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My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...

Spaghetti Sauce: Homemade & Best Ever!

My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories per serving 370 kcal

Ingredients

  • 12,5 oz ground beef (450 g)
  • 1 tbsp tomato paste
  • 10,5 oz canned chopped tomatoes (300 g)
  • 10,5 oz fresh tomatoes (300 g), chopped
  • 1 small onion
  • 1 large fresh carrot
  • 3 large garlic cloves
  • 1 stalk fresh celery
  • 1 generous glass red wine
  • 2 sprigs fresh rosemary
  • 2 tbsp worcester sauce optional
  • a handful parmesan cheese
  • olive oil
  • pepper
  • salt

Instructions

  1. Peel the onion, the garlic cloves and the carrots. Chop the vegetables and the celery up roughly. Add it all to the bowl of the KitchenAid Cook Processor fitted with the MultiBlade.
  2. Pulse a few times into a fine vegetable crumble. Scrape down the sides of the bowl, remove the MultiBlade and attach the StirAssist. Then add a good splash of olive oil, the bay leaves and the fresh or dried rosemary leaves. Season with a pinch of pepper.
  3. Close the bowl of the Cook Processor and select STEW P5. Press Start to activate the program. After that, add the the beef mince, a splash of worcester sauce (optional), the glass of red wine, the canned chopped tomatoes, the fresh tomatoes and the tomato paste. Season with pepper and salt.
  4. Close the bowl of the Cook Processor and press Start to activate Step 2.
  5. Keep an eye on the simmering spaghetti sauce and add a little water or red wine if necessary. Once the program is finished, press cancel to exit the keep warm mode. Check the seasoning of the spaghetti sauce and add extra pepper or salt to taste if necessary.
  6. Close the lid of the Cook Processor and let the spaghetti sauce rest for now. Bring a large pan of salted water to a rolling boil and add the dry spaghetti to it. Cook the spaghetti until tender and al dente. Then drain the cooked spaghetti. Divide the pasta over two deep plates. Top with a good scoop of the freshly made spaghetti sauce. Sprinkle with grated (parmesan) cheese and serve piping hot.
  7. My personal Italian spaghetti sauce recipe: classic sugo al ragù, homemade from scratch and the best ever! You will love it...