Sunday, April 26, 2009

Spaghetti Sauce

I almost didn't post this recipe because there's nothing fancy about it. It's spaghetti. But I dont know what recipes you all are looking for, and maybe you need a really good spaghetti sauce this week. I found this from Rachel Ray.

I didn't make meat balls. Instead I added the sauce ingredients to already cooked ground beef. So you can keep this vegetarian if you want. I sauteed the beef in the onions, herbs, garlic, and then added the crushed tomatoes. It turned out great. Side of french bread. It was perfect for last nights thunder storms!


  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, crushed or chopped
  • 1 small onion, finely chopped
  • 1 cup beef stock, available on soup aisle in market in small paper boxes
  • 1 (28-ounce) can crushed tomatoes
  • A handful chopped flat-leaf parsley
  • 10 leaves fresh basil leaves, torn or thinly sliced
  • Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
  • Crusty bread or garlic bread, for passing at the table


Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef. Sautee until brown. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

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