Just the Basics
This is one of the best Spaghetti dish’s I’ve ever had. The secret is in the simmer. You’ve got to let this baby reduce and get the most flavors you’ve ever loved from your favorite Italian seasonings, sink in and settle like little bombs for your taste buds to explode when they hit your tongue!
The meatballs are entirely another matter however and they are just as explosive. But, it’s something I haven’t decided to share with the rest of the world yet, and quite honestly I’ve misplaced my recipe’s “Exact” ingredients, so I’m sorry to say you’ll have to work with another recipe if you’re wanting Meatballs. In the meantime you can brown some Italian sausage and hamburger mix if you’d like to keep it simple and Americanized. I promise you it will be, almost as good! 😉
1/2 small onion, chopped (optional)
1 1/2-2 garlic cloves, minced
1 (14 ounce) can diced tomatoes
2 (3 ounce) cans tomato paste
2 (7 1/2 ounce) cans tomato sauce
1 cup beef stock or bouillon (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
1 1/2 teaspoons basil
1 teaspoon dried parsley flakes
1 heaping tablespoon brown sugar
1/2 teaspoon salt
1/8-1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1/2 lb Angel Hair Pasta
1/2 to taste parmesan cheese
1 Add onions and continue to cook, stirring occasionally until onions are softened.
2 Add garlic, tomatoes, tomato paste, tomato sauce and beef stock (bouillon).
3 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
4 Stir well and barely bring to a boil.
5 Stir in red wine.
6 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
7 Cook the Angel Hair pasta Al dente. (This means under cook them and strain)
8 Add the pasta to the sauce and let it soak up the remaining liquid as it reduces, stirring frequently.
When the runniness is gone from the liquid, serve.