Spaghetti Sauce: Homemade & Best Ever!
My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...
Ingredients
- 12,5 oz ground beef (350 g)
- 1 tbsp tomato paste
- 1 lb canned chopped tomatoes (450 g)
- 1 small onion
- 1 large fresh carrot
- 3 large garlic cloves
- 1 stalk fresh celery
- 1 generous glass red wine
- 2 tbsp worcester sauce optional
- 1 tbsp balsamic vinegar
- 1 tbsp fresh rosemary
- 1 clove (optional)
- 1 tsp fennel seeds (optional)
- olive oil
- pepper
- salt
Instructions
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Peel the onion, the garlic cloves and the carrots. Chop the vegetables and the celery up roughly. Add it all to a clean blender and pulse a few times until you get a fine vegetable crumble.
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Pour a good splash of olive oil in large non-stick frying pan and place it over medium heat. Add the blended crumble of onion, carrot, celery and garlic once the olive oil is hot.
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Quickly stir fry the vegetable mix for about 4 to 5 minutes until fragrant. In the meantime shred the ground beef into smaller chunks. Then add them to the stir fried vegetables is the hot pan.
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Stir the ground beef and vegetables regularly and brown the beef for 4 to 5 minutes on all sides. Break any large chunks of ground beef using a fork. Season the beef mince with a good dash of pepper and salt. I also like to add a clove and fennel seeds (optional) at this stage. Also pour in the glass of red wine.
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Then add the canned chopped tomatoes, the tomato paste, the balsamic vinegar and the fresh sprigs of rosemary to the baked ground beef.
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Stir all the ingredients well and put a lid on the pan. Turn the heat lower. Gently simmer the sauce simmer for about 1 hour. Stir regularly. Add water or red wine if necessary. In the end check the seasoning. Add extra pepper or salt to taste.
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Remove the cooked sprigs of rosemary. Take the spaghetti sauce off the heat and let it rest for now under a lid. Cook some pasta in the meantime. Then divide the cooked pasta over deep plates. Top with a good scoop of the freshly made spaghetti sauce. Sprinkle with grated cheese (optional) and serve piping hot.
