Everyone needs a basic spaghetti recipe they can go back to time and time again. Something that is pretty simple that doesn’t require a lot of work or ingredients. Although I have many pasta recipes, this one is definitely something that I make the most often. It’s that classic “moms spaghetti” that we grow up with and pass on to our kids someday. Plus, it’s freezer friendly for about 3-6 months. I love to save the sauce in the freezer, thaw it overnight in the fridge and make some fresh pasta for an easy weeknight dinner.
I know I know, most of you probably already have a meat sauce recipe that is your go-to… but this should be your new go-to! I think what makes it special and stand out against other sauces is the addition of red wine and fresh basil leaves. Both ingredients add so much depth to the sauce that you didn’t realize was missing. Try it out and I swear this will become a new favorite of yours!
CREAMY ROASTED TOMATO BASIL PAPPARDELLE WITH CRISPY PARMESAN CHICKEN
ROASTED CHERRY TOMATO SPAGHETTI WITH WHITE WINE BUTTER SAUCE
MOMS SPAGHETTI AND MEAT SAUCE
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Serves: About 10
- 1 lb spaghetti, cooked
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 6 large cloves garlic, finely chopped
- 2 – 28 oz. can San Marzano tomatoes
- 2 tbsp tomato paste
- 2 tsp kosher salt, more or less to taste
- 1/4 tsp sugar
- 2 tbsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp paprika
- 1 cup red wine
- 1/2 cup half and half or cream
- 1/4 cup grated Parmesan
- 1 cup fresh basil, finely chopped
+ Parmesan for garnish
- Heat a large pot over medium heat and add in olive oil, onion and garlic. Sauté for a couple minutes till aromatic. Add in ground beef and cook for an additional five minutes till browned.
- Add in San Marzano tomatoes (or you can also purée them in a blender before for a smoother texture). Use the bottom of a flat wooden spatula to break up the tomatoes as they cook.
- Once broken up add in the tomato paste and all the spices, salt and sugar. Stir to combine.
- Add in the red wine and cream and allow the sauce to cook on simmer for at least 30 minutes to an hour. This will allow for the flavors to develop and the wine to reduce.
- Once simmered for this amount of time, stir in the chopped basil leaves and Parmesan. Simmer for a few more minutes and then turn the heat off.
- Serve with spaghetti and extra Parmesan cheese.