With the holidays in full swing for the past two months, I have been bringing you all lots and lots of sweets. I mean lots. And as much as I love sweet treats, it’s about time to get back on our normal track. And what better to start with than some good ‘ole comfort food….spaghetti.
Let me tell you, I have never been a big fan of spaghetti. I don’t really know why, it’s just not my thing. Recently I have been on a mission to change that.
After trying a few recipes, I was ready to give up. It doesn’t help that Joel doesn’t really like red sauce either. I decided to give it one more shot and I am so glad I did!
This Sicilian Spaghetti is sweet and spicy and the most delicious sauce I have ever made. I recommend doubling the recipe because it freezes well. It makes for an awesome and easy weeknight meal (just thaw it, heat it and throw it over some hot pasta).
Sicilian Spaghetti Sauce
- 1 lb. ground beef
- 1/2 lb. ground sausage
- 1 large onion, finely minced
- 3 large garlic cloves, minced
- 12 oz. tomato paste
- 28 oz. tomato sauce
- 3 cups water
- 1/4 cup granulated sugar
- 1 tsp. salt
- 1 tsp. dried parsley
- 2 tsp. dried basil
- 1/4-1/2 tsp. red pepper flakes
- Hot cooked pasta
- Freshly grated Parmesan cheese
- Cook ground beef and sausage in a large dutch oven and break apart with a wooden spoon. Cook for about 5 minutes, then add onion and garlic. Cook another 3 to 4 minutes, until meat is browned. Remove meat from pot.
- Add tomato paste to the skillet and stir around for about 2 minutes, until it darkens in color to a rust. Add tomato sauce, water, sugar, salt, parsley, basil and red pepper flakes. Bring to a simmer. Cook for an hour, stirring occasionally. You may need to cover the pot slightly so it doesn't spray sauce all over your stove.
- Add meat mixture back to pot and cook another 1 1/2 hours, stirring occasionally. Serve over hot pasta and top with freshly grated Parmesan cheese.