George’s Meat Sauce With Pasta

If you have ever seen “You’ve Got Mail,” then you know who George is. He is always unsure if he should add sausage or just beef to his meat sauce. It is a wonderfully cozy movie that is perfect for fall. This recipe is a nod to not only “You’ve Got Mail” but also George.

This recipe would make George happy because we took the confusion out of his dilemma. We simply added both, and it is so cozy and fitting for the movie and the fall season. It is a simple recipe that simmers to perfection and is spooned on top of pasta. Because it is chock-full of meat, it pairs well with any pasta you choose. It’s wonderfully simple.

Let’s make George’s easy peasy meat sauce.

INGREDIENTS:

1 Lb. Italian sausage
1 Lb. Ground beef
1 Onion – finely diced
3 cloves of garlic – minced
28 Oz. Crushed tomatoes
15 Oz. Tomato sauce
2 Tbsp. Tomato paste
1/2 C. Water
1 Tsp. Italian herb blend ( or Italian seasoning)
1/2 Tsp. Dried basil
1/2 Tsp. Dried oregano
1/2 Tsp. Sugar ( or you can grate 1/2 Carrot and cook with the onion and beef mixture)
Salt and pepper – to taste
12 Oz. Pasta of choice ( I use spaghetti)
Parmesan for topping/serving

DIRECTIONS:

1. In a skillet over medium heat, add the sausage and beef. Break apart with a wooden spoon until crumbly.
2. Season with salt and pepper.
3. Add the onion and mix well. Cook until the onions are tender and the beef and sausage are cooked completely through. Stirring occasionally. (Add the carrot here if you are using this instead of sugar)
4. Add the garlic and mix well. Cook for 30 seconds.
5. Add the tomato paste and mix well. Cook for 1 minute.
6. Add the crushed tomatoes, tomato sauce, water, herb blend, basil, oregano, sugar, salt, and pepper. Mix well.
7. Bring to a simmer, reduce the heat to low, and let simmer, stirring occasionally, until nice and thick. This should take about 30 to 40 minutes.
8. About 20 minutes before the sauce is done you can bring a pot of water to a boil and salt it. This should take about 10-15 minutes. Add your pasta of choice and stir for about 2 minutes to prevent sticking. Cook the pasta until al dente. This truly depends on the pasta you choose, so read the directions on the box. It typically takes about 10 minutes. You can taste a pasta noodle, and if the center has a slight bite to it, you are good to go, and you can drain the pasta. If the pasta gets to thick for your liking, you can add some pasta water to slightly thin it out, but you want the sauce to be on the thicker side.
9. Serve the meat sauce over the pasta and top with a bit of grated parmesan.

NOTES:

• I kept this meat sauce simple but simmered it long enough to develope the flavors of the sauce.
• I always reserve about 1/4 cup of the pasta water to add to the sauce. I let it simmer about 10 minutes longer to get nice and thick so it coats the pasta beautifully, but thin enough so that it isn’t one big clump of sauce sitting on top of the pasta that is hard to adhere to the pasta. If you like your sauce a bit thinner, then add more pasta water to thin it out. I find that having it nice and thick really brings home the move and the aesthetic of the entire meal.
• Serve with a side salad or garlic bread. Serve it however you enjoy your pasta.
• Season with salt and pepper as you go so you do not over-salt your dish. Always taste before you serve. Add a bit and then taste. You can always add more salt if need be, but you can not take it out. So taste and adjust.
• You can simmer this longer if you wish. Just add a bit more water or pasta water as you simmer. Simmer until the pasta sauce is thickened. 30 to 40 minutes is just the right amount of time for us.
• Don’t overcook your pasta. You want the pasta just done but not mushy. A slight bit in the center of the pasta is perfect. It should not be crunchy on the inside of the pasta, and it should not be mushy through and through either. It is a delicate balance between perfect and overdone.