Papa Oade’s Pasghetti Recipe

Prepare base vegetables

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbs olive oil. When shimmering, add the diced onion, grated carrot, and diced celery. Sauté, stirring occasionally, until softened and translucent, 6–8 minutes. Add 4 tbs minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork in a single layer. Let sit 2 minutes to develop color, then break up with a spoon and continue to brown until no pink remains, about 6–8 minutes. Use a spoon to scrape any browned bits from the bottom.

Deglaze and build flavor

Stir in 3 tbs tomato paste and cook 2 minutes, stirring, to caramelize slightly. Pour in 1/2 cup red wine (if using) and simmer 2–3 minutes to reduce slightly, scraping the pot bottom. Add 1 cup beef stock and stir to combine.

Add tomatoes and seasonings

Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1 tsp black pepper, 1.5 tsp kosher salt, and 1 tsp brown sugar. Stir to combine and bring to a gentle simmer.

Slow simmer

Reduce heat to low so the sauce is at a bare simmer. Partially cover the pot with a lid slightly ajar and simmer gently for 1 to 1.5 hours, stirring every 10–15 minutes to prevent sticking. If the sauce reduces too much, add up to 1/2 cup water or stock.

Finish with milk and herbs

About 10 minutes before serving, stir in 1/2 cup whole milk and 2 tbs chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tbs kosher salt. Add 12 oz spaghetti and cook according to package directions until al dente (typically 8–10 minutes). Reserve 1 cup pasta cooking water, then drain the pasta.

Combine pasta and sauce: Return the drained spaghetti to the empty pot or a large sauté pan set over low heat. Add a generous scoop of meat sauce and 2–3 tbs reserved pasta water. Toss gently until pasta is evenly coated, adding additional sauce or pasta water to reach desired consistency. Heat through 1–2 minutes.

Preheat oven to 400°F (200°C). Slice the baguette in half lengthwise or into 1-inch thick slices if preferred.

In a small bowl, combine 4 tbs softened butter, 3 tsp minced garlic, 1 tbsp chopped parsley, 0.25 tsp salt, and 2 tbs grated Parmesan (optional). Mix until smooth.

Spread the garlic butter evenly over the cut sides of the bread. Place on a baking sheet and bake 8–10 minutes until butter is melted and edges are golden. For crispier top, broil 1–2 minutes watching closely to avoid burning.

Remove from oven and slice if you baked whole. Keep warm until ready to serve.

Divide the coated spaghetti among 4 plates (servings). Spoon additional meat sauce over each portion as desired.

Drizzle each plate with 1 tsp extra-virgin olive oil, sprinkle 1 tbsp fresh herbs and about 1/4 cup freshly grated Parmesan distributed among servings. Serve with garlic bread on the side.