Spaghetti with Meat Sauce

Name: Spaghetti with Meat Sauce
Ingredients: 1¾ cups water; Note: tomato purée is not the same as tomato paste; Note: tomato purée is not the same as tomato paste; 1 large can Italian tomato purée (about 3¾ cups); 1 tsp. oregano or ½ tsp. oregano and ½ tsp. basil; 1 tsp. oregano or ½ tsp. oregano and ½ tsp. basil; 1 tsp. oregano or ½ tsp. oregano and ½ tsp. basil; 1 bay leaf; salt to taste; ¼ tsp. crushed red pepper; 1 small carrot, minced; 2 or 3 cloves garlic, minced; 2 medium onions, chopped; 2 Tbsp. olive oil or bacon fat; 2 Tbsp. olive oil or bacon fat; 1 lb. ground chuck beef

Preparation info

Makes
6 cups

Difficulty
Medium

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Tomato purée is used here instead of the usual Italian plum tomatoes because it doesn’t need such long cooking to acquire the rich, thick texture that clings to the spaghetti strands. The sauce is guaranteed not to sink vapidly through the pasta and there is no cheating with flour to thicken it.

Ingredients

The Sauce

1 lb. ground chuck beef
2 Tbsp. olive oil or bacon fat
2

Pasta
Gluten-free

Method

Brown the meat in the olive oil or drippings in a large heavy skillet, stirring occasionally to break up the meat and brown it evenly. If the meat renders excessive fat, drain off most of it. Add the onions, garlic, and carrot, and stir over medium-low heat until onions are wilted. Pour in the tomato purée; half-fill the empty can with water and stir that in. Blend in the seasonings, taking car