German Spaghetti Sauce with Herbs and Beef
A hearty and flavorful spaghetti sauce with a subtle German twist, featuring savory beef, aromatic herbs like marjoram and thyme, and a rich tomato base, perfect over a bed of al dente spaghetti.
Ingredients
- •1 tablespoon olive oil
- •1 lb ground beef, 80/20 lean
- •1 medium yellow onion, chopped
- •3 garlic cloves, minced
- •2 tablespoon tomato paste
- •28 oz crushed tomatoes
- •0.5 cup beef broth
- •1 tablespoon apple cider vinegar
- •1 teaspoon Dijon mustard
- •1 teaspoon dried marjoram
- •0.5 teaspoon dried thyme
- •1 large bay leaf
- •0.5 teaspoon granulated sugar
- • to taste salt
- • to taste black pepper, freshly ground
- •12 oz spaghetti
- •2 tablespoon fresh parsley, chopped
Instructions
- 1.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain off any excess fat.
- 2.
Reduce heat to medium. Add the chopped yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.
- 3.
Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, allowing the tomato paste to darken slightly and deepen in flavor.
- 4.
Pour in the crushed tomatoes, beef broth, apple cider vinegar, and Dijon mustard. Add the dried marjoram, dried thyme, bay leaf, granulated sugar, salt, and freshly ground black pepper. Stir everything to combine.
- 5.
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 30-40 minutes, stirring occasionally. This simmering time allows the flavors to meld and develop. For an even richer flavor, you can simmer it longer, up to 1.5 hours.
- 6.
While the sauce simmers, cook the spaghetti according to package directions until al dente. Drain well.
- 7.
Once the sauce has finished simmering, remove and discard the bay leaf. Taste the sauce and adjust seasonings (salt, pepper, or a pinch more sugar/vinegar) as needed.
- 8.
Serve the German Spaghetti Sauce generously over the hot, drained spaghetti. Garnish with fresh chopped parsley before serving.
Tips
- 💡Don't rush the browning of the beef; good caramelization adds depth to the sauce. Make sure to drain excess fat to prevent a greasy sauce.
- 💡The simmering time is crucial for flavor development. The longer the sauce simmers (within reason), the more complex and integrated the flavors will become.
- 💡For an extra layer of flavor, consider adding a finely grated carrot or bell pepper along with the onion; they will melt into the sauce and add sweetness and nutrients.
- 💡This sauce freezes beautifully. Make a double batch and freeze portions for quick weeknight meals. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- 💡Serve with a side of crusty bread to soak up every last bit of delicious sauce.
Recipe from TheCookbook.ai
Created by Basil Roux