How Do You Make Your Spaghetti With Minced Meat Sauce?
Spaghetti with minced meat sauce is a dish that you can cook in a variety of ways. Everyone has their favorite recipe, and when we cook this dish, we try it almost every time with slightly different ingredients.
This long-cooked spaghetti with luxurious minced meat sauce I make as a variation with pork meat. This makes it all juicier because pork has a higher fat content in it.
In addition to minced meat, of course, I have yellow onions, crushed tomatoes, garlic, carrots and oregano. To me, these are the obligatory ingredients in a minced meat sauce. I never have stock in my pasta sauce because one is automatically made from the ingredients you have.
Juicy and Tasty Pasta Sauce
So what makes this spaghetti with minced meat sauce different?
Yes, I like to put in a little bit of everything. That’s why I also have mushrooms and fresh tomatoes to have a little more to chew on—as well as Dijon mustard, which gives good flavor and a little bite.
When it comes to pasta, you can choose which sort you want. I prefer spaghetti, but it goes just as well with tagliatelle or any other pasta such as penne or fusilli. Even macaroni fits well. Serve with kalamata olives, fresh basil, and grated parmesan cheese on top. And of course some good bread and a glass of red wine.
Spaghetti With Luxurious Minced Meat Sauce
Ingredients for: 6-8 people
- 2 large yellow onions
- 800g minced meat
- 2g ground cumin
- 1.5 cups white wine
- 2 x 400g cans chopped tomatoes
- 1 cup water
- 0.5 cup olive oil
- 2 large garlic cloves
- 300g mushrooms
- 2 carrots
- 2 tbsp Dijon mustard
- 2 tbsp dried oregano
- salt, pepper
- 400g fresh plum tomatoes
- 300g spaghetti
- salt, pepper, to season
- 1 cup black kalamata olives
- parmesan cheese
- 1/2 pot fresh basil
- Chop the onion and let it soften in butter in a frying pan over medium heat. When the onion has softened, pour into a large saucepan.
- Fry a little of the minced meat at a time and transfer into the pot when it has taken on color. Season with salt, pepper and ground cumin.
- Slice the mushrooms and fry them in butter with salt and pepper. Pour into the pot.
- Add the chopped tomatoes, white wine, water and olive oil. Add finely chopped garlic and grated carrots. Add in Dijon mustard, sprinkle in oregano and season with salt and pepper. Put the lid on and let everything simmer on medium heat for 2 hours. Halve the tomatoes and put them in the pot when there is 30 minutes left.
- Boil the pasta till al dente and turn off the water. Mix the pasta with the sauce in the saucepan. Serve with black olives, grated parmesan cheese, fresh basil and bread.