Mariu's Spaghetti with Meat Sauce

Mariu's Spaghetti with Meat Sauce

53 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    2 h
  • Ready In

    2 h 45 m
CRAIG
Recipe by  CRAIG

“An authentic Italian recipe and a welcome change to the predominantly acidic tomato sauce served in the States.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
  2. Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
  3. In a large bowl, combine tomato paste and broth; pour liquid and basil to pot. Simmer over very low heat for about 2 hours, stirring occasionally.
  4. Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
  5. When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese.

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Reviews (53)

Rate This Recipe
DTSCEP
45

DTSCEP

We vacationed in Italy this summer, and had meat sauce that was wonderful and very different from the typical American version; much more meaty with tomato used more as a seasoning. This recipe fulfilled my hopes of being much more like a true Italian meat sauce. It was outstanding and my family loved it! Even my 2 pickiest kiddos who have flatly refused to eat spaghetti in the past gobbled it up. I doubled the recipe, seasoned the meat with some Emeril's essence, added more garlic than called for. Also added a can of tomato sauce in place of one of the cans of beef broth(3 cans beef broth, 1 can tomato sauce). This is our new spaghetti recipe; we absolutely love it! If you like a meaty sauce, you should definitely try this one.

gynnej
28

gynnej

This sauce was terrific. I read most of the other reviews and I agree that it had more of a beefy flavor and that is what sets it apart from other spaghetti sauces. I used 2 cans of 14.5 oz beef broth because I couldn't find 10.5 oz cans and I also added a 15oz can of tomato sauce plus 1 teaspoon of garlic powder and 1/2 teaspoon of italian seasoning. I will be making this sauce in bigger batches in the future to freeze. I won't ever buy bottled sauce again. Thanks for the great recipe!

JBHERRON
28

JBHERRON

AWESOME!!! My family wanted spaghetti tonight, but I dreaded the regular old tomato/marinara sauce. I am pregnant and could just hear the heartburn calling my name. I saw this recipe and made it according to instructions (no mushrooms though) and I am in love!!! It was great. The flavor was just right. Not too acidic. The kids liked it. Hubby liked it. I made a large batch and we are freezing the rest!!! THANK YOU, THANK YOU for the recipe!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 627 cal
  • 31%
  • Fat
  • 27.8 g
  • 43%
  • Carbs
  • 65.7 g
  • 21%
  • Protein
  • 28.1 g
  • 56%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 4578 mg
  • 183%

Based on a 2,000 calorie diet

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