRY: The alcohol from the wine will be burned off within the first minute. Your spaghetti will not harm children or pregnant/ breastfeeding woman or get anyone drunk. The purpose of adding wine to this recipe is to retain the flavor of the wine and once it has reduced it will also leave a nice texture to the sauce itself. Wine may be omitted from this recipe if unwanted for other reasons. Also I would suggest not using a wine that you would not be willing to drink......like cooking wine)
Once the wine has reduced it is time to add the Crushed Tomatoes.
Turn off the burner and add the Basil and Oregano then season with Salt and Pepper.
If your saucepan is not oven safe transfer your sauce to one that is and place it in a preheated 350F degree oven.
Bake the Sauce for 1 hour to an hour and a half, stirring every 20-30 minutes.
Serve sauce over top of cooked spaghetti and top with freshly grated Parmesan cheese if desired. Like most Chiles and Stews I have tasted, this sauce makes excellent left overs and tastes even better the next day. ENJOY!
Have all of your vegetables diced before you begin cooking, this will make the process much smoother and prevent you from overcooking the meat in the beginning stages of this recipe.
Leaving your ground beef and pork out on the counter for ten minutes before cooking will help it cook quicker. Adding the meat bit by bit will also prevent you from cooling down your pan too much and will also allow for quicker cooking.
I do not have a specific wine that I use for this recipe. I simply use whatever is recommended as a nice red wine in general. It dose not have to be an expensive wine at all, basically what ever you enjoy. I have tried Barefoot Merlots and various Italian and Australian Chardonnays.
I did not post instructions on cooking spaghetti, as these instructions are often included on the spaghetti packaging. The only things that I do differently is that I add olive oil to my boiling water. This prevents the spaghetti from sticking together. I am sure butter would work fine as well when added directly to the strained noodles.
The majority of comments I have seen on other recipes is people stating what they had done differently. With that I must say that seasoning is of great importance to any recipe. Feel free to take my measurements as guidelines, but adding to taste is always the best way to go. Some like more garlic, some like more salt. Usually I will add the rough measurements, stir and taste before adding more if necessary.
One final tip. Feel free to get creative with this recipe. Add sliced mushrooms or diced Zucchini or other vegetables. In fact dicing broccoli up finely and adding it is a nice way to sneak your kids some extra vegetables if you are a parent.
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 937 | ||
Calories from Fat: 368 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.9g | 55 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 133.2mg | 41 % | |
Sodium 916.1mg | 32 % | |
Potassium 1520.8mg | 40 % | |
Total Carbohydrate 80.6g | 24 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 73.9g | ||
Protein 48.1g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 937
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