Growing up, one of our staples during the wintertime was Sunday spaghetti. We’d pop on some Opera (Tosca or Turandot being major favorites) and channel our inner Italian, as the smells of tomato sauce, mushrooms, garlic, onion and sausage filled the air. Spaghetti night was always one we looked forward to and we’ve been perfecting the recipe for the past twenty some odd years.
Winter is coming to a close and I thought tonight I’d honor that by cooking my familys’ Sunday spaghetti! No way it will taste the same, but one can always try.
Wine Pairing: 1998 Private Reserve Beringer Cabernet Sauvignon, from Napa California
Bread: Fresh Ciabatta, paired with Ancient Trees Olive Oil
Scott Family Sunday Spaghetti
Ingredients
- 1.5 lbs Ground Chuck
- 3 Mild Italian Sausage
- 1 Jar good quality marinara sauce. We use a local brand from Bryans Market, but have also had delicious results with Muir Glen garlic roasted garlic
- 2 Medium Roma tomatoes, chopped
- 1 Medium yellow onion, chopped
- 4-5 Medium white mushrooms, chopped
- 2 cloves garlic, minced
- 1 pack spaghetti noodles; we use Rustichella d’abruzzo
- 1 Tbsp butter
- 2 Tbsp EVOO
Directions
- Set a large pot of salted water to boil (use about 1 tablespoon kosher salt)
- Heat 2 Tbsp olive oil and 1 Tbsp butter in a large saute pan, on medium heat. Pro Tip! Turn the burner on about 30 seconds before adding the EVOO and butter. It helps the heat be distributed more evenly and prevents burning.
- Sautee the mushroom and onion in the pan on medium heat, until lightly browned.
- Add the garlic and saute for another 30 seconds. Remove pan from heat and transfer the mushroom, onion and garlic to a plate and set aside.
- Return the pan to medium heat and brown the ground chuck and sausage, usually takes about 10 minutes. Drain excess liquid if necessary.
- Transfer onion mixture back to the pan and add tomatoes and sauce. Cover and simmer on low.
- Meanwhile the water for the noodles should be at or near boiling. Drop in pasta and keep at a steady boil until they are at your desired firmness. We usually prefer al dente, but it’s entirely up to you. Remember that pasta will continue cooking slightly after you take it off the heat so if a noodle test tastes just a tiny bit too hard it’s usually safe to drain them as by the time you’re done, they will have reached perfection!
- Drain noodles and add right in to the spaghetti sauce.
- Serve and enjoy!
I would love to hear about your favorite family recipes! Be sure to share in the comments!
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