Cooked - Authentic Italian Spaghetti - New Recipe

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Authentic Italian Spaghetti

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6.0

1 tablespoon olive oil

1 small onion (finely chopped)

3 carrots (peeled, chopped)

4 cloves garlic ((crushed or minced))

1 pound ground beef

½ pound ground pork

1 ½ pounds tomatoes ((fresh peeled and diced tomatoes or canned San Marzano tomatoes))

6 fresh basil leaves (chopped (or 1-2 teaspoons dried basil))

1 teaspoon Kosher salt

½ teaspoon pepper

½ teaspoon sugar ((optional, see notes above))

Beef broth ((if need to thin sauce while simmering, you can also use pasta water or a splash of red wine))

1 pound spaghetti noodles

Fresh basil ((for garnish))

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, salt and pepper.
If you are using whole tomatoes, mash them with a potato masher or spatula to release all their juices.
Taste the sauce and only add sugar if you feel it is needed to balance the flavors.
Simmer on low for at least 1 hour, or up to 6 hours, stirring occasionally.
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.
Add fresh basil for more flavor and garnish, to taste.

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