Spaghetti with Meat Sauce by Paulina Fernandez Adarve
Videography and Production by Mimi Soy

Junior International Relations major Paulina Fernandez Adarve from St. Mary’s University demonstrates how to make spaghetti with meat sauce. Adarve likes to cook for friends so they can enjoy eating her food. In this video, she makes spaghetti because it is easy to cook and healthy to eat.

Ingredients

Meat Sauce:

• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 5 cloves garlic, 3 minced and 2 sliced
• 3 tablespoons olive oil, divided
• 16 ounces coarsely ground beef chuck
• 2 (28 oz) cans diced tomatoes
• 1 tablespoon dried oregano
• 2 teaspoons dried basil
• 2 tablespoons tomato paste
• 1 tablespoon ketchup
• 1/3 cup finely grated Parmesan

Pasta:

• 1 gallon water
• 2 tablespoons kosher salt
• 1/2 pound dry spaghetti

Directions

For the meat sauce: Place an 8-quart Dutch oven over low heat. Add the beef, salt, and pepper and stir to combine. Cook, uncovered, over low heat, stirring occasionally.

Meanwhile, place a wide 4-quart pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, stir frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain.

Once the sauce has been cooking for 10 minutes, place the 4-quart pan over medium heat and add 1 tablespoon of olive oil. Once it simmers, add the 2 cloves of sliced garlic and cook for 30-45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining tomato paste, ketchup and stir to combine. Decrease the heat to low and simmer for 10 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil and cook, stirring constantly, for two to three minutes.

Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.

For the pasta: Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than, 5 to 6 minutes. Drain in a colander.

Add the pasta to the meat sauce. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

Filed under: Appetizers, Class Projects, Recipes, Video Features | Tagged: meat, mimi soy, paulina fernandez adarve, spaghetti, tasteofstmu |