And I weigh my words! Each family has their own recipe for spaghetti sauce, which they keep in the strictest confidence. I took it from my mother, and she took it herself from her sister-in-law who definitely took it somewhere else…
Since we change it up a bit with each generation, it gets better with time! And I can say this is the best sauce I’ve tasted, period. Don’t omit any ingredient, it’s this combination that makes it taste so good.
Ingredients:
454 grams rotini (elbow or spaghetti can be substituted)
1/2 teaspoon kosher salt
2 tablespoons of butter
2 tablespoons olive oil
1 tbsp garlic (minced from the jar)
1 medium green bell pepper
1 medium onion (white or yellow)
227 grams mushrooms, sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
A bowl with a capacity of
1/2 liter containing 3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)
A cup with a capacity of 60 ml containing sour cream
A bowl with a capacity of
794 grams of red pasta sauce
A bowl with a capacity of
1/2 liter containing 3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)
Instructions:
Using a hand blender or immersion blender, blend 3 ingredients until blended.
Bring water to a boil, add salt and pasta and cook according to
instructions.
Use 2 cups butter and grease a 9 x 12 pan.
Dice the green pepper and onion.
Slice the mushrooms.
Heat 2 cups garlic oil and sauté peppers, onions and mushrooms over medium heat for 3-4 minutes.
Drain pasta and set aside.
Add chopped and crumbled sirloin. Add salt and pepper, dividing the beef into small bites. Continue cooking until beef is no longer pink, drain off excess fat.
Add the jar of pasta sauce and reheat.
While the meat sauce cooks, add the softened cream cheese, sour cream and cottage cheese to a medium mixing bowl.
Using hand mixer , blend 3 ingredients until well mixed.
Layer 1/2 dough in a baking dish, add cheese mixture and smooth evenly over pasta.
Add the rest of the pasta, followed by the red meat sauce.
Cover the dish with foil and bake for 20 minutes (I spray the oil on my foil so it doesn’t stick).
Removing foil and adding grated cheese on top.
Return to the oven for 10-15 minutes until the cheese is melted.
Rest for 5 minutes before serving.
Here are some variations you can try with your spaghetti sauce recipe to switch things up:
- Meat Options: Add ground beef, turkey, or Italian sausage for a heartier sauce. You can also try adding diced pancetta or bacon for a smoky flavor.
- Vegetable Additions: Incorporate other vegetables like zucchini, spinach, or carrots for added nutrition and flavor. Roasted red peppers can also give a nice sweetness.
- Herbs and Spices: Experiment with fresh herbs like basil, oregano, or thyme. A pinch of red pepper flakes can add a nice kick, while a dash of sugar can balance acidity.
- Different Sauces: Swap out the red pasta sauce for a white sauce or a pesto for a completely different flavor profile. You could also blend in some sun-dried tomatoes for richness.
- Cheese Variations: Try different cheeses like Parmesan or feta for a unique twist. Mixing in some cream cheese can also create a creamy texture.
- Noodle Choices: While rotini is great, try using whole wheat or gluten-free pasta, or even zucchini noodles for a lighter option.
Here are some tips to enhance your spaghetti sauce:
- Sauté the Vegetables: Make sure to sauté the garlic, onions, and peppers until they’re soft and fragrant. This step builds a great flavor base for your sauce.
- Use Fresh Herbs: If you have access to fresh herbs, like basil or oregano, add them towards the end of cooking to preserve their flavor.
- Simmer for Depth: Allow the sauce to simmer for at least 20-30 minutes. This helps the flavors meld together and intensifies the taste.
- Add a Splash of Wine: A splash of red wine can add depth and richness to your sauce. Just make sure to let it cook off for a few minutes.
- Taste and Adjust: Always taste your sauce before serving and adjust the seasoning with salt, pepper, or sugar as needed to balance acidity.
- Finish with Cheese: Stir in some grated cheese just before serving for extra creaminess and flavor.
To store your spaghetti sauce properly, follow these steps:
- Cool Down: Allow the sauce to cool to room temperature before storing. This prevents condensation and keeps the sauce from becoming watery.
- Use Airtight Containers: Transfer the sauce into airtight containers or resealable freezer bags. If using bags, lay them flat in the freezer for easier storage.
- Label and Date: Make sure to label the containers with the date so you can keep track of how long it’s been stored.
- Refrigeration: If you plan to use the sauce within a few days, you can store it in the refrigerator for up to 4-5 days.
- Freezing: For longer storage, freeze the sauce. It can last up to 3 months in the freezer. When you’re ready to use it, thaw it in the refrigerator overnight or use the defrost setting on your microwave.
These steps will help keep your spaghetti sauce fresh and delicious for your next meal!
Enjoy!