Thursday Night Spaghetti
When my girls were tiny they wanted spaghetti every Thursday. Here’s how I make it.
You’ll Need:
1 pound ground beef
1 pound mild Italian sausage
1 tablespoon olive oil
1 sweet onion, diced
8 ounces mushrooms, minced
4(+) cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1/4 cup good quality Cabernet Sauvignon
(For cooking I always recommend choosing a wine you would drink)2 - 28 ounce cans crushed tomatoes
Kosher salt, black pepper, and crushed red pepper (optional) to taste
Brown:
Beef and sausage in a deep skillet and drain fat
Remove:
Cooked meat from skillet and set aside
Heat:
Olive oil in same skillet and add mushrooms, onion, garlic and fresh herbs
Sauté:
Until onions are translucent, about 3-4 minutes
Deglaze:
Pan with wine, then cook until wine has reduced by half
Return:
Meat to the pan and stir
Add:
Crushed tomatoes, salt, pepper, and crushed red pepper
Simmer:
On medium-low for about 25-30 minutes, stirring occasionally
Serve:
Over your favorite pasta