dinner
meat
passata
sirloin
spaghetti
sauces
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Umami Meat Sauce and Spaghetti

Umami Meat Sauce and Spaghetti

Rachael's Orecchiette With Bacon + More Q & Ray + J Questions An…

This Woman Lost Her House To a Fire On The Same Day Rachael Did …

How To Make Roasted Cauliflower Orecchiette | Atkins Diet Recipe…

We're Gearing Up For The Biggest Day In Football With Brandon Co…

Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …

Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …

Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…

Rob Lowe On His "West Wing" Pride + What It's Like Working With …

How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…

Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…

Ingredients

  • 3 tablespoons olive oil
  • 4 to 6 anchovy filets or 1 teaspoon anchovy paste
  • 4 cloves garlic, thinly sliced
  • 1 small red chili, chopped or 1 teaspoon flakes
  • 1 onion, finely chopped
  • 1 pound ground sirloin
  • 2 tablespoons sun-dried tomato paste
  • 1 tablespoon thyme, chopped
  • 1 bay leaf
  • 1 cup sweet vermouth or dry red wine
  • 2 cups beef stock
  • 1 cup passatta or tomato purée
  • 1/4 cup chopped parsley
  • Salt and pepper
  • 1 pound spaghetti
  • EVOO – Extra Virgin Olive Oil, for topping
  • Pecorino cheese, optional

Yield

Serves: 4

Preparation

Bring a pot of water to a boil for the pasta.

In sauce pot over medium heat, heat oil, 3 turns of the pan. Add anchovies and melt into oil; add garlic, chilies, onions and stir 5 minutes to soften. Add meat and brown and crumble then add paste, thyme and bay. Deglaze pot with vermouth or wine and reduce until almost evaporated. Add stock and passatta, and stir in parsley. Simmer at low bubble for 20 minutes. 

Salt boiling water and cook pasta to al dente, 7-8 minutes.  Add about 1 cup starchy water to sauce then drain pasta and toss with sauce to coat. Serve in shallow bowls garnished with a drizzle of EVOO and some cheese, if you like.