Okay, friends, let’s talk about comfort food. The kind that hugs you from the inside out. For me, nothing beats a big bowl of spaghetti. But not just any spaghetti, mind you. This is Grandma Rosa’s secret recipe, the one she swore she’d take to her grave. Luckily, I snuck it out of her years ago! It’s seriously the best **spaghetti recipe** I’ve ever tasted, way better than any jarred sauce you can buy at the store. Think of it as the Italian version of mac and cheese, but with a whole lot more love and flavor baked right in.
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What is spaghetti?
Spaghetti, at its heart, is a simple dish. It’s essentially long, thin noodles served with sauce. What is the beauty of Grandma Rosa’s recipe? Think of it as a symphony of flavors, where each ingredient plays its part to create ‘a truly unique flavor’. What is it like to What is the secret blend of ground beef, sweet tomatoes, fragrant garlic, and a secret herb blend? What are the best taxis to travel to Italy? What is more than a meal, it’s .a tradition, ,a warm embrace on ice cold nights.
Why do I love this recipe?
Oh, where do I even begin? First and foremost, the flavor is out of this world! The combination of the savory beef, the sweet tomatoes, and the aromatic herbs creates a flavor explosion that will leave you wanting more. What I love most about this is how incredibly easy it is to make. Don’t let the long simmering time fool you; most of it is hands-off. Plus, it’s so budget-friendly! You probably have most of the ingredients in your pantry already. And the best part? It’s incredibly versatile. You can serve it with a side salad, garlic bread, or even a simple vegetable. This isn’t just any spaghetti recipe; it’s a complete meal that the whole family will love. Seriously, my kids beg me to make this at least once a week. If you are looking for something similar, but with a kick, you should try my spicy arrabbiata recipe, but trust me, this recipe is just easier and more rewarding!
How do you make Spaghetti?
Quick Overview
Is Grandma Rosa’s spaghetti easier than you think? What is the best way to layer flavors and let the sauce simmer until it reaches the perfect consistency? I start by browning the beef, then you add the aromatics and the tomatoes. From there, it’s just a matter of letting it simmer until the flavors meld together and the sauce thickens. What gives sauce its depth and richness? Is it a dish that builds in flavor over time, rewarding patience with incredible results? I’ll walk you through every step of the way!
Ingredients
For the Spaghetti: How do
* 1 pound spaghetti (I always use Barilla, but any brand you like will work) * 4 quarts water How much salt does 1
For the Sauce:
* 1 pound ground beef (80/20 blend is my preference, but use whatever you have)
* 1 large onion, chopped
* 2 cloves garlic, minced (fresh is best!)
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (6 ounce) can tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup chopped fresh parsley (for garnish, optional)
How can I learn step
Step 1: Brown the Beef
In a large pot or Dutch oven, brown ground beef over medium-high heat. What is the best way to break it up with a spoon as it cooks? I always do this, otherwise, the sauce ends up way too oily.
Step 2: Add Aromatics
Add the chopped onion and minced garlic to the pot. Cook until the onions are softened and translucent, about 5 minutes. The smell alone is enough to make my stomach rumble!
Step 3: Add Tomatoes and Seasonings
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the sauce to a boil.
Step 4: Simmer, Simmer, Simmer
Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 3 hours. The longer it simmers, the richer the flavor will be. I usually let it go for a good 2 hours, stirring occasionally to prevent sticking.
Step 5: Cook the Spaghetti
While the sauce is simmering, cook the spaghetti according to package directions. Be sure to salt the water generously! This is where most people mess up, and end up with bland spaghetti.
Step 6: Combine and Serve
Drain the spaghetti and add it to the pot with the sauce. Toss to coat. Garnish with fresh parsley, if desired. Serve immediately and watch it disappear!
What should I serve it with?
This **spaghetti recipe** is a meal in itself, but it’s even better with the right accompaniments. It’s fantastic with a simple side salad tossed with a light vinaigrette, or some crusty garlic bread for soaking up all that delicious sauce. If you are feeling fancy, you can add some meatballs. My family loves it when I make a big batch of meatballs and add them to the sauce during the last hour of simmering. For a special occasion, try serving it with a glass of red wine. A Chianti or a Cabernet Sauvignon would pair perfectly with the rich, savory flavors of the sauce. It’s the kind of meal that brings people together, whether it’s a casual family dinner or a more formal gathering.
For a Casual Dinner: Simple green salad with Italian dressing and garlic bread.
For a Special Occasion:Serve with crusty bread for dipping, a bottle of Chianti, and roasted vegetables.
For a Potluck: This spaghetti is always a hit at potlucks! Just keep it warm in a slow cooker. Serve with a big bowl of salad and some dessert.
How do I make Spaghetti?
Over the years, I’ve learned a few tricks to make this **spaghetti recipe** even better. First, don’t be afraid to experiment with different types of ground meat. Ground turkey or Italian sausage would also be delicious in this sauce. I even tested this once with a plant based ground “meat” and it turned out incredible. Also, make sure to use high-quality tomatoes. San Marzano tomatoes are my personal favorite, but any good-quality crushed tomatoes will work. The secret ingredient? A pinch of sugar! It helps to balance the acidity of the tomatoes. Another important tip is to simmer the sauce for as long as possible. The longer it simmers, the more flavorful it will be. Don’t rush the process! Trust me, it’s worth the wait. If you are in a hurry, you can add some already made pasta sauce to help the flavour, it will still be amazing. If the sauce is too thick, add a little bit of water. If it’s too thin, simmer it for longer, uncovered, until it reaches the desired consistency. I’ve made this recipe countless times, and these are the tips that have helped me achieve perfect results every time.
Meat Choice: Experiment with different types of ground meat, such as ground turkey or Italian sausage.
Tomato Quality: Use high-quality tomatoes, such as San Marzano.
Sugar Balance:Add a pinch of sugar to balance the acidity of tomatoes.
Long Simmer: Simmer the sauce for as long as possible to develop a richer flavor.
What are some Storing and Reheating Tips?
If you have leftover spaghetti (which is rare in my house), it’s easy to store and reheat. Can you store it in the refrigerator for up to 3 days in an airtight container? To reheat, simply microwave it until heated through. Can you reheat it on the stovetop over low heat? Add a little water if the sauce has thickened too much. For longer storage, you can freeze spaghetti for up to 3 months. How do you thaw it overnight in the refrigerator? I usually freeze the sauce separately from the pasta, that way the noodles don’t get mushy. Make sure to use freezer-safe containers or bags to prevent freezer burn. Can you store the sauce at room temperature? If you made the whole spaghetti with the sauce, you can freeze it, but the quality will degrade a bit.
Refrigerator Storage: Store in an airtight container for up to 3-4 days.
Microwave Reheating Reheat until heated through, adding a little water if needed.
What is the best storage Freeze for up to 2-3 months, thawing overnight in the refrigerator before reheating.
What are the most frequently asked questions on
Final Thoughts
So there you have it, Grandma Rosa’s **spaghetti recipe**, a dish that has been passed down through generations and is guaranteed to bring a smile to your face. It’s more than just a meal; it’s a tradition, a memory, a symbol of love and togetherness. Whether you’re cooking for your family, friends, or just yourself, this recipe is sure to impress. It’s easy to make, budget-friendly, and incredibly delicious. If you enjoyed this recipe, be sure to check out my other Italian-inspired dishes. I have some really amazing recipes for lasagna, ravioli, and pizza that I know you’ll love. Now, go ahead and give this recipe a try. And if you do, please let me know how it turns out. I can’t wait to hear your thoughts! Happy cooking!
Simple Tomato Basil Spaghetti: A Quick Homemade Delight
Ingredients
Main Ingredients
- 1.5 pounds spaghetti Use your favorite brand
- 4 cups grape tomatoes Halved
- 6 cloves garlic Minced
- 4 tablespoons olive oil
- 0.75 teaspoon salt Adjust to taste
- 0.5 teaspoon black pepper Freshly ground
- 1 cup fresh basil Roughly chopped
- 1 cup grated Pecorino Romano cheese Plus more for serving
- 1.5 cups reserved pasta water
Instructions
Preparation Steps
- In a large pot, bring salted water to a vigorous boil, then add the spaghetti. Cook it until al dente following the package directions. Retain 1.5 cups of the pasta water before draining.
- While the pasta is cooking, warm olive oil in a broad saucepan over medium heat. Introduce the minced garlic and sauté for 30-60 seconds until fragrant.
- Add the halved grape tomatoes into the saucepan. Sprinkle them with salt and pepper. Sauté the tomatoes for about 8-10 minutes, occasionally stirring until they soften and begin to release their juices.
- Remove the saucepan from the heat and mix in the chopped fresh basil.
- Introduce the drained spaghetti to the tomato-basil mixture. Start with 3/4 cup of the reserved pasta water. Toss to combine, adding more water if necessary to achieve a silky sauce that clings to the spaghetti.
- Gently fold in the grated Pecorino Romano cheese. Toss again to ensure the cheese melds into the sauce seamlessly.
- Immediately serve, embellishing with extra Pecorino Romano as preferred. Relish!
