Banda Spaghett Recipe

Cook pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 400 g dried spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 250 ml of the pasta cooking water, then drain the spaghetti and set aside.

Sweat aromatics

In a large heavy skillet or sauté pan over medium heat, warm 3 tablespoons olive oil and 1 tablespoon butter until butter melts. Add 1 cup finely diced yellow onion and cook, stirring occasionally, until translucent and starting to brown, about 6–8 minutes. Add 4 minced garlic cloves and cook until fragrant, about 30 seconds.

Brown the meat

Increase heat to medium-high, add 300 g ground beef and 150 g removed-casing Italian sausage. Break meat up with a spoon and cook until well browned and no longer pink, about 6–8 minutes. Season lightly with 1/2 teaspoon salt and 1/2 teaspoon pepper while browning. Drain excess fat if the pan is very greasy, leaving a bit for flavor.

Develop sauce base

Stir in 2 tablespoons tomato paste and cook, stirring, 2 minutes to caramelize and deepen flavor. Pour in 120 ml red wine (if using) and deglaze the pan, scraping up browned bits; reduce until the wine is nearly evaporated, about 2–3 minutes.

Simmer

Add 800 g canned crushed tomatoes, 250 ml beef stock, 1 teaspoon brown sugar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 20–25 minutes, stirring occasionally to meld flavors.

Finish sauce

Stir in 60 ml heavy cream and 60 g grated Parmesan; simmer 2–3 minutes to thicken slightly and round out acidity. Taste and adjust seasoning with additional salt and pepper as needed. If the sauce is too thick, add up to 100 ml reserved pasta water to reach desired consistency.

Add the drained spaghetti to the pan with the Banda sauce (use a large skillet or return the sauce to the pasta pot if needed). Toss thoroughly over low heat for 1–2 minutes so the pasta absorbs sauce. If the pasta seems dry, add small amounts of the reserved pasta water until the sauce clings.

Remove from heat, stir in 1 tablespoon extra-virgin olive oil and 2 tablespoons chopped fresh parsley. Divide among 4 plates and top each serving with remaining grated Parmesan (about 15 g per plate). Serve immediately.