Spaghetti is a staple dish in most households, but wait till you try this recipe. This recipe isn't your average "run of the mill" spaghetti meat sauce. This recipe will make you look like a 5-star chef.
Yield: Approx 4 Servings
Prep Time: 10 minutes
Cook Time: 45 minutes
1 8oz Package of Spaghetti Noodles
1 lb of R-C Ranch Ground Beef 80/20
1 medium Onion diced
1 large garlic clove minced
1 8oz container of sliced baby bella mushrooms (optional)
20oz of tomato juice
1 6oz can of tomato paste
1 8oz cup red wine (adjust to your taste)
1 tablespoon of Chili sauce (heinz) *Do NOT leave this out
1 teaspoon of dried basil
1/2 teaspoon of granulated sugar
¼ teaspoon of freshly ground pepper
¼ teaspoon of cayenne pepper (optional)
Fresh Basil Leaves (for garnish)
In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
Bring a medium sauce pot to medium-high heat and brown the ground beef. Once the ground beef is also cooked through, add the onion and cook for 1-2 mins and then add in the garlic and cook for 30 seconds. Add in the mushrooms and cook for 2 minutes while continuing to stir the mixture.
*Note: I usually don't drain off any of the fat from the Wagyu Beef as I think it adds a lot of flavor to the dish. You are more than welcome to drain off any fat at this point in the process.
Add the remaining ingredients and stir to combine.
Bring to a boil and then simmer on low heat for 30 mins, stirring occasionally.
Turn the heat off and serve the Texas meat sauce over the cooked spaghetti and garnish with fresh basil leaves.