Grant's Basic Spaghetti Sauce

Grant’s Basic Spaghetti Sauce - Grant Wilson

2 Tbsp Extra Virgin Olive Oil
1 small Onion diced
1/2 cup Red Wine
1 lb ground meat (beef, turkey, pork)
2-3 Bay Leaves
3-5 cloves of Garlic
2 large Bouillon Cubes (chicken or beef)
2 15oz cans Tomato Sauce
2-3 Tbsp dried Basil
1-2 pinches dried Oregano

Salt & Pepper

1 lb dried Pasta

1. Get the water for the pasta going. Add salt.
2. While waiting for the water to boil, put a large saucepan on medium heat. When pan is warm, add olive oil. 
3. When you can smell the olive oil, add the onion. (Add garlic here if you like your garlic mild) 
4. When the onions are almost tender, add the wine and bay leaves. Let simmer for 4 minutes or until onions are tender.
5. Once the onions are done, add the meat, breaking it up as you mix it.
6. When the meat is all browned, add the bouillon cubes, mash them, and mix them in.
7. Add the tomato sauce along with the basil and oregano (oregano is optional). (Add the garlic here is you like your garlic strong).
8. Reduce heat and let simmer for at least 5 minutes.
9. When pasta is done, drain and add to the sauce. 

- For a pink sauce, add a pint of cream before you let the sauce simmer at the end.

- For a more tangy sauce, don't use wine. Instead add a tablespoon of Balsamic vinegar and 2 tablespoons mayonnaise after you add the tomato sauce.

- For more veggies, dice carrots and celery very small and add with onions. Other veggies such as, eggplant, or zucchini, add once the onions (carrots and celery if you added them) are just tender.

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