The best spaghetti sauce

I’ve been making spaghetti sauce of one kind or another for the last thirty years. The kind that I’ve come to appreciate the more I make it is a ratio of two parts ground chuck to one part crushed tomatoes. It’s meaty, it’s thick, it does not have a runny consistency in the bottom of the pot and it’s full of flavor because I brown the ground beef until it’s really brown, not gray, and I add a dash of smoked paprika to give it that unami flavor punch. The last time I made this sauce I also added a bit of tomato paste once the meat had browned to just give it a bit more of a flavor boost. The only instructions for the ingredient list below are to brown the ground beef (really, so you can see browned parts), add the tomato paste. Saute the celery/carrot/onions until starting to brown. Add the garlic and cook another t30 seconds. Add everything else.

Spaghetti Sauce

2 lbs. ground beef

1 tablespoon tomato paste

1 28-ounce can crushed tomatoes

1/3 cup diced celery

1/3 cup diced carrots

1/3 cup diced onion

2 large garlic cloves, diced

2 tbls. Italian herbs

½ tsp. smoked paprika

Salt and Pepper

Tonight, I’m taking the leftover sauce and making a football-watching pizza. Dough from the refrigerator case, leftover sauce, caramelized onions, shredded Cheddar cheese. Green salad with Ina Garten’s vinaigrette to accompany. Yum.

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