This homemade recipe for spaghetti meat sauce is a traditional dish that never tires. It’s a wonderful sauce on all kinds of pasta and is best served with freshly grated parmesan cheese. It also makes the perfect filling for lasagna! Anyone who has kids knows that there is no such thing as life without spaghetti with meat sauce (aka bolognese). Kids adore it. Don’t we all?
Just a tip, I like to use beef broth rather than water, as it adds a deeper flavor to the sauce. Your choice.
Be sure to make a generous portion, as you can never, ever, ever have too much spaghetti sauce at hand in the freezer.
450 g bacon or pancetta, chopped (preferably organic)
1 kg ground beef (preferably organic)
2 medium onions, finely chopped
1 red bell pepper, finely chopped
6 cloves garlic, minced
3 x 400 g cans, organic plum tomatos in juice (3 x 400 g)
4 tablespoons tomato paste
1 1/2 cups dry red wine (360 ml)
5 teaspoons oregano
5 teaspoons basil
2 tablespoons sea salt and freshly ground pepper
3/4 cup beef broth or water (180 ml)
1. Fry bacon until crisp in large deep saucepan. Remove bacon, reserving the fat.
2. Save both bacon and extra fat. Add the ground beef, breaking it up with a spoon, and cook until brown, stirring occasionally.
3. Stir in the onion, red bell pepper and garlic; cook for 10 minutes. Add more bacon fat if needed.
4. Mash the plum tomatoes with a spoon. Stir the tomatoes and tomato paste, bacon, one cup of wine, 4 teaspoons each of oregano and basil and all remaining ingredients into the sauce.
5. Bring to a boil, reduce heat and simmer uncovered for 3 hours, stirring occasionally. Taste after an hour of cooking and correct the seasoning.
6. 10 or 15 mins before serving, stir in one teaspoon each of oregano and basil and one half cup of wine.