Nick’s Authentic Italian Spaghetti comes straight from Italy. Tomatoes, basil, onions, and carrots flavor the two kinds of meat to make the perfect sauce!
Authentic Italian Spaghetti
This is an actual Italian spaghetti recipe that comes straight from Italy. In our family, we lovingly call this recipe “Nicco’s Sghetti”. My husband’s brother, Nick, spent 2 years in Italy and brought home all sorts of delicious, authentic Italian recipes, including this one! Thanks Nick for sharing this recipe! I don’t think I will ever be satisfied with any other spaghetti!
Tips For Making Spaghetti
- Use Good Tomatoes. If you can’t peel and dice your own fresh garden tomatoes, canned San Marzano tomatoes (from the grocery store) or canned plum tomatoes are good substitutions.
- Let It Simmer. The best spaghetti sauces take time. The longer you can let those flavors reduce and simmer together, the better. In many Italian kitchens, the sauce will simmer all day long.
- Use Ground Pork. You can use all pork or a mixture of pork and beef.
- Use Fresh Herbs. If you want to take your sauce to the next level, use FRESH herbs. It makes a difference!
- Toss It All Together: In Italy (at least in the region where Nick lived), they don’t pour the sauce over the noodles. It is all tossed together and then served!
What To Serve With Spaghetti
When we were growing up, out mom would almost always serve spaghetti with peas. Though that probably isn’t the most authentic side dish for spaghetti, we always loved it! Here are some more tasty side dish ideas:
How To Make Authentic Italian Spaghetti
- Olive oil
- 3 carrots peeled, chopped
- 1 small onion finely chopped
- 1/2 lb. ground pork
- 1/2 lb. ground beef
- 1 1/2 lbs tomatoes (fresh peeled and diced tomatoes or canned San Marzano tomatoes)
- 6 fresh basil leaves chopped (or 1-2 tsp. dried basil)
- 1/2 tsp. sugar
- 1 tsp. Kosher salt
- 1/2 tsp. pepper
- 1 lb. spaghetti noodles
- Heat oil on medium heat in a large, deep skillet.
- Add carrots and onion.
- Saute a couple minutes, then add beef and pork.
- When meat is browned, add tomatoes.
- When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, sugar, salt and pepper (if you are using cherry or grape tomatoes you can mash the them with a potato masher or fork to get them to pop and release all their juices).
- Cover and simmer for at least 30 minutes, stirring occasionally. The longer you simmer, the better (ideally, 2+ hours).
- In a large pot, cook spaghetti to al dente, drain completely and return to pot.
- Add sauce to the spaghetti noodles and toss until noodles are covered.
- Serve immediately.