Homemade ground beef spaghetti sauce with fresh ingredients and herbs is superior to canned sauce, which often contains chemicals and loses flavor during processing. The best ground beef is chopped chuck, cooked over medium-low heat, and seasoned with caramelized onions. Fresh tomatoes, Roma or plum, are best for flavor, and fresh herbs like sweet basil and oregano add depth. The sauce should mature in the fridge for 24 hours before serving.
Canned spaghetti sauce has its many convenient benefits, but it just can’t compare to homemade sauce with ground beef. Processed foods often contain chemicals and additives to preserve the food for long periods of time, and much of the rich flavor is lost when canned sauces are processed. The meat in an exceptional homemade ground beef spaghetti sauce should be fresh and of high quality with moderate fat content. Such a recipe should also include fresh ingredients and herbs. For best results, the sauce needs to ripen, allowing the savory flavors of the ingredients to ripen.
Generally, the best ground beef is chopped chuck. This type contains more fat than ground sirloin and ground round. The fat gives the meat its savory flavour. Ground beef is best cooked over medium-low heat, as this keeps the fat, and therefore its flavor, from evaporating too quickly.
When cooking with beef, it is important to kill any residual pathogens or bacteria in the raw meat. Ground beef should be precooked well, though not overcooked. The juices from the beef should be clear, but the meat should never dry out or burn. The savory and sweet chopped white onions should be seasoned with the fried meat, as the caramelized onions add a succulent flavor to the sauce. After the meat is cooked, it should be slightly drained of excess fat.
The best tomatoes for ground beef spaghetti sauce are fresh tomatoes. While convenient, canned tomatoes lack the tangy taste of vine-ripened fruit. Roma or plum tomatoes provide the best flavor for sauces, as these tomatoes are thick and flavorful, not watery like their larger counterparts. The skins can be removed by boiling the tomatoes for a few minutes until the skins begin to peel. Once peeled, the whole tomato can be roughly chopped and simmered in a pot of fresh beef broth, over low heat.
Fresh herbs and spices are incremental to the delicious ground beef spaghetti sauce. The sweet basil leaves, lightly chopped, add sweetness and compensate for the acidic properties of the tomatoes. Fresh oregano, minced garlic, and freshly grated Parmesan provide a powerful potpourri that tingles the tongue and nose.
Finally, a good ground beef spaghetti sauce takes some time to mature. Many tomato-based foods benefit from some time in the fridge, as this allows the ingredients to meld into a well-blended, savory mixture. After about 24 hours, the ground beef spaghetti sauce should be gently reheated and served with steamed noodle dishes. A parsley garnish adds epicurean panache.
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