A rich, savory meat sauce simmered with herbs and tomatoes, clinging perfectly to tender spaghetti. This hearty Italian-American classic is pure comfort food, ready for your next family dinner.
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
Crisp romaine lettuce and crunchy croutons tossed in a creamy, umami-rich dressing made from scratch. This classic Caesar salad is a timeless favorite, perfect as a lunch or a sophisticated side dish.
About Spaghetti with Meat Sauce, Garlic Bread and Caesar Salad
Soul-satisfying spaghetti with rich meat sauce, garlic bread, and a fresh Caesar salad. Dinner sorted!
This american dish is perfect for dinner. With 1722.51 calories and 78.28999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Red Pepper Flakes (optional)
1 tsp Salt (for the sauce)
0.5 tsp Black Pepper (freshly ground)
1 lb Spaghetti
0.5 cup Parmesan Cheese (freshly grated, for serving)
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
2
Brown the Meat
Increase the heat to medium-high, add the ground beef to the pot.
Use a wooden spoon to break the meat apart as it cooks. Continue cooking until it is browned all over, about 6-8 minutes.
If there is excessive grease, carefully drain most of it from the pot.
3
Build and Simmer the Sauce
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens the tomato flavor.
Pour in the crushed tomatoes and beef broth. Add the dried oregano, dried basil, sugar, red pepper flakes (if using), 1 tsp salt, and black pepper.
Stir everything together until well combined. Bring the sauce to a gentle boil, then reduce the heat to low.
Cover the pot partially with a lid and let the sauce simmer for at least 45-60 minutes, stirring every 15 minutes to prevent sticking. A longer simmer develops a richer flavor.
4
Cook the Spaghetti
About 15 minutes before the sauce is finished, bring a large pot of water to a rolling boil.
Add 1 tbsp of salt to the boiling water, then add the spaghetti.
Cook according to package directions until al dente (firm to the bite), typically 8-10 minutes.
Before draining the pasta, reserve about 1 cup of the starchy pasta water.
5
Combine and Serve
Drain the cooked spaghetti well.
Add the drained spaghetti directly into the pot with the meat sauce. Use tongs to toss everything together until the pasta is thoroughly coated.
If the sauce is too thick, add a splash of the reserved pasta water to help it emulsify and create a silky consistency that clings to the pasta.
Serve immediately in warm bowls, garnished with a generous amount of freshly grated Parmesan cheese and chopped fresh parsley.
334cal
8gprotein
35gcarbs
18gfat
Ingredients
1 loaf Baguette (About 16-18 inches long)
0.5 cup Unsalted Butter (Softened to room temperature)
5 cloves Garlic (Freshly minced)
2 tbsp Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare Oven and Bread
Preheat your oven to 400°F (200°C).
Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2
Create the Garlic Butter Spread
In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
If using, stir in the grated Parmesan cheese.
Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3
Assemble the Garlic Bread
Place the bread slices on a large baking sheet, arranging them in a single layer.
Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5
Serve Warm
Remove the garlic bread from the oven.
Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.
2 heads Romaine Lettuce (Medium-sized, washed and dried)
1.5 cup Croutons (Store-bought or homemade)
0.5 cup Parmesan Cheese (Freshly grated, plus more for garnish)
2 cloves Garlic (Minced)
3 fillets Anchovy Fillets (Packed in oil, minced)
1 pc Large Egg Yolk (Pasteurized recommended)
1 tsp Dijon Mustard
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Worcestershire Sauce
0.5 cup Extra Virgin Olive Oil
0.5 tsp Kosher Salt (To taste)
0.5 tsp Black Pepper (Freshly ground, to taste)
Instructions
1
Prepare the lettuce. Wash the romaine leaves thoroughly, then dry them completely using a salad spinner or by patting with paper towels. Chop or tear into bite-sized pieces. Place in a large salad bowl and chill in the refrigerator for at least 10 minutes while you prepare the dressing.
2
Create the dressing base. On a cutting board, sprinkle a little salt over the minced garlic. Use the flat side of a chef's knife to press and scrape the garlic into a smooth paste. Add the minced anchovy fillets and continue to mash until a cohesive paste forms.
3
Mix the dressing. In a medium bowl, combine the garlic-anchovy paste, egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk vigorously until the mixture is smooth and slightly frothy, about 30 seconds.
4
Emulsify the dressing. While whisking constantly, begin adding the olive oil one drop at a time. Once it starts to thicken, you can pour the remaining oil in a very thin, steady stream. Continue whisking until all the oil is incorporated and the dressing is thick and creamy.
5
Finish the dressing and assemble the salad. Stir 1/4 cup of the grated Parmesan cheese into the dressing, along with the salt and black pepper. Taste and adjust seasoning if needed. Remove the chilled lettuce from the fridge, pour about three-quarters of the dressing over it, and toss gently to coat. Add the croutons and the remaining 1/4 cup of Parmesan cheese, and toss briefly once more.
6
Serve immediately. Garnish with extra freshly ground black pepper and shaved Parmesan if desired.
