Authentic Italian Spaghetti
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!
Servings: 6
Calories: 635kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 carrots peeled, chopped
- 1 pound ground beef
- 1/2 pound ground pork (optional)
- 1 1/2 pounds tomatoes (fresh peeled and diced tomatoes or canned San Marzano tomatoes)
- 6 fresh basil leaves chopped (or 1-2 teaspoons dried basil)
- 1/2 teaspoon sugar
- 1 teaspoon Kosher salt
- 1/2 teaspoon pepper
- beef broth (if needed, to taste, you can also use pasta water or a splash of red wine)
- 1 pound spaghetti noodles
Instructions
- Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and sauté for 1 minute. Add ground beef and pork and continue to cook.
- When meat is browned and onions are soft, 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 whole tomatoes, mash them with a potato masher or spatula to release all their juices).
- Simmer for at least 3 hours (and up to 6 hours), stirring occasionally. The longer you simmer, the better. Important: tomatoes burn easily, so keep an eye on them and add beef broth a little at a time to thin sauce if needed.
- In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered.
- Serve immediately.
Video
Notes
Your spaghetti will last in the fridge in an airtight container for 3-4 days.
Nutrition
Calories: 635kcal | Carbohydrates: 66g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 491mg | Potassium: 874mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6061IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 3mg