Description
This hearty spaghetti sauce recipe features ground beef, a classic soffritto base, and a long simmer to develop rich flavor, topped with a vibrant and creamy basil pesto swirl for a gourmet finish.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1.1 lb lean ground beef (85/15)
- 1 large yellow onion, finely diced
- Carrots, finely diced
- Celery, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 oz can crushed tomatoes
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp dried thyme
- 1 bay leaf
- 1 tsp sugar
- 1.5 tsp salt
- 0.5 tsp black pepper
- 12 oz spaghetti
- 2 cups packed fresh basil leaves (for pesto)
- 0.25 cup toasted pine nuts (for pesto)
- 2 cloves garlic (for pesto)
- 0.25 cup vegan parmesan-style cheese (for pesto)
- 0.25 cup extra virgin olive oil (for pesto)
- 1 tablespoon fresh lemon juice (for pesto)
- 0.5 cup heavy cream (for pesto)
- 0.5 tsp red pepper flakes (optional, for pesto)
Instructions
- Brown the Ground Beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned (about 8-10 minutes). Drain any excess fat and set the beef aside.
- Sauté the Vegetables: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant and the tomato paste darkens slightly.
- Simmer the Spaghetti Sauce: Stir in the crushed tomatoes, vegetable broth, dried oregano, basil, thyme, bay leaf, sugar, salt, and pepper. Return the browned ground beef to the pot. Bring the spaghetti sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 45 minutes to 1 hour, stirring occasionally to prevent sticking.
- Prepare the Creamy Basil Pesto Swirl: While the sauce simmers, prepare the pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, 2 cloves garlic, and vegan parmesan-style cheese. Pulse until finely chopped. With the processor running, slowly drizzle in the extra virgin olive oil and lemon juice until a smooth pesto forms. Transfer to a small bowl, then stir in the heavy cream and red pepper flakes until well combined.
- Cook and Serve: Cook the spaghetti according to package directions in a large pot of salted boiling water until al dente. Drain well. Twirl a portion of the hot spaghetti onto each plate. Ladle a generous amount of the rich spaghetti sauce over the pasta. Dollop 1-2 tablespoons of the Creamy Basil Pesto Swirl over the sauce and gently swirl with the back of a spoon. Garnish with additional fresh basil and vegan parmesan.
Notes
Use frozen mirepoix mix for a quick shortcut. Cook the tomato paste until it darkens slightly for a richer flavor. Remember to remove the bay leaf before serving. Toasting the pine nuts enhances their flavor significantly.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (300 g)
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 50 mg
Keywords: Spaghetti sauce, meat sauce, pesto swirl, creamy pesto, ground beef, Italian-American, comfort food, easy dinner, stovetop, family meal