About This Recipe
This recipe describes a style of spaghetti commonly served at community gatherings, potlucks, and church suppers in North America. It is characterized by its simple, hearty, and crowd-pleasing nature, often prepared in large quantities. The focus is on a straightforward, savory meat sauce served over spaghetti noodles.
Why You’ll Love This Recipe
- It yields a large quantity suitable for feeding a group or for multiple family meals.
- The recipe uses common, pantry-staple ingredients.
- It is a simple, no-fuss dish that is reliable and consistently well-received.
- The flavors improve when made ahead, making it ideal for planning.
Ingredients
- 2 pounds (900g) ground beef (80/20 lean/fat ratio is typical)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 (29-ounce) cans tomato sauce
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 2 cups water or beef broth
- 2 tablespoons granulated sugar
- 3 tablespoons dried Italian seasoning
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 2 bay leaves
- 2 pounds (900g) dried spaghetti noodles
- Grated Parmesan cheese, for serving
Step by Step Instructions
- Brown the Meat: In a large, heavy pot or Dutch oven over medium-high heat, cook the ground beef, onion, and garlic. Break up the meat with a spoon until it is fully browned and the onion is softened. Drain excess fat.
- Build the Sauce: To the pot, add the tomato sauce, crushed tomatoes, tomato paste, water or broth, sugar, Italian seasoning, salt, pepper, and bay leaves. Stir thoroughly to combine.
- Simmer: Bring the sauce to a low boil, then immediately reduce the heat to low. Cover the pot partially, allowing a small vent. Let the sauce simmer gently for at least 1 hour, stirring occasionally to prevent sticking. For deeper flavor, simmer for 2-3 hours.
- Cook the Pasta: About 30 minutes before serving, bring a very large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well.
- Serve: Remove the bay leaves from the sauce. Serve the hot sauce over portions of cooked spaghetti. Pass grated Parmesan cheese at the table.
FAQ
Q: Can I use a different type of meat?
A: Yes. A 50/50 mix of ground beef and ground pork or Italian sausage is common. For a leaner option, ground turkey can be used.
Q: Can this recipe be made in a slow cooker?
A: Yes. After browning the meat and onions, transfer everything to a slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Q: Why is sugar added to the sauce?
A: A small amount of sugar is a traditional technique used to balance the acidity of the tomatoes, resulting in a smoother, more mellow flavor.
You Must Know
The defining characteristic of this style of spaghetti is its simplicity and volume. It is not an authentic Italian ragù, but a distinct American community dish. The long, slow simmering time is crucial for developing the flavor and allowing the sauce to thicken properly. Do not rush this step.
Storage Tips
- The sauce can be stored in an airtight container in the refrigerator for up to 4 days.
- For longer storage, the cooled sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- It is recommended to store the sauce and cooked pasta separately to prevent the pasta from becoming mushy. Reheat the sauce separately and combine with freshly cooked or reheated pasta.
- To reheat refrigerated or thawed sauce, warm it gently in a saucepan over medium-low heat, stirring occasionally, until heated through.