Spaghetti and Meat Sauce Alton Brown
Elevate your pasta night with Alton Brown’s Spaghetti and Meat Sauce recipe, a hearty, flavor-packed dish that combines classic comfort with culinary finesse. This recipe features a mouthwatering blend of ground beef and pork, simmered in a robust tomato sauce infused with aromatic garlic, onion, and herbs like oregano and basil. A splash of red wine adds depth, while beef broth ensures a rich, velvety consistency. With just the right kick from optional red pepper flakes, this slow-cooked sauce pairs perfectly with tender spaghetti and is finished with a generous sprinkle of freshly grated Parmesan cheese and chopped parsley. Whether you're cooking for family or entertaining guests, this spaghetti and meat sauce recipe promises restaurant-quality results right in your kitchen. Ideal for those seeking a traditional Italian-inspired meal with gourmet touches.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 1 lb Ground beef (80/20 blend)
- 0.5 lb Ground pork
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 28 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 0.5 cup Red wine (optional)
- 0.75 cup Beef broth
- 1 whole Bay leaf
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese, grated (for serving)
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil for the spaghetti. Cook according to the package instructions until al dente. Drain and set aside.
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and ground pork. Cook, breaking it up with a wooden spoon, until browned and cooked through. Remove from the pan and set aside, leaving a bit of fat in the skillet.
In the same skillet, add the chopped onion and cook for 5-7 minutes until softened and golden. Stir in the minced garlic, cooking for another minute until fragrant.
Deglaze the pan with the red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add the cooked meat back into the skillet along with the crushed tomatoes, tomato paste, beef broth, bay leaf, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and let it cook for 30-40 minutes, stirring occasionally to prevent sticking and allowing the flavors to meld.
Discard the bay leaf and taste the sauce, adjusting seasoning as needed.
Serve the meat sauce over the cooked spaghetti, sprinkled with grated Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.6 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 230 mg | 18% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
