- 1 - 2 tsp Thyme dried
- 1 - 2tsp Basil leaves dried
- 1 - 2 tsp Oregano dry leaves
- 1/4 tsp ground Coriander
- 1/2 tsp chopped dried Rosemary
- 1/2 tsp Ground Bay leaf
- 1 - 2 tsp paprika or smoked paprika depending on your taste.
- 1 can 8 oz diced peeled Tomatoes
- 1 can 4 oz Tomato paste
- 1/2 Onion
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1 - 4 cloves fresh garlic to taste chopped fine
- 1.5 - 2 lbs ground meat in any combination
- 2 tsp of chicken base or beef base depending on the meat used (if only pork, chicken base)
- 2 tbsp molasses
- 2 tbsp Balsamic Vinegar of Modena
- Salt to taste
- Pepper to taste
- optional 1 - 2 Bell Peppers chopped small
- optional 1/2 lb fresh mushrooms cut into smallish pieces or 2 4 oz cans of stems and pieces
In a large skillet or wok brown the meat, drain and set aside. Add a small (1 - 2 tbsp) amount of Extra Virgin Olive Oil to the pot or use that amount of the drippings from the meat. Heat till shimmery and add all the chopped vegetables (not the tomatoes or garlic yet) set the heat at medium, when the onions start to brown add the Garlic and cook about 1- 2 more minutes just to sweat the Garlic. Salt after sauteing. Add the meat back into the veggies and begin adding the tomatoes and tomato paste use four cans of water for the tomato paste. You will be cooking it down a bit but you need the extra water to handle that. Add the meat base here (if using "Better than Bullion" reduce to 1 tsp). Stir frequently to prevent burning. Cook on medium heat, taste and salt as needed. Add the molasses and Vinegar at the end to balance the sweetness and acid of the sauce. If it tastes good it's done just simmer until it's as thick as you want it.
Cook the noodles according to the package directions but add 4 to 6 tsp of salt to the water you want the pasta to be just to the tooth or Al Dente. Reserve about a half cup of the pasta water DO NOT RINSE THE PASTA. Add the pasta water by tablespoons to the sauce and cook it down to the desired consistency.
You can pour the sauce over the noodles and heat a little bit to push the flavor into the noodles, serve individual noodle portions that have been sauteed in the sauce or you can set it up buffet style and let people grab noodles and ladle sauce over it. Every chef has a favorite way to serve spaghetti.
As a matter of disclosure. I have a financial interest in the links to the www.spicesforless.com and since I work for a contractor to Ralph's I have an indirect financial interest in them as well.
Did you know
spaghetti is almost never served with a heavy sauce like Bolognese. Usually a lite sauce like beur blanc or olive oil and black pepper or olive oil and garlic.
As a matter of disclosure. I have a financial interest in the links to various sites here as well as www.spicesforless.com and since I work for a contractor to Kroger I have an indirect financial interest in Ralph's supermarkets.