Today , we're having my spaghetti meat sauce .
It's different .
A crowd pleaser .
And when you taste it for the first time , you're gonna say to yourself , where has this been all my life ?
I started by chopping half of a large yellow onion .
But you may use a medium or two small ones .
I prefer to use the yellow onion in this dish because of its potent flavor .
I use sweet onion in dishes where it's going to be eaten raw .
But you may use any onion that you like .
Then I chopped half of a large green bell pepper .
That white part is the pith .
It's edible but tasteless in my opinion .
So I always remove it .
Green bell pepper is perfect for this recipe .
But you may use any bell pepper or a combination of bell peppers for a more colorful dish .
I placed an 11 inch saute pan on medium heat , but a large sauce pan would have been fine too .
I'm going to brown about a pound and a quarter of ground beef .
I like to use ground round for this recipe which has 15% fat or lean ground beef .
I don't like to use ground tuck because it has more fat than I need here .
When the ground beef brown a little , I added the chopped onion and gave it a good stir .
And since I'm using ground round , there is no need to drain the fat .
The amount here is perfect to help me saute the next few ingredients .
After I saute the onion a little bit , I added three garlic cloves .
I think grated garlic is better .
But if you prefer to chop it , that's fine garlic gives this dish such a good flavor .
If I could only use five ingredients , fresh garlic would definitely be one of them .
Then I added the chopped green bell pepper and it's starting to smell so good in here already .
I used to bring this dish to work and even my vegetarian friend liked it if that's not saying something .
Now I'm gonna start adding the dry ingredients , two tablespoons of onion powder , two tablespoons of garlic powder and one tablespoon of paprika and stir it well , to start incorporating all those awesome flavors , add two tablespoons of all-purpose , seasoning , one teaspoon of Italian seasoning freshly ground black pepper to taste and continue to stir it all up .
I added one quarter cup of water to get all the little bits of seasoning off of the bottom of the pan .
And I make sure I don't burn the seasoning before adding the water .
I opened up a spot in the center of the pan and added two teaspoons of tomato paste .
I like to fry my tomato paste to bring out its flavor .
I don't just add it when it's all saucy in there .
Frying it makes it for a much more flavorful sauce .
Now it's time to add the beef boon cube .
I use the larger ones .
My favorite brand to use in saucy soups and stews is nor its gummy texture makes the sauce creamier and I fry it as well .
With the help of about three tablespoons of water .
I am only using one beef boon for now because of its high sodium content .
But later on after I taste the sauce , I'll adjust it to my liking .
Once incorporated , I added two packs of sodium free granulated beef boon to add a little bit more beef flavor without the salt .
It really enhances this sauce .
You're gonna know when you taste it at the end .
Every ingredient plays an important role and as always add a little bit more water to it about three tablespoons of it and stir it well , to combine all of those beautiful flavors .
Now it's time to add one tablespoon of unsalted butter .
It gives the sauce more flavor and creaminess .
I added two tablespoons of ketchup .
It's an important ingredient and really makes a difference .
So I wouldn't skip it .
After incorporating the ketchup , I added one teaspoon of yellow mustard .
It's as important to hear as ketchup .
Then I added half a teaspoon of red wine vinegar .
It's not much , but it makes a big difference here .
And in go the four tomatoes that I peeled , seeded and pureed earlier , you don't have to use fresh tomatoes .
You may use a couple of 14.5 ounce cans of petit diced tomatoes , crushed or stewed tomatoes .
You may also use canned tomato sauce or a combination to keep things simple and nothing makes more of a mess than tomato sauce cooking on a stove , right .
So I keep it on low to low , medium heat .
I am going to show you how I peeled my tomatoes first .
I them or just cut around the stem end like this .
I cut an ax in the bottom of each tomato just deep enough to penetrate the skin .
I carefully placed each tomato into boiling water with the help of my skimmer and let them simmer for one minute .
I removed them from the hot water and immediately placed them into an ice water bath .
I let them sit in the ice water until they were cool enough to handle .
After that .
I just peel them away .
See how easily the skin comes off and there is no waste here .
I cut them in half like this and spoon the seeds out the best I could right into a bowl because I can't stand tomato seeds and preserve this for later .
I chop them up just to show you how I do it .
But there is no secret here , chop them as big or as small as you like or even blend them like I did then just put your tomatoes in a different bowl .
Not the one with the seeds .
No way .
The one with the seeds is right here and I'm going to strain it and put the juice in a bowl with the tomatoes .
I can't waste all that wonderful tomato juice .
I know it's extra work .
But I like using fresh tomatoes in this sauce and sometimes I use six large chopped Roma tomatoes .
I added two bay leaves and hit them well , but later , don't forget to remove them because nobody deserves to eat bay leaves .
Now , the sauce is getting a better consistency and have I mentioned how good it smells in here ?
I added two tablespoons of grated Parmesan cheese .
I'm going to taste this sauce at the end .
If I feel like it needs more salt , I will add more of the flavorful ingredients that contain salt like Parmesan cheese , all purple , seasoning beef boon ketchup and mustard .
I start with caution and add more at the end if I need to .
And last but not least I add 2 to 3 teaspoons of white granulated sugar .
It helps break the acidity from a few of the ingredients .
I taste the sauce and see if it needs any adjustments .
I cover the pan and let the sauce simmer while I cook the pasta .
I added lots of water to a large pot .
Let it start boiling and added as much salt as I wanted my pasta to taste .
Like I stir the salt around , cover the pan and let the water come to a full boil , which didn't take long .
I added three quarters of a pound of thin spaghetti .
Sometimes I break it in half .
I like it either way and there's no need to add oil to the water .
All you have to do is stir your pasta a lot and it's going to be fine .
Let it cook for about 10 minutes or until your favorite .
While the pasta cooks , it's important to check on the sauce and stir it a couple of times .
This is a recipe I developed years ago and one of the reasons why I started this channel , it is going to wow , you and everyone else who tastes it .
So I hope you give it a try and let me know how you like it .
I checked to see if the pasta is done to my liking and now it's plating time .
Our pasta and meat sauce are ready .
My friends .
It's a labor of love .
There are quite a few ingredients in this magnificent sauce , but you probably already have most of them in your pantry and fridge .
So how do you like to serve your pasta and meat sauce ?
Sometimes I like to pour the sauce all over it .
Sprinkle with even more grated Parmesan cheese because I can never get enough of it .
And then I garnish with fresh cilantro .
I also like to just chop some cilantro leaves and add them to my plate .
Fresh cilantro , complements the sauce so well .
But you may also use fresh parsley , fresh basil or whatever you like .
Hot sauce is good with this dish too .
Just saying delicious succulent , picture perfect pasta .
Every time some of you might prefer to add your pasta straight into the pan with the sauce .
The only wrong way to eat pasta is the way you don't like to eat it .
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Thank you for watching and I'll see you next time .