Spaghetti Sauce with Meat Slow Method
Elevate your pasta night with this rich, hearty Spaghetti Sauce with Meat, crafted using the slow-cooking method for unparalleled depth of flavor. Featuring a savory blend of ground beef and pork, aromatic onions, garlic, and a touch of sweet carrot, this sauce is slowly simmered with crushed tomatoes, tomato paste, and a splash of beef broth to create a luxuriously velvety texture. Seasoned to perfection with dried oregano, basil, and a hint of sugar, the sauce develops layers of complexity over its three-hour cook time. Finished with a sprinkle of fresh parsley and the option to garnish with fragrant basil, this irresistible sauce pairs perfectly with your favorite pasta. Ideal for meal prepping or a cozy evening, this ultimate comfort food is sure to delight the whole family!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef (80% lean)
- 0.5 pounds Ground pork
- 1 medium Yellow onion (finely diced)
- 4 cloves Garlic (minced)
- 1 small Carrot (grated)
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes (canned)
- 15 ounces Tomato sauce (canned)
- 1 cup Beef broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 whole Bay leaves
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh basil (chopped, optional for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the ground beef and ground pork to the pot. Cook until browned, breaking up the meat with a wooden spoon, about 8-10 minutes. Drain off excess fat if necessary, then set the cooked meat aside on a plate.
In the same pot, add the diced onion, minced garlic, and grated carrot. Sauté over medium heat until the onion is soft and translucent, about 5-7 minutes.
Push the vegetables to one side of the pot. Add the tomato paste to the open area and allow it to cook for 1-2 minutes to deepen its flavor, then stir it into the vegetables.
Return the cooked meat to the pot and stir to combine.
Add the crushed tomatoes, tomato sauce, and beef broth. Stir well to incorporate all the ingredients.
Stir in the dried oregano, dried basil, sugar, salt, black pepper, and bay leaves.
Bring the sauce to a gentle simmer. Once simmering, reduce the heat to low, cover the pot slightly ajar, and let the sauce stew for at least 2 1/2 to 3 hours, stirring occasionally to prevent sticking.
During the last 10 minutes of cooking, stir in the fresh parsley. Taste the sauce and adjust the seasoning if necessary.
Remove and discard the bay leaves before serving.
Serve the sauce over cooked spaghetti or your preferred pasta. Garnish with fresh chopped basil, if desired.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 5816 mg | 253% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 62.1 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 439 mg | 34% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4754 mg | 101% | |
*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.
