Spaghetti with Basil Meat Sauce
60 Minutes | Serves 4
1 lb Spaghetti (Gluten-Free Optional)
1 lb 85/15 Ground Beef
4 Garlic Cloves Minced (Pressed is Optimal)
1 Shallot Minced
10-12 Basil Leaves
¼ cup Fresh Italian Parsley Minced
1 cup Tomato Puree
¼ cup Tomato Paste
1 cup Freshly Grated (Finely Grated is Optimal) Locatelli Cheese
1 cup Red Wine
½ cup Light Cream
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Salted Butter Cut into 2 Pieces
1 tsp Red Pepper Flakes (We used Hot Iron Pantry’s Warm Seasoning Salt)
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a large pasta pot of salted water on high heat.
Place a large sauté pan on medium-high heat. When heated, add the extra virgin olive oil. Add the garlic and shallots and cook for 2 minutes or until the shallots are translucent.
Add the tomato paste. Stir and cook for 3 minutes until fully incorporated.
Break up the ground meat and add to the pan. Season the meat with kosher salt, black pepper and spicy seasoning of choice. Cook for 5 minutes or until the meat is mostly cooked.
Add the red wine. Simmer the sauce for 3-5 minutes to allow the wine to reduce. Add the butter and completely melt into the sauce.
Add the tomato puree. Simmer the sauce for 2-3 minutes. Add the light cream. Bring the sauce to a simmer and reduce to low heat.
Break up the fresh basil leaves by hand. Add the parsley and basil to the sauce and hold until the pasta is cooked.
Add the spaghetti to the pot of boiling water. When the pasta is al dente, transfer the pasta directly to the sauce using a pair of tongs. Add ½ cup of the pasta water. Stir all ingredients together and cook for an additional 2-3 minutes to thicken.
Remove from the heat and add the Locatelli cheese. Stir all ingredients together. Add more pasta water if the sauce becomes too thick.
1 lb Spaghetti (Gluten-Free Optional)
1 lb 85/15 Ground Beef
4 Garlic Cloves Minced (Pressed is Optimal)
1 Shallot Minced
10-12 Basil Leaves
¼ cup Fresh Italian Parsley Minced
1 cup Tomato Puree
¼ cup Tomato Paste
1 cup Freshly Grated (Finely Grated is Optimal) Locatelli Cheese
1 cup Red Wine
½ cup Light Cream
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Salted Butter Cut into 2 Pieces
1 tsp Red Pepper Flakes (We used Hot Iron Pantry’s Warm Seasoning Salt)
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a large pasta pot of salted water on high heat.
Place a large sauté pan on medium-high heat. When heated, add the extra virgin olive oil. Add the garlic and shallots and cook for 2 minutes or until the shallots are translucent.
Add the tomato paste. Stir and cook for 3 minutes until fully incorporated.
Break up the ground meat and add to the pan. Season the meat with kosher salt, black pepper and spicy seasoning of choice. Cook for 5 minutes or until the meat is mostly cooked.
Add the red wine. Simmer the sauce for 3-5 minutes to allow the wine to reduce. Add the butter and completely melt into the sauce.
Add the tomato puree. Simmer the sauce for 2-3 minutes. Add the light cream. Bring the sauce to a simmer and reduce to low heat.
Break up the fresh basil leaves by hand. Add the parsley and basil to the sauce and hold until the pasta is cooked.
Add the spaghetti to the pot of boiling water. When the pasta is al dente, transfer the pasta directly to the sauce using a pair of tongs. Add ½ cup of the pasta water. Stir all ingredients together and cook for an additional 2-3 minutes to thicken.
Remove from the heat and add the Locatelli cheese. Stir all ingredients together. Add more pasta water if the sauce becomes too thick.