Italian · Dinner
Noodles with Meat Sauce
Spaghetti tossed with a slow-simmered ground beef and tomato sauce built on sautéed onion, carrot, celery and garlic, deepened with red wine and tomato paste, finished with parmesan. Served hot in a bowl, topped with fresh parsley and a final grating of cheese.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
755Calories
38.5gProtein
28.9gFat
77.2gCarbs
11.2gSugar
6.8gFiber
638mgSodium
113mgChol
10.6gSat Fat
1050mgPotassium
190mgCalcium
5.8mgIron
3.2mcgVitamin B12
10.5mgVitamin C
high-fiber
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Dice the onion, carrot and celery; mince the garlic.
2
Heat olive oil in a saucepan over medium heat and sweat the onion, carrot, celery and garlic for 8 minutes until softened and fragrant.
3
Add ground beef over medium-high heat for 6 minutes, breaking it up, until no pink remains and fat renders out.
4
Stir in tomato paste and cook over medium heat for 1 minute, then pour in red wine and scrape the base; simmer for 3 minutes until alcohol smell is gone.
5
Add canned tomatoes, milk and bay leaf; simmer over low heat for 30 minutes, stirring occasionally, until sauce thickens and flavors meld together completely.
6
Cook spaghetti in salted boiling water over high heat for 9 minutes until al dente; drain and reserve pasta water.
7
Remove bay leaf and season sauce with salt and pepper; toss drained spaghetti into sauce and stir over low heat for 1 minute until coated.
8
Plate
Transfer to a bowl, scatter parmesan and parsley on top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground beef
- 5.2 oz150g dry spaghetti
- 11 onion
- 11 carrot
- 22 celery stalk
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120ml dry red wine
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml whole milk
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 0.8 oz24g parmesan
- 2 tsp2 tsp fresh parsley
