Carol may have changed her recipe over time, but I like the original.
- Carbohydrate 101.329469781137 g
- Cholesterol 38.55535145 mg
- Fat 10.6320405195283 g
- Fiber 6.78224569850106 g
- Protein 28.6903514534248 g
- Saturated Fat 3.70857680967881 g
- Serving Size 1 1 Serving (314g)
- Sodium 664.209409730145 mg
- Sugar 94.5472240826359 g
- Trans Fat 1.90122740048993 g
- Calories 616 calories
Step-by-step
- Brown hamburger and drain fat in skillet.
- Add tomato sauce and paste, then stir in all other ingredients over medium high heat until it's simmering.
- Cover and simmer while water heats and pasta cooks (the longer the sauce cooks, the richer the taste--I like to start the water when I cover the sauce, so it simmers about 22 minutes by the time the pasta boils and cooks).
- Stir regularly--sauce is thick and will burn at the skillet base if not stirred every few minutes.
- If sauce gets too thick while simmering, just add a little water.
Controlling the simmer is the single most critical factor when building a dense tomato foundation that includes concentrated paste and minced aromatics. Because tomato paste contains minimal free water and high natural sugars, direct heat will quickly scorch the solids against the metal if left unattended. Brown the ground beef thoroughly in a wide skillet, pour off excess rendered fat to prevent grease pooling on the surface, and maintain a gentle bubbling action over medium-high heat while stirring every three minutes with a wooden spoon.
Managing Sauce Viscosity and Starch
A thick meat sauce requires deliberate hydration management, especially when simmering for twenty-two minutes while two pounds of pasta boil in a separate pot. If the mixture loses too much steam and thickens past a spoonable consistency, incorporate reserved pasta cooking water two tablespoons at a time to restore fluidity without diluting the seasonings. Using dried herbs like oregano demands proper rehydration time in the liquids, whereas substituting fresh herbs requires doubling the quantity since volatile compounds diminish under prolonged heat.
- Stir the skillet base frequently to prevent scorching from localized hot spots.
- Thin overly reduced sauce gradually with hot water rather than cold.
- Drain the cooked hamburger fully before adding tomato products to keep grease levels low.
