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Ingredients
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Pasta
Dublin Meat Sauce
Marinara Sauce
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4 liters of water to a rolling boil. Add 2 teaspoons of salt to the boiling water.
- 2
Cook Spaghetti
Add 400g of spaghetti to the boiling water. Cook according to package instructions, typically 8-10 minutes, until al dente.
- 3
Drain Pasta
Once cooked, drain the spaghetti in a colander and set aside. You may reserve a cup of pasta water for later use if desired.
Making Dublin Meat Sauce
- 4
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 3 minced garlic cloves, 1 grated carrot, and 1 chopped celery stalk. Sauté until the vegetables are softened, about 5 minutes.
- 5
Cook Ground Beef
Add 500g of ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 7-10 minutes.
- 6
Add Tomatoes and Seasoning
Stir in 400g of canned diced tomatoes, 250ml of beef broth, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring to a simmer.
- 7
Simmer Sauce
Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally until thickened.
Making Marinara Sauce
- 8
Sauté Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute.
- 9
Add Crushed Tomatoes
Stir in 800g of canned crushed tomatoes. Bring to a simmer.
- 10
Season Marinara
Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes. Simmer for 15-20 minutes, stirring occasionally.
- 11
Add Basil
Stir in 1 cup of chopped fresh basil just before serving.
Serving
- 12
Combine and Serve
Toss the cooked spaghetti with either the Dublin meat sauce or marinara sauce. Serve hot, garnished with additional basil or grated cheese if desired.