Spaghetti with Meat Sauce

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 1053kcal

Ingredients

Croutons

  • 1 slice Crusty bread cut into cubes 1/4" thick
  • 1/2 tsp Extra-virgin olive oil

Seasoning

  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Lemon juice fresh-squeezed
  • ½ tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Spaghetti with Meat Sauce

  • 2 tsp Extra-virgin olive oil
  • 4 cloves Garlic sliced
  • ¼ cup Onion diced small
  • 8 oz Ground beef
  • 2 cups Crushed tomatoes preferably San Marzano tomatoes
  • 4 oz Spaghetti
  • 2 TBSP Butter
  • 1/4 cup Fresh basil chopped
  • 4 tsp Parmesan cheese grated

Seasoning

  • Salt to taste
  • Black pepper to taste

Root Beer

  • 24 oz Root beer soda cold
US Customary - Metric

Instructions

  • Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
  • In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Make the Meat Sauce: Heat a pot on medium heat. Once hot, add the oil. Saute the garlic and onion until softened. Add the ground beef and brown well while breaking it up into smaller pieces using a spatula. Stir in the crushed tomatoes and season generously with salt and pepper. Partially cover with a lid and bring to a low simmer for about 30 - 35 minutes. While the sauce is cooking, prepare the pasta.
  • Cook the spaghetti according to package instructions until al dente. Drain the spaghetti, reserving pasta water if desired, and add spaghetti to the pan with the sauce. Mix well to coat the spaghetti with the sauce.
  • Toss the Romaine lettuce with dressing and croutons in a bowl.
  • Finish the Sauce: If the sauce is too thick add 1/4 cup of pasta water to thin it. Stir in the butter until fully combined. Season to taste with salt and pepper. Remove from the heat and stir in the basil.
  • Serve the spaghetti and meat sauce with additional Parmigiano cheese. Serve with Caesar salad and cold root beer.

Nutrition

Calories: 1053kcal | Carbohydrates: 119g | Protein: 37g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 113mg | Sodium: 831mg | Potassium: 1391mg | Fiber: 9g | Sugar: 51g | Vitamin A: 5152IU | Vitamin C: 29mg | Calcium: 233mg | Iron: 8mg

Spaghetti with Meat Sauce

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 1053 kcal

Ingredients
 
 

Croutons

  • 1 slice Crusty bread cut into cubes 1/4" thick
  • 1/2 tsp Extra-virgin olive oil

Seasoning

  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Lemon juice fresh-squeezed
  • ½ tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Spaghetti with Meat Sauce

  • 2 tsp Extra-virgin olive oil
  • 4 cloves Garlic sliced
  • ¼ cup Onion diced small
  • 8 oz Ground beef
  • 2 cups Crushed tomatoes preferably San Marzano tomatoes
  • 4 oz Spaghetti
  • 2 TBSP Butter
  • 1/4 cup Fresh basil chopped
  • 4 tsp Parmesan cheese grated

Seasoning

  • Salt to taste
  • Black pepper to taste

Root Beer

  • 24 oz Root beer soda cold

Instructions
 

  • Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
  • In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Make the Meat Sauce: Heat a pot on medium heat. Once hot, add the oil. Saute the garlic and onion until softened. Add the ground beef and brown well while breaking it up into smaller pieces using a spatula. Stir in the crushed tomatoes and season generously with salt and pepper. Partially cover with a lid and bring to a low simmer for about 30 - 35 minutes. While the sauce is cooking, prepare the pasta.
  • Cook the spaghetti according to package instructions until al dente. Drain the spaghetti, reserving pasta water if desired, and add spaghetti to the pan with the sauce. Mix well to coat the spaghetti with the sauce.
  • Toss the Romaine lettuce with dressing and croutons in a bowl.
  • Finish the Sauce: If the sauce is too thick add 1/4 cup of pasta water to thin it. Stir in the butter until fully combined. Season to taste with salt and pepper. Remove from the heat and stir in the basil.
  • Serve the spaghetti and meat sauce with additional Parmigiano cheese. Serve with Caesar salad and cold root beer.

Nutrition

Calories: 1053kcalCarbohydrates: 119gProtein: 37gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 113mgSodium: 831mgPotassium: 1391mgFiber: 9gSugar: 51gVitamin A: 5152IUVitamin C: 29mgCalcium: 233mgIron: 8mg
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