Recipe: Spaghetti with Meat Sauce

Now that the holidays are over, and we're all watching our weight, it's time to return to healthful alternatives. BUT WAIT, there's still a little time left for an Italian carb-load feast with plenty of flavor, but this is the LAST time (until the next time - I know how it goes...)

Parsley optional

Spaghetti with Meat Sauce
Serves 4-6 people twice (e.g. makes two dinners this week - easy/lazy meal)

INGREDIENTS

• 2 lbs ground beef
• 1 28 oz can diced tomatoes
• 1 28 oz can crushed tomatoes
• 1 12 oz can tomato paste
• 8 oz mushrooms, sliced
• 2 large bay leaves
• 2 cloves garlic, minced or crushed
• 2 tsp dried oregano
• 1.5 Tbs dried basil
• 1 tsp fennel seed
• 1+ large onion, diced
• 1 Tbs sugar
• 1 Cup Half & half
• 1/4 Cup red wine (optional)
• Olive oil
• Salt & pepper
• 1 lb spaghetti (or equivalent noodle)

INSTRUCTIONS

Sauce

1. Heat a large saucepan/stockpot to medium-high, add ~2 Tbs olive oil, and cook the onion until softened (about 5 minutes). Add mushrooms and cook another few minutes - until the mushrooms have softened and shrunk. Add garlic and ground beef and cook until brown (about 8 more minutes). 
2. Clear a space in the middle and add the half & half. Cook for another 5 minutes to boil-off the water - you just want the milk fat, yo.
3. Dump-in tomato products and stir well. Bring to slight boil (bubbles should just start breaking the surface).
4. Lower heat to med-low, and spices and liquor: oregano, basil, fennel seed, bay leaves, wine, and black pepper (to taste) - hold-off on the salt for a little bit. Cover, and cook for ~30 minutes: enough time for the flavors to blend together. Stir occasionally - you don't want the sauce to stick to the bottom of the pot.
5. Skew the lid of the pot and continue to cook for another 30 minutes. Keep returning to the pot occasionally to stir. 
6. Check seasoning and add salt (if needed) and sugar. Cook for another 10 minutes.
7. Ready to serve or rest (see note)

Pasta

1. Heat at least a gallon of water in a large stockpot on the stove. Pro tip: cover the pot while heating to make it reach a boil faster. Do not add oil to the water - that will not help anything.
2. When the water reaches a boil, add 3-4 Tbs of kosher salt to the water (use 1-2 Tbs of table salt if you don't have the kosher salt) and stir to dissolve
3. Add the pasta and cook to the approximate time on the box/bag
4. Drain in a colander - do not rinse.
5. Use immediately - cover to keep the pasta warm.

SERVING SUGGESTIONS

• Ladle generously over cooked pasta or eat from the pot with a spoon.  Don't get any on your fancy clothes.

FAQs

• Check seasoning - what am I checking for? >> You’re checking for salt. Add salt. Add a little less than you think you need, and check again in a few minutes. It's better to under-salt than over-salt.
• What does "rest" mean? >> This sauce is good the day it's made, but it's OH SO MUCH BETTER the day after it's made. Just allow to cool in the pot and then transfer to a fridge-friendly container (I use two half-gallon mason jars). The next day, reheat and serve over pasta. You can also freeze this sauce – works great!