This is the only way that I'll make homemade spaghetti with meat sauce! Besides HERBS * GARLIC * and a touch of crushed RED PEPPER * ~ it also has shredded CARROTS (you won't taste them, but they add body and a little sweetness) ~ plus the option of adding tiny cubes of TOFU (this absorbs the flavor of the sauce but won't change it ~ but, it WILL lower your blood sugar, if you have diabetes or problems with sugar ~ so it counteracts the carbs in the pasta) ** |
1 lb. ground sirloin (I like 96/4) ……….. extra-virgin olive oil
2-3 TB crushed or minced garlic …….. 1 small onion, chopped
1-2 tsp dried oregano……………...……… 1-2 tsp chopped basil
1-2 sprigs fresh rosemary (if available)
1 sprig fresh rosemary, finely chopped
1 28-oz. can crushed tomatoes ………. 1-2 tsp sugar
1 15-oz. can diced tomatoes (preferably Italian seasoned)
1-2 carrots, peeled & finely grated (yes!) ~ depending on size
2-3 tsp salt (sea or Kosher), or more to taste
1/2 package extra firm tofu (cut into small cubes) - optional
1 tsp crushed red pepper flakes……… 1-2 tsp ground pepper
freshly grated or shaved Parmesan or Parmiagano-Reggino
1 lb. spaghetti noodles, cooked al dente
In large pot, sauté onions in a little olive oil until tender; add garlic and sauté a minute or so ~ add crumbled up ground beef and brown. Add all herbs, tomatoes, tofu, spices and carrots ~ simmer for at least 45 minutes (or up to several hours). Before serving, take the rosemary stalks out!
Serve over cooked pasta with freshly grated cheese
Serves 3-6 (depending on how hungry y’all are!)
NOTE: You won’t taste the carrots, but their natural sweetness will counteract the acidity of the tomatoes, and they will help thicken the sauce (also add vitamins!)