Spaghetti (homemade recipe)

Name: Spaghetti (homemade recipe) - Tincuta H.
Ingredients: 500 g spaghetti; 1 large onion; a little oil (about 2 tablespoons); 2 tablespoons of pepper paste (I used the paste from a jar prepared by my grandmother); 500 g minced beef; 2 grated carrots; salt (to taste); pepper (to taste); 500 ml thick tomato sauce or broth; spices (oregano; basil; cloves); cheese.

Pasta/Pizza - Spaghetti (homemade recipe) by Tincuta H. - Recipia

I made this spaghetti when I didn't have all the classic ingredients for bolognese. I used what was in the fridge and pantry. The pepper paste from the jar gave it a different taste compared to what I usually make. The recipe isn't complicated and doesn't take much time if you have everything on hand. Quick Info Total time: about 50-60 minutes Preparation time: 10-15 minutes Cooking time: 40-45 minutes Servings: 4-5 Difficulty: easy to medium Recipe type: main dish Ingredients 500 g spaghetti 1 large onion, finely chopped 2 tablespoons oil 2 tablespoons pepper paste (I used homemade, any you have works) 500 g ground beef 2 grated carrots 500 ml tomato purée or thicker tomato sauce Salt, to taste Pepper, to taste Oregano, basil, cloves (without exact quantities, add to your preference) Grated cheese, for serving Preparation method 1. Heat a large pot. Add the oil and finely chopped onion. Sauté for a few minutes until it softens slightly. Add the pepper paste, stir, and let it cook for another minute. 2. Add the ground meat over the onion. Stir continuously to prevent sticking and to break up the meat well. Cook until you no longer see raw meat, just a light color all over. 3. Pour the tomato purée (or tomato sauce) over the meat. Add salt and pepper to taste. Grate the carrots directly into the pot or use a grater beforehand; it's simpler. Mix everything and let it simmer on low heat, partially covered, for about 30 minutes. Stir occasionally to prevent sticking. 4. Towards the end, sprinkle oregano, basil, and a little clove. Stir and let it simmer for another 10 minutes on low heat. The sauce should reduce slightly but not be too thick. 5. Meanwhile, cook the spaghetti according to the package instructions. Drain well. 6. Serve the pasta with the meat and vegetable sauce on top, then sprinkle grated cheese. Why I make this recipe often It's a quick version of meat pasta when I don't have the time or desire to complicate myself with the classic bolognese recipe. Simple ingredients, most of which are always at home. It's easily adaptable; you don't depend on a fixed list. Tips and variations Tips - Don't let the onion burn, just soften it. - Stir the meat often to prevent clumping. - Cloves are optional, but they add an interesting flavor. Don't add too many. - If the purée is too sour, you can add half a teaspoon of sugar, but it's not mandatory. Substitutions - The pepper paste can be omitted or replaced with a tablespoon of tomato paste. - The beef can be replaced with a mix of beef and pork if that's what you have. - Carrots can be omitted if you don't have them, but they add sweetness and texture. - Any cheese you have works for serving. Variations - For a spicier sauce, add a little hot paprika or a pinch of chili. - You can also use penne or other pasta if you don't have spaghetti. - A splash of red wine at the beginning, after adding the meat, adds a more complex flavor, but it's not mandatory. Serving ideas - Put the sauce over the pasta only when serving, so it doesn't get soggy. - It goes well with a simple summer salad or pickled cucumbers on the side. - You can serve with fresh bread if you like to scoop up the sauce from the plate. Frequently asked questions Can I use another type of meat instead of beef? Yes, it works just as well with a mix of beef and pork. I don't recommend just pork as it becomes too fatty. Is the pepper paste mandatory? No. You can omit it or use plain tomato paste. However, the pepper paste brings a unique flavor. Can I make the sauce a day in advance? Yes, the sauce lasts in the fridge for 1-2 days. Usually, the flavor intensifies overnight. Can I freeze the sauce? The meat sauce can be frozen. I put it in small portions; it thaws quickly and remains tasty. What can I do if the sauce turns out too watery? Leave it uncovered for the last 10-15 minutes of cooking to reduce it. Or add a little grated cheese directly into the sauce, which will help thicken it slightly. Nutritional values The values are estimated, per serving: approximately 600-700 kcal, with 35-40 g protein, 80-90 g carbohydrates, 20-25 g fat. It depends a lot on the meat used and the type of pasta. Carrots and pepper paste add fiber and a boost of vitamins. Storage and reheating The sauce keeps well in the fridge for 2 days in a closed container. The plain pasta lasts separately for 1-2 days, but once mixed with sauce, it gets soggy quickly. It's best to store them separately and then heat each before serving. I reheat in the microwave or on the stove with 2-3 tablespoons of water in the sauce.

Spaghetti (homemade recipe)

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