Ingredients for Baked Spaghetti Sauce
- 100g diced pancetta
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 large finely chopped onion
- 2 minced cloves of garlic
- 500g lean ground beef
- 150ml dry red wine
- 1 teaspoon dried oregano
- 700g canned crushed tomatoes
- 50g chopped drained sun dried tomatoes
- 2 tablespoons tomato paste
- salt and pepper to taste
- grated parmesan cheese to taste
- 500g spaghetti
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How to Make Baked Spaghetti Sauce
- Preheat oven to 160°C (325°F).
- In a large oven-safe pot or Dutch oven, fry the 100g diced pancetta and 2 sprigs of rosemary in 2 tablespoons of olive oil over medium heat until the pancetta is golden brown and crispy. Remove the pancetta and rosemary, leaving the rendered fat in the pot.
- Add the 1 large finely chopped onion and 2 minced cloves of garlic to the pot and cook for 3 minutes, until softened.
- Add 500g ground beef and cook for 3 minutes, breaking it up with a spoon. Pour in 150ml of dry red wine and cook for 2-3 minutes, allowing the alcohol to reduce slightly.
- Stir in 1 teaspoon of dried oregano, 700g of canned crushed tomatoes, 50g of chopped drained sundried tomatoes, and 2 tablespoons of tomato paste. Season generously with salt and pepper to taste.
- Bring the sauce to a simmer, then cover the pot and transfer it to the preheated oven. Bake for 1 hour to 1 hour 15 minutes, or until the sauce has thickened and the flavors have melded.
- While the sauce is baking, cook 500g spaghetti according to package directions.
- Once the sauce is cooked, serve it over the spaghetti, topped with the crispy pancetta and rosemary, and grated parmesan cheese to taste.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
59g
Fat
17g
Carbs
8g
