Recipe By CRAIG
Rating
Published Mar 25th
Prep 45m Cook 2h Additional - Ready In 2h 45m
Servings 6 servings Calories 626.1

An authentic Italian recipe and a welcome change to the predominantly acidic tomato sauce served in the States.

Recipe Ingredients

  • 2 tablespoons olive oil
  • ½ cup minced onion
  • 1 clove garlic, minced
  • ½ cup minced celery
  • 2 tablespoons butter
  • 1 pound lean ground beef
  • ½ teaspoon white sugar
  • 1 teaspoon salt
  • ½ teaspoon dried mint
  • 6 ounces fresh chopped mushrooms
  • 1 (6 ounce) can tomato paste
  • 2 (10.5 ounce) cans beef broth
  • 2 teaspoons dried basil
  • 1 pound spaghetti
  • 1 teaspoon olive oil
  • 3 tablespoons salt
  • 1 tablespoon chopped fresh parsley, for garnish
  • ¼ cup grated Romano cheese

Cooking Directions

  1. 1 In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
  2. 2 Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
  3. 3 In a large bowl, combine tomato paste and broth; pour liquid and basil to pot. Simmer over very low heat for about 2 hours, stirring occasionally.
  4. 4 Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
  5. 5 When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese.

Nutrition Facts

  • Calories 626.1
  • Carbohydrate 65.3 g
  • Cholesterol 72.1 mg
  • Fat 27.8 g
  • Fiber 4.5 g
  • Protein 28.1 g
  • Saturated Fat 10.7 g
  • Sodium 4577.6 mg
  • Sugar 6.6 g

Reviews

  1. I thought this was pretty good. It's very "beefy" tasting and has a sort of rustic quality to it. It doesn't sport a bold tomato flavor. I almost feel like it would greatly benefit from adding some more herbs and crushed garlic about 15 minutes before it's completly finshed cooking.
  2. This sauce was terrific. I read most of the other reviews and I agree that it had more of a beefy flavor and that is what sets it apart from other spaghetti sauces. I used 2 cans of 14.5 oz beef broth because I couldn't find 10.5 oz cans and I also added a 15oz - Read more ...
  3. This was really good and a mild flavored sauce. Definitely not too tomatoey as some can be. My husband really liked it and asked that i make this one again. I used some dried celery and only a couple of T worth canned portabella mushrooms a can of tomato puree 10oz. and added a can - Read more ...
  4. We vacationed in Italy this summer, and had meat sauce that was wonderful and very different from the typical American version; much more meaty with tomato used more as a seasoning. This recipe fulfilled my hopes of being much more like a true Italian meat sauce. It was outstanding and my family loved it! Even - Read more ...
  5. AWESOME!!! My family wanted spaghetti tonight, but I dreaded the regular old tomato/marinara sauce. I am pregnant and could just hear the heartburn calling my name. I saw this recipe and made it according to instructions (no mushrooms though) and I am in love!!! It was great. The flavor was just right. Not too acidic. - Read more ...
  6. Loved having a beef style with no acidic tomato taste. simmering with the lid off for 2 hrs makes the sauce a perfect consistency. Family loves it
  7. My husband says this is this best he's ever put in his mouth and its better than his mom's! That's amazing cuz can't no one beat his mom! (To hear him tell it!)
  8. Not a big fan of this sauce. It tastes too beefy (due to the amount of beef broth added)...no real hearty tomato flavor to it at all. I was disappointed.
  9. This recipe is definitely a main stay. I added a half a pound of Italian sausage along with the ground beef omitted the dried mint because I couldn't find any. Kid tested positive.
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