Joeyphils Cincinnati Spaghetti Sauce Food

SPAGHETTI SAUCE

Steps:

• In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
• Amen.

CINCINNATI SPAGHETTI

Steps:

• Heat the EVOO in a large Dutch oven or soup pot, over medium-high heat. Add the bacon and crisp. Add the beef and brown well. Add the Worcestershire, chile powder, cocoa powder, paprika, oregano, allspice, cinnamon, garlic, jalapenos, onions and cloves. Cook until the onions are tender, about 10 minutes. Add the tomato paste, stir a minute, and then add the stock, tomatoes, beans and tomato sauce. Bring to a bubble, and then reduce heat and simmer, partially covered, for 45 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, stirring frequently, adding water or stock to thin if the sauce gets too thick.
• To serve, while the sauce heats, bring a large pot of water to boil for the pasta. Season the boiling water with salt and add the pasta, cook to al dente. Remove 1 cup of starchy cooking water just before draining the pasta. Add the cooking water to the meat sauce, drain the pasta and return it to the hot pot. Toss the pasta with tongs, combining the starchy cooking water and about two-thirds of the sauce. Transfer the pasta to a large serving platter and top with the remaining sauce. Set up the onions, Cheddar, Parmigiano-Reggiano, pickled jalapeno and cilantro in front of the platter.