Growing up, in my household, whenever birthdays were celebrated, it was MANDATORY to serve noodles as they symbolized long life. My choice of noodle was pasta. And up until I could cook for myself, I (and only I) asked for spaghetti for each and every one of my birthdays.
There's something magical about well-made pasta noodles and a good hearty sauce. When I was a kid, I was fine with thin, plain tomato sauce with bits of sliced up hotdogs mixed in it because I didn't know any better. Now, I'm a lot pickier and prefer a thicker, more flavorful sauce with a hint of spice. The secret to a flavor-filled sauce is time. There really is no other way around it. The longer you let the sauce cook, the more developed the flavors get.
I played around with this recipe, which is already extremely easy by itself, but I made some modifications based on my tastes. I hope you try it!
Spaghetti Bolognese: (serves 4)
4.5 cups chopped tomatoes
1 lb ground beef.
2 medium onions, sliced
5 Tablespoons tomato paste
3. Tablespoons honey
3 cloves garlic, minced
3/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
2 teaspoons oregano
1 teaspoon black pepper
1/4 c olive oil
1/2 c red wine. I used a malbec.
1 Tablespoon Worcestershire sauce
1 box of spaghetti noodles (I like using wheat pasta)
2 Tablespoons butter
parmesan cheese, grated
1. Over medium heat, heat the olive oil in a large pot. Add in onions and saute until translucent. Add the beef and cook until browned.
2. Add in the garlic, spices, honey, tomato paste, fresh tomatoes, wine and Worcestershire sauce. Mix until well combined, and let simmer on medium/ medium-low for 2 hours, stirring every 30 minutes or so.
3. In the last 30 minutes of cooking, cook your spaghetti noodles as indicated in the box. Drain, rinse in cold water, and toss in butter.
4. Spoon sauce over each serving of pasta and top with a generous helping of freshly grated parmesan cheese.