Growing up in the 1970’s meat sauce on spaghetti was common place. I can remember having it at all of my friends houses when I was invited for dinner. Now I am referring to what I call American meat sauce because it is vastly different from Bolognese. Bolognese is a meat base sauce with little or no tomato with white wine and cream. American meat sauce is also slightly different from traditional Ragu (not the brand name you find in the store). Traditional Ragu is meat based but tends to have less tomato sauce than American Meat Sauce.
This is another easy recipe that I highly recommend you playing with and putting your own spin on it. You can make this as easy or involved as you want. You can make a spaghetti sauce from scratch or use a favorite jarred sauce. I like to use a jarred sauce (chunky garden vegetable because we like it on its own over spaghetti). I used a jarred sauce because I work until 7pm and don’t get home until around 7:30 using a jarred sauce allows us to still eat at a reasonable hour.
Take 1 pound of ground beef and 1/4 lb ground Italian sausage (not in a casing) season with salt and pepper, and set them aside.Slice up a large yellow onion, dice a green pepper and smash and chop 3 cloves of garlic. In a good size sauce pot (I like to use a 3 quart dutch oven) over medium heat add 2 tablespoons olive oil. When the oil begins to shimmer add the veggies and garlic season with salt and pepper. Let the onions and peppers begin to sweat but keep an eye on the garlic, you want it to just begin to turn golden not brown. Before the garlic begins to brown add the meat and allow it to brown stirring fequently.
Once the meat has browned add a jar of your favorite spaghetti sauce and fully incorporate it with the meat and veggies. I like to kick up the jarred sauce a bit by adding 1 tablespoon Italian seasoning and 3 tablespoons of your favorite red wine (I prefer Merlot). Stir all of that together and allow the sauce to begin to bubble. Once the sauce starts to bubble reduce the heat to low cover and allow to simmer fir atleast 30 minutes, giving it an occasional stir.
Serve over pasta with a nice salad and garlic bread. A hearty weeknight dinner.
- 1 lb ground beef
- 1/4 lb ground Italian sausage
- 1 large yellow onion
- 1 green bell pepper
- 3 cloves garlic
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons red wine
- salt and pepper to taste
- 1 jar of your favorite spaghetti sauce
- Combine 1 lb ground beef and 1/4 lb Italian sausage and season with salt and pepper
- Slice yellow onion, dice green pepper and smash and chop the garlic cloves
- In a good size pot over medium heat add 2 tablespoons olive oil
- Once oil begins to shimmer add the garlic onion and green pepper, season with salt and pepper, allow the onions and pepper to sweat and garlic begin to turn golden yellow
- Before the garlic turn brown add the meat allowing the meat to brown but stirring constantly to combine with the veggies
- Once the meat browns add the jarred sauce 1 tablespoon Italian seasoning and 3 tablespoons of red wine
- Stir until blended
- Allow the sauce to begin to bubble
- Reduce heat to low, cover and allow to simmer for at least 30 minutes stirring occasionally
- Serve over pasta with a nice salad and garlic bread