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
- 1 tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 2 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated (use more if preferred to taste)
- 3 cups Romaine lettuce chopped
Spaghetti with Meat Sauce
- 2 tsp Extra-virgin olive oil
- 4 cloves Garlic chopped
- ¼ cup Onion diced small
- 8 oz Ground beef
- 2 cups Crushed tomatoes preferably San Marzano tomatoes
- 4 oz Spaghetti
- 2 TBSP Fresh basil chopped
- 4 tsp Parmesan cheese grated
Seasoning
- Salt to taste
- Black pepper to taste
Wine Pairing
- 8 oz Sauvignon blanc wine chilled
Instructions
- Prepare the ingredients as instructed above.
- 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. Then set aside.
- In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar, olive oil, and 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 20 minutes. While the sauce is cooking, prepare the pasta.
- Cook the spaghetti according to package instructions until al dente. Drain the spaghetti, reserving 1/4 cup pasta water if desired, and add spaghetti to the pan with the sauce. Mix well to coat the spaghetti with the sauce.
- Prepare the Caesar salad by tossing Romaine lettuce with dressing and croutons.
- Finish the Sauce: If the sauce is too thick add 1/4 cup of pasta water to thin it. 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 wine.
Nutrition
Calories: 1088kcal | Carbohydrates: 90g | Protein: 37g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 697mg | Potassium: 1384mg | Fiber: 9g | Sugar: 15g | Vitamin A: 4802IU | Vitamin C: 29mg | Calcium: 212mg | Iron: 8mg
Spaghetti with Meat Sauce
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
- 1 tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 2 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated (use more if preferred to taste)
- 3 cups Romaine lettuce chopped
Spaghetti with Meat Sauce
- 2 tsp Extra-virgin olive oil
- 4 cloves Garlic chopped
- ¼ cup Onion diced small
- 8 oz Ground beef
- 2 cups Crushed tomatoes preferably San Marzano tomatoes
- 4 oz Spaghetti
- 2 TBSP Fresh basil chopped
- 4 tsp Parmesan cheese grated
Seasoning
- Salt to taste
- Black pepper to taste
Wine Pairing
- 8 oz Sauvignon blanc wine chilled
Instructions
- Prepare the ingredients as instructed above.
- 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. Then set aside.
- In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar, olive oil, and 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 20 minutes. While the sauce is cooking, prepare the pasta.
- Cook the spaghetti according to package instructions until al dente. Drain the spaghetti, reserving 1/4 cup pasta water if desired, and add spaghetti to the pan with the sauce. Mix well to coat the spaghetti with the sauce.
- Prepare the Caesar salad by tossing Romaine lettuce with dressing and croutons.
- Finish the Sauce: If the sauce is too thick add 1/4 cup of pasta water to thin it. 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 wine.
Nutrition
Calories: 1088kcalCarbohydrates: 90gProtein: 37gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 83mgSodium: 697mgPotassium: 1384mgFiber: 9gSugar: 15gVitamin A: 4802IUVitamin C: 29mgCalcium: 212mgIron: 8mg
Tried this recipe?Let us know how it was!