Spaghetti with Meat Sauce Recipe (2024)

FAQs

What is the secret to good spaghetti? ›

IF YOU COOK spaghetti in a big pot of water, drain it, then toss it with sauce, you are pouring a lot of flavor down the drain, says Vendemmia chef Brian Clevenger. “The trick to good pasta is cooking it in the sauce,” he says. It was while working at Delfina in San Francisco that he really started to understand why.

You can put raw anything into spaghetti sauce, simmer it long enough and it will cook and be safe to eat. You'll lose out on a bit of flavor though. I'd brown the pork in a pot and season it before simmering it in the sauce. Browning the meat develops color and flavor in the finished sauce, so don't forget that step.

Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

How to make good spaghetti at home - Quora. I use noodles that absorb the water and add flavor including lots of spices (oregano, basil, cayenne, chili powder, jalepno seeds and others) a little bit of salt and a small amount of honey to the water. I also add extra basil and fresh garlic to Prego sauce.

Use salt and pepper to season ground beef, turkey, or pork. Add garlic, onions, bell peppers, oregano, basil, parsley, or Italian seasoning for extra flavor. Stir red pepper flakes, chili powder, or hot sauce into the meat for a spicy kick.

Cooking pasta in the sauce instead of in boiling water will increase the amount of time it takes to cook through. It's a good technique to use if you want to delay serving your pasta for a few minutes. Make sure to keep the sauce thinned out with pasta water as the pasta finishes cooking if you use this method.

Lid on, but off center to allow steam to escape. Having the lid on raises the temperature assuring the sauce stays hot enough to boil off some of the water. If you leave the lid off, you have to use a higher flame, which can burn the sauce.

Fresh herbs make all the difference in any pasta sauce, so if you have some lying around, they will really perk up a jarred sauce. Obviously, basil is classic, but thyme, rosemary, sage, marjoram, and oregano are all great in pasta sauce. Fresh parsley also makes anything sing, as do chives.

What is the most important ingredient in spaghetti? ›

Tomatoes is the most popular ingredient in spaghetti sauce dishes. In fact, over 90% of spaghetti sauce recipes contain tomatoes. Variations of tomatoes include: tomato sauce: 15% of recipes.

Texture-wise, fat adds a rich, mouth-coating feel to a sauce, both when it's broken out of the sauce on its own, and when it is emulsified with the sauce's liquid phase, making the whole thing creamier. Add a bit of butter in there as well.

In a large pot, bring water to a boil. Stir in the salt until dissolved. Add the pasta to the water, stir a few times to prevent the noodles from sticking together. Cook according to package directions, stirring occasionally, until al dente or softer depending on desired texture.

Nutmeg. Nutmeg is the key to boosting earthiness and adding a touch of nuttiness to your spaghetti sauce. Nutmeg also has a slightly sweet flavor, which we know goes great with acidic canned tomatoes. Overall, it accentuates the other ingredients in the sauce and adds complexity.