This is seriously the best Italian Meat Sauce. Every time I make it, friends and family ask for the recipe. It is rich. It is savory. This is the sauce you dream of!
Although I call it an “Italian Meat Sauce”, it actually is a type of Bolognese sauce. My recipe came from my Mom, who got the recipe decades ago from her Italian neighbors, Alex and Teresa, in San Francisco. The only changes I’ve made to the recipe is to not use ground veal (I never buy or use veal) or to include rosemary. I personally think rosemary overpowers the dish, but that is my preference. If you love rosemary by all means add a tablespoon of fresh, crushed leaves when you add the other herbs.
You can buy the ingredients for my Italian Meat Sauce at most grocery stores. There is nothing exotic and you might already have on hand most of the ingredients. Even San Marzano whole tomatoes are at my local Walmart and Trader Joe’s. But if you cannot find this type of canned tomatoes, use your favorite brand. Because San Marzano tomatoes tend to be ever so slightly sweeter than regular tomatoes, add a scant teaspoon of white granulated sugar to the batch of sauce as it simmers.
Spaghetti Aglio with Green Peas is a delicious light dinner or late night snack. You can make it in only 15 minutes! Enjoy it with a glass of white wine and crusty rustic bread.
Spaghetti Aglio with Green PeasA delicious light dinner or late night snack, Spaghetti Aglio with Green Peas is made in just 15 minutes!Course: Main Course, SnackServings: 2(Tap or Hover to Scale Servings)
- 6 Ounces Uncooked Spaghetti
- 3 Teaspoons Salt
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Cloves Garlic, Pressed or Minced Finely (2 about Teaspoons)
- 2 Pinches Red Pepper Flakes
- ½ Cup Cooked Green English Peas
- 3 Tablespoons Grated Parmigiano-Reggiano Cheese
- Fill a large pot with cold water, add salt, and bring to a boil over medium high heat. Add spaghetti and cook just before it is al dente.
- Reserve 1/2 cup of pasta water from pot and drain spaghetti.
- Meanwhile, as pasta cooks, heat olive oil in a large skillet over low heat. Add garlic and red pepper flakes. Cook just until garlic and red pepper flakes are fragrant, about 1 to 2 minutes. Do not let garlic brown.
- Add drained spaghetti and toss to coat in spiced garlic oil. Add cooked green peas and reserved pasta water. Continue to cook over medium heat until all is combined and the water is absorbed by the pasta.
- Add grated Parmigiano-Reggiano cheese.
- Stir well and plate immediately… and Enjoy!
Recipe Notes• Always salt the cooking water for the spaghetti. Without salting the cooking water, the pasta will taste flat and require salt later in the cooking of this dish. • Check the pasta package as to the cooking times for the particular brand you are using. Cook the pasta about 1 to 2 minutes less than the minimum time stated on the package. • Frozen green peas are excellent in this dish and an economical alternative to fresh peas. • Although, this dish is using mostly pantry and kitchen staples, the best flavor comes from using the best ingredients. If available, always use the best grade and best tasting olive oil. Also, if available, Parmigiano-Reggiano cheese is preferred for it’s intensely salty-nutty flavor, but parmesan cheese is good too. VARIATIONS & SUBSTITUTIONS • Substitutions for the green (English) peas: Fresh parsley or chives. Sugar Snap Peas – roll cut the sugar snap peas into 1/3” pieces. Cooked asparagus tips. Cooked and shelled edamame. • Add any one of the following: 2 tablespoons finely diced cooked ham or pancetta. 2 tablespoons crumbled bacon. • Garnish with garlic and butter flavored crushed croutons or toasted walnuts.
NutritionCalories: 566kcal | Carbohydrates: 70g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 3618mg | Potassium: 296mg | Fiber: 4g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 15.9mg | Calcium: 124mg | Iron: 1.8mg
All nutritional information on this site is an estimate. Your results may vary.Do you Love this Recipe? Follow Me Today!Go to EnchartedCook