Blender

Spaghetti Meat Sauce

  • Main Dish

This rich, hearty Bolognese sauce makes us wish every night could be pasta night. Use this versatile tomato based meat sauce on everything from Italian spaghetti to Japanese doria.

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 10.6 oz spaghetti pasta
  • 4.4 oz of beef (lean cut), cut into 2-3 cm wide pieces
  • Salt to taste
  • Pepper to taste
  • 1/2 onion, thinly sliced
  • 1/2 carrot, thinly sliced
  • 1/3 stalk medium celery, thinly sliced
  • 2 mushrooms, thinly sliced
  • 1 clove of garlic, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 1 tbsp red wine
  • 0.3 oz chicken bouillon dry
  • 2/5 cup water
  • 1/2 can of tomatoes
  • 1/2 tbsp tomato ketchup
  • 1/2 tbsp worcestershire sauce
  • Appropriate amount of nutmeg
  • Appropriate amount of salt
  • Appropriate amount of black pepper
  • Appropriate amount of sugar

Topping

  • Appropriate amount of parmesan cheese
  • Appropriate amount of parsley

Directions

  • Season the beef with salt and black pepper.
  • In a pot, heat olive oil and garlic. Once the garlic is fragrant, add onion, carrot, celery, and mushrooms, and sauté until they are softened.
  • Add the beef to the pot and stir-fry further, then coat with flour.
  • Pour in red wine, add the chicken bouillon, water, canned tomatoes, tomato ketchup, Worcestershire sauce and nutmeg. Bring to a boil, then reduce to low heat and simmer for about 10 minutes to cool slightly.
  • Place the contents into the blender container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “4” or “5”. Blend for 30 seconds.
  • Cook the spaghetti in boiling water with salt.(not listed)
  • Return the blended meatsauce to the pot and simmer, adjusting the flavor with salt, black pepper, and sugar to taste.
  • Serve the spaghetti on a plate, pour the meat sauce and sprinkle Parmesan cheese and parsley.

The meat sauce can also be used for dishes like gratin or doria.

A CLASSIC ITALIAN MEAT SAUCE

Making great homemade spaghetti means getting the little things right. Making sure the pasta is al dente is right up there with using high quality ingredients in terms of importance. For this Bolognese sauce we’re using the usual suspects in terms of aromatics. Thinly chopped garlic, onions, carrots and celery are non-negotiables. But we’ve got a tip for making this spaghetti meat sauce even more flavor forward – and with the texture we all know and love.

HOW TO GET THE BEST TEXTURE FOR ITALIAN MEAT SAUCE

Believe it or not, we’re not using ground beef. Instead we’ve opted to use higher quality lean beef, cut into 2-3 cm pieces which are then stir fried with the aromatics. Then we assemble the sauce and simmer it together until the flavors develop. The secret to getting that iconic Italian ground meat Bolognese sauce texture is to quickly blend the cooked sauce! Just load the sauce into the jar of your Tiger Edge blender and blend for 30 seconds with the speed dial set to around the halfway mark. We find that grinding chunks of lean beef inside the sauce somehow makes the sauce taste overall meatier!

TIPS AND VARIATIONS

Don’t over-blend the sauce. 30 seconds of blend time should do it. If you find that you like the beef a bit finer, you can pulse a few times until it’s juuuust right.

Use as a lasagna sauce. Meat lasagna is one of the best food inventions ever. This sauce will elevate an already great thing! Layer the sauce (liberally) between pasta sheets and ricotta in a casserole dish.

Make Bolognese pizza. Just use in place of regular tomato sauce. It tastes amazing – and making pizza is a great way to use up leftover meat sauce.Use in doria.Doria is a Japanese rice gratin topped with bechamel sauce and cheese. This bolognese sauce makes a perfect plug-and-play addition to one of our all time favorite yōshoku recipes.

Products used in this recipe

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