food crush

Now that you've made your own stock, It's time to share the love by adding it to some of your own rotating faves, like this.... 💛-Jess xoxo

J

Spaghetti & Meat Sauce


serves 4-6

INGREDIENTS:

1-2 tablespoons olive oil

1 medium onion, largely chopped

2 carrots, peeled & largely chopped

1 celery stalk, largely chopped

1 pound grass-fed ground beef

24 ounce jar of your favorite marinara sauce (I happened to use a creamy tomato basil sauce here)

1/2 cup chicken stock

1/2 cup reserved pasta water

3/4 pound spaghetti

salt and pepper to taste

grated pecorino romano cheese and chopped fresh parsley for serving


PREPARATION:

1) Bring 3-4 quarts water to a boil in a large stock pot. Cook spaghetti according to package directions. Before draining, remember to reserve 1/2 cup of the pasta water.

2) Prepare the base for your pasta sauce by making a mirepoix by chopping onions, carrots, and celery in a food processor until you get a fine chop or mince, depending on your preference. 

Mirepoix (Pronounced: meer-PWAH)


3)Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Add mirepoix, season with a little salt and pepper, and cook until vegetables have softened, about five minutes. Mix in the ground beef, season with more salt and pepper, and stir occasionally until no longer pink, about another five minutes. Now pour in your jar of marinara sauce and 1/2 cup chicken stock. Bring to a boil, then reduce heat to low, and let simmer for about 15 minutes.

4) Add your cooked and drained pasta to the sauce, making sure to incorporate it well. Serve on individual plates or in pasta bowls, and top with grated pecorino romano cheese and chopped fresh parsley.

Enjoy! 

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