Red Meat Allergy Friendly Classic Spaghetti and Meat Sauce
Total time1 hr 30 min
Prep time15 min
Cook time1 hr 15 min
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz spaghetti
- 1 tbsp kosher salt
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- ¾ lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - ½ lb ground pork
Chef's tipGround chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 2 tbsp tomato paste
- ½ cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp red pepper flakes
- 1 tsp sugar
- salt and pepper, to taste
For serving
- ¼ cup fresh basil leaves, torn (optional)
- freshly grated parmesan cheese, for serving (optional)
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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