Recipe courtesy of Alton Brown
Show: Good Eats
Print
Meat Sauce and Spaghetti
Total:
5 hr 45 min
Prep:
45 min
Cook:
5 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
5 hr 45 min
Prep:
45 min
Cook:
5 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Meat sauce:
  • 6 ounces thick sliced bacon, cut into 1-inch pieces
  • 2 large onions, finely chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 whole cloves
  • 1 whole star anise pod
  • 3 stalks celery, finely chopped
  • 5 cloves garlic, 3 minced and 2 sliced
  • 3 tablespoons olive oil, divided
  • 8 ounces coarsely ground beef chuck
  • 8 ounces coarsely ground pork butt
  • 1 1/4 cups white wine, divided
  • 3/4 cup evaporated milk
  • 3 cups beef broth
  • 1-ounce dried porcini mushrooms, finely chopped
  • 2 (28-ounce) cans diced tomatoes
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons dried marjoram
  • 2 tablespoons tomato paste
  • 1 tablespoon ketchup
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup finely grated Parmesan
Pasta:
  • 1 gallon water
  • 2 tablespoons kosher salt
  • 1/2 pound dry spaghetti

Directions

For the meat sauce:

Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.

Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.

Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.

Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.

Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.

For the pasta:

Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.

Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Spaghetti al Limone: Spaghetti with Lemon Sauce

Recipe courtesy of David Rocco

Red Sauce and Spaghetti

Recipe courtesy of Debi Mazar and Gabriele Corcos

Meatloaf with Awesome Sauce

Recipe courtesy of Nadia G

Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti

Recipe courtesy of Ellie Krieger

Michigan Pasty (Meat Hand Pie)

Recipe courtesy of Santos Loo

Spaghetti and Turkey Meatballs

Recipe courtesy of Tia Mowry

Spaghetti and Meatballs

Recipe courtesy of Tiffani Thiessen

Marinara Sauce

Recipe courtesy of Laura Vitale

Spaghetti with Meatballs

Recipe courtesy of Michael Symon

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here