The Old School Sunday Spaghetti & Meat Sauce
This is the quintessential “all-day” Italian-American meat sauce. It isn’t a quick marinara; it is a thick, rich, and deeply savory red sauce that clings perfectly to every strand of pasta. The secret lies in the low-and-slow simmer and a pinch of sugar to balance the acidity of the tomatoes.
Ingredients
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Pasta: 1 lb Spaghetti (thick-cut or bronze-die preferred).
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The Meat: 1 lb Ground Beef (80/20) and ½ lb Ground Pork or Italian Sausage.
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Aromatics: 1 large white onion (finely diced), 1 green bell pepper (finely diced), 4 cloves garlic (minced).
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Tomatoes: 1 can (28 oz) Crushed Tomatoes and 1 can (6 oz) Tomato Paste.
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Liquid: 1 cup water or dry red wine.
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Seasonings: 1 tbsp Dried Oregano, 1 tbsp Dried Basil, 1 tsp Granulated Sugar, 1 tsp Salt, ½ tsp Black Pepper, 1 pinch Red Pepper Flakes.
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Finish: Freshly grated Parmesan cheese and fresh parsley.
Instructions
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Sear the Meat: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, brown the ground beef and pork. Cook until no pink remains, breaking it into very small crumbles. Drain about 70% of the fat, leaving just enough to sauté the vegetables.
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Sauté the Aromatics: Add the diced onion and green pepper to the meat. Cook for 5–7 minutes until the vegetables are soft. Stir in the minced garlic and cook for just 60 seconds until fragrant.
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Caramelize the Paste: Clear a small space in the center of the pot and add the tomato paste. Fry the paste for 2 minutes, stirring constantly, until it turns a dark brick red. This removes the “tinny” taste.
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The Simmer: Pour in the crushed tomatoes and the water (or wine). Add the oregano, basil, sugar, salt, pepper, and red pepper flakes. Stir well.
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Low and Slow: Bring the sauce to a tiny bubble, then reduce the heat to the lowest setting. Cover partially and simmer for at least 45 to 60 minutes. Stir every 15 minutes to ensure the bottom doesn’t scorch. The sauce should be thick and dark.
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Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the spaghetti until “al dente” (about 1 minute less than the package directions).
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Combine: Do not rinse the pasta. Transfer the spaghetti directly into the sauce pot. Toss for 1–2 minutes, allowing the pasta to finish cooking inside the sauce so it absorbs the flavor.
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Serve: Plate with a generous dusting of Parmesan cheese and a sprinkle of fresh parsley.
Recipe Notes
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The Sugar: Don’t skip the teaspoon of sugar. It doesn’t make the sauce “sweet”; it simply cuts the sharp metallic acidity of canned tomatoes for a smooth, mellow finish.
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The Texture: Old-school sauce is known for the fine texture of the meat. Use a potato masher while browning the beef to get those tiny, uniform crumbles.
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The Pasta Water: If the sauce gets too thick during the simmer, add a splash of the starchy pasta cooking water to loosen it up.