Spaghetti with meat sauce is one of my favorite Italian Classics. I grew up on it. I decided to post a second version in case you don’t have 5 – 8 hours to tend my other recipe as it simmers. I myself don’t always have that much time to wait, so when I don’t I often use a jar of marinara sauce and just doctor it up a bit. A jar of spaghetti sauce can definitely come in handy when needed, but to me they just lack flavor. All it takes is a few fresh ingredients along with some dried herbs and you’ve got a spaghetti sauce worthy of an Italian restaurant. I love a simple weeknight meal that pleases everyone and this simple sauce is sure to do just that. Enjoy!
- 1 (24 oz) jar marinara sauce*
- 3/4 lb lean ground beef
- 2 Tbsp extra virgin olive oil
- 1 - 2 cloves garlic, minced (I love garlic so I use 2)
- 1 Tbsp chopped fresh basil, plus more for garnish
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- salt and freshly ground black pepper, to taste
- shredded Parmesan, Romano or Mizithra cheese, for serving (optional)
- Heat 1 Tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Crumble beef into hot oil and cook, stirring occasionally and breaking up beef as you stir, until browned. Drain fat from beef (I like to process the drained, browned beef in a food processor for about 5 seconds so it's finely ground but it's not necessary). Return browned beef to skillet, add marinara sauce, remaining 1 Tbsp extra virgin olive oil, minced garlic, chopped basil, parsley, thyme, rosemary then season with salt and pepper to taste. Bring mixture just to a gentle bubble, then reduce heat to a simmer, cover saucepan and allow to cook 20 - 30 minutes, stirring occasionally. Serve warm, tossed into or spread over pasta, then garnish with shredded cheese and fresh basil ribbons.
- *I recommend Classico or Barilla. I think many of the others have too much sugar or corn syrup in them and they taste as such.
- Recipe Source: Cooking Classy