Served with green bitter salad and vinaigrette
Recipe for spaghetti with meat sauce
Spaghetti with meat sauce is an all-time classic in most everyday kitchens, and with good reason.
It is a “pleaser dish” with lots of umami, fat, and soft textures.
I have two variants: one with meat (this recipe) and one without meat, which you can read about here.
I always serve a fresh bitter green salad with a good vinaigrette on the side to provide a fresh, crunchy, and bitter contrast to the softness of the dish.
Servings: people
Spaghetti with meat sauce
Served with green bitter salad and vinaigrette
Ingredients
Bolognese
- 400 gram Ground Beef max. 10% fat
- 1 pcs. Onion large and finely chopped
- 2 cloves Garlic crushed
- Fresh thyme rinsed and finely chopped
- 15 gram Tomato Puree
- 2.3 gram Paprika
- 30 gram Tamari
- 16 gram Balsamic Vinegar
- 1 can Tomato peeled
- 18 gram Fish Sauce
- 4.2 gram Sugar
- 1 bunch Tomato a tray of date tomatoes
Salad
- 0.5 pcs. salad ½ head frillice, romaine, or frisée lettuce
- 15 gram Dijon Mustard
- 30 gram Vinegar good
- 45 gram Olive Oil good
Serving
- Spaghetti
- Parmesan freshly grated
- Basil Leaves can be omitted
- Coarse salt
- Pepper from grinder
Instructions
Meat sauce
- Sauté onions, garlic, and thyme in 1 tbsp. olive oil for a couple of minutes in the pan.
- Crumble the meat in, and sauté well.
- Add tomato paste, paprika, tamari, and balsamic, and continue sautéing.
- Finally add the peeled tomatoes, and let everything simmer for at least ½ hour, preferably longer.
- Season with a bit of fish sauce, sugar, salt, and pepper.
- Toss date tomatoes with a bit of olive oil, and season with salt and pepper.
- Bake them in the oven for about 20 minutes at 150 degrees Celsius (302 degrees Fahrenheit).
Salad
- Rinse the salad and drain in a colander.
- Whisk together a vinaigrette from mustard, vinegar, and olive oil, and season with salt and pepper.
- Pour the vinaigrette over the salad in a bowl.
Serving
- Boil the spaghetti al dente in salted water without a lid.
- Drain the water, and toss the spaghetti with a bit of olive oil.
- Serve in deep plates with the baked date tomatoes and freshly shaved parmesan and optionally a couple of basil leaves on top.