Saturday Spaghetti
Saturday Spaghetti
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 1 cup diced onions
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon minced garlic, from a tube
- 1 pound ground beef, 80/20 lean
- 1 pound ground pork
- 1/2 cup Cabernet red wine
- 1 can Cento San Marzano Peeled Tomatoes, 28 oz (794g)
- 1/2 cup water, for rinsing tomato can
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 can Cento All Purpose Crushed Tomatoes, 28 oz
- 1 tablespoon butter
- 1/4 cup Pecorino Romano cheese, freshly grated, plus more for serving
- 1 teaspoon granulated sugar
- 1/4 cup fresh basil leaves, torn
For Serving
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water, or as needed
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add diced onions to the hot oil and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in crushed red pepper flakes and black pepper with the onions, cooking for 1 minute until fragrant. This layers the seasoning for a deeper flavor.
⏱️ 1 min
- 4
Add minced garlic from a tube to the pan and cook for another minute, stirring constantly to prevent burning.
⏱️ 1 min
- 5
In a separate large pot, bring a generous amount of water to a rolling boil for cooking the spaghetti. Add salt to the boiling water.
⏱️ 10 min•🌡️ 100
- 6
Add ground beef and ground pork to the pan with the sautéed onions and garlic. Break up the meat with a spoon and brown thoroughly, ensuring no pink remains. If you prefer, you can use only ground beef.
⏱️ 10 min
- 7
Once the meat is fully browned, carefully drain any excess fat from the pan.
⏱️ 2 min
- 8
Pour Cabernet red wine into the pan with the meat mixture. Bring to a simmer and cook until the wine has mostly evaporated, about 3-5 minutes, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min
- 9
Open the can of Cento San Marzano Peeled Tomatoes and pour them into a separate bowl. Using your hands, crush the peeled tomatoes until they are in smaller, irregular pieces.
⏱️ 3 min
- 10
Add the hand-crushed peeled tomatoes to the pan with the meat.
⏱️ 1 min
- 11
Add 1/2 cup of water to the empty peeled tomato can, swish it around to get any remaining tomato residue, and then pour this tomato-infused water into the pan with the sauce.
⏱️ 1 min
- 12
Stir well, then cover the pan and bring the sauce to a boil. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 13
After simmering, stir in the garlic powder and Italian seasoning.
⏱️ 1 min
- 14
Add the can of Cento All Purpose Crushed Tomatoes to the sauce. Swish the can with a little water (about 1/4 cup) to ensure all contents are added to the sauce.
⏱️ 1 min
- 15
Cover the pan again and bring the sauce back to a gentle boil, then reduce heat to low.
⏱️ 5 min
- 16
Stir in the small pat of butter until melted and incorporated.
⏱️ 1 min
- 17
Grate Pecorino Romano cheese directly into the sauce and stir until melted.
⏱️ 1 min
- 18
Add the granulated sugar for the final simmer, stirring to combine.
⏱️ 1 min
- 19
Add the torn fresh basil leaves to the sauce, stirring gently.
⏱️ 1 min
- 20
Allow the sauce to simmer gently for another 5-10 minutes, uncovered, to let the flavors fully meld and the sauce to thicken slightly.
⏱️ 10 min
- 21
While the sauce simmers, cook the spaghetti in the salted boiling water according to package directions until al dente.
⏱️ 10 min•🌡️ 100
- 22
Drain the cooked spaghetti. Serve the finished sauce generously over the spaghetti. Garnish with additional grated Pecorino Romano cheese and fresh basil, if desired. Mix and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Saturday Spaghetti
For the Sauce
- 2 tablespoons olive oil
- 1 cup diced onions
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon minced garlic, from a tube
- 1 pound ground beef, 80/20 lean
- 1 pound ground pork
- 1/2 cup Cabernet red wine
- 1 can Cento San Marzano Peeled Tomatoes, 28 oz (794g)
- 1/2 cup water, for rinsing tomato can
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 can Cento All Purpose Crushed Tomatoes, 28 oz
- 1 tablespoon butter
- 1/4 cup Pecorino Romano cheese, freshly grated, plus more for serving
- 1 teaspoon granulated sugar
- 1/4 cup fresh basil leaves, torn
For Serving
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water, or as needed
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add diced onions to the hot oil and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in crushed red pepper flakes and black pepper with the onions, cooking for 1 minute until fragrant. This layers the seasoning for a deeper flavor.
⏱️ 1 min - 4
Add minced garlic from a tube to the pan and cook for another minute, stirring constantly to prevent burning.
⏱️ 1 min - 5
In a separate large pot, bring a generous amount of water to a rolling boil for cooking the spaghetti. Add salt to the boiling water.
⏱️ 10 min•🌡️ 100 - 6
Add ground beef and ground pork to the pan with the sautéed onions and garlic. Break up the meat with a spoon and brown thoroughly, ensuring no pink remains. If you prefer, you can use only ground beef.
⏱️ 10 min - 7
Once the meat is fully browned, carefully drain any excess fat from the pan.
⏱️ 2 min - 8
Pour Cabernet red wine into the pan with the meat mixture. Bring to a simmer and cook until the wine has mostly evaporated, about 3-5 minutes, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min - 9
Open the can of Cento San Marzano Peeled Tomatoes and pour them into a separate bowl. Using your hands, crush the peeled tomatoes until they are in smaller, irregular pieces.
⏱️ 3 min - 10
Add the hand-crushed peeled tomatoes to the pan with the meat.
⏱️ 1 min - 11
Add 1/2 cup of water to the empty peeled tomato can, swish it around to get any remaining tomato residue, and then pour this tomato-infused water into the pan with the sauce.
⏱️ 1 min - 12
Stir well, then cover the pan and bring the sauce to a boil. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
⏱️ 15 min - 13
After simmering, stir in the garlic powder and Italian seasoning.
⏱️ 1 min - 14
Add the can of Cento All Purpose Crushed Tomatoes to the sauce. Swish the can with a little water (about 1/4 cup) to ensure all contents are added to the sauce.
⏱️ 1 min - 15
Cover the pan again and bring the sauce back to a gentle boil, then reduce heat to low.
⏱️ 5 min - 16
Stir in the small pat of butter until melted and incorporated.
⏱️ 1 min - 17
Grate Pecorino Romano cheese directly into the sauce and stir until melted.
⏱️ 1 min - 18
Add the granulated sugar for the final simmer, stirring to combine.
⏱️ 1 min - 19
Add the torn fresh basil leaves to the sauce, stirring gently.
⏱️ 1 min - 20
Allow the sauce to simmer gently for another 5-10 minutes, uncovered, to let the flavors fully meld and the sauce to thicken slightly.
⏱️ 10 min - 21
While the sauce simmers, cook the spaghetti in the salted boiling water according to package directions until al dente.
⏱️ 10 min•🌡️ 100 - 22
Drain the cooked spaghetti. Serve the finished sauce generously over the spaghetti. Garnish with additional grated Pecorino Romano cheese and fresh basil, if desired. Mix and enjoy!
⏱️ 2 min