Preparation Method
Making the Pasta:
Prepare the Dough: Start by placing the flour on a clean surface, creating a well in the center. Crack the eggs into the well, add the salt, and drizzle the olive oil over the top. Use a fork to gently beat the eggs and incorporate the flour gradually, pulling in a little at a time from the edges of the well. Continue until a dough begins to form.
Knead the Dough: Once the dough comes together, start kneading it by hand. If the dough is too dry, add a small amount of water, a teaspoon at a time. Knead until the dough is smooth and elastic, which should take about 8-10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
Roll and Cut the Pasta: After resting, divide the dough into manageable portions. Roll each portion out on a floured surface to your desired thickness. For spaghetti, aim for thin, even sheets. Use a sharp knife or a pasta machine to cut the sheets into thin strips. Dust with flour to prevent sticking and set aside.
Making the Sauce:
Cook the Meat: In a large skillet, cook the ground beef or sausage over medium heat until browned. Break up the meat as it cooks, and once it’s fully cooked, drain any excess fat.
Sauté the Aromatics: Add the chopped onion to the skillet and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
Simmer the Sauce: Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir to combine everything well. Add the sugar, oregano, basil, salt, and pepper. Bring the sauce to a gentle simmer and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor will be.
Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the freshly made spaghetti in the boiling water for 2-3 minutes, or until al dente. Fresh pasta cooks much quicker than store-bought, so keep a close eye on it.
Combine and Serve: Drain the pasta and add it directly to the sauce, tossing to coat the spaghetti evenly. If the sauce is too thick, you can add a bit of the pasta cooking water to reach your desired consistency. Serve immediately, garnished with fresh basil leaves and a generous sprinkling of grated Parmesan cheese.
Tips and Conclusion
To take your spaghetti sauce to the next level, consider adding a splash of red wine during the simmering process. Red wine adds a depth of flavor and richness that complements the acidity of the tomatoes beautifully. Add it after sautéing the garlic, allowing it to cook down slightly before adding the tomato products. This little secret can transform a good sauce into a spectacular one, impressing even the most discerning palates.
Homemade spaghetti is more than just a meal—it’s an experience that connects us to tradition, family, and the joy of cooking. The process of making pasta from scratch, simmering a rich tomato sauce, and finally sitting down to enjoy the fruits of your labor is deeply satisfying. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe offers a straightforward approach to creating a dish that’s both comforting and impressive. So next time you’re craving something hearty and delicious, skip the takeout and reach for your apron instead. With this homemade spaghetti recipe, you’re sure to create a meal that everyone will remember.
ADVERTISEMENT
