Baked Spaghetti Sauce
Baked Spaghetti Sauce
Rating: (1 rated)
  • 1 lb (455 g) ground meat (veal, beef and pork mixture)
  • 2 tbsp (30 ml) olive oil
  • 1/4 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 tbsp (30 g) unbleached all-purpose flour
  • 3 cups (750 ml) chicken broth
  • 6 tbsp (90 ml) tomato paste
  • 1 clove garlic, chopped
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • In a large non-stick skillet over medium-high heat, cook the meat in 1 tbsp (15 ml) of the oil, breaking it up with a wooden spoon until browned. Season with salt, pepper and the dried herbs. Stir well. Set aside.
  • Meanwhile, in an ovenproof saucepan over medium heat, soften the onion and carrot in the remaining oil (1 tbsp / 15 ml). Sprinkle with the flour and cook for 2 minutes while stirring. Add the broth and tomato paste. Bring to a boil, stirring constantly. Add the cooked ground meat to the sauce and stir in the garlic.
  • Cover and bake for 30 minutes. Remove from the oven. Adjust the seasoning. Let cool.
  • Serve with pasta or transfer into a 4-cup (1 litre) jar and refrigerate. The sauce will keep for up to 3 days in the refrigerator.
  • Description
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