Spaghetti Sauce Irish Style
Submitted by ib6ub9
Irish-style spaghetti sauce with ground beef, red wine, tomato puree, chicken broth, and a warm hint of nutmeg. Simmered for an hour into a rich, velvety meat sauce.
YIELD
8 servingsPREP
15 minCOOK
90 minREADY
1 hrsLeave it to the Irish to take a simple meat sauce and quietly make it one of the best you’ve ever tasted.
Ground beef browns in a mix of butter and olive oil with onion and garlic, then red wine goes in and simmers until it reduces by half, concentrating into something deeply savory.
Tomato puree and chicken broth stretch the sauce while nutmeg adds a subtle warmth that you can’t quite put your finger on but would absolutely miss if it weren’t there.
An hour of gentle simmering pulls it all together into a velvety, rich sauce that clings to every strand.
Kitchen Tips
- Let the wine reduce by half before adding the tomato puree. This cooks off the alcohol and leaves behind a concentrated, fruity depth.
- The nutmeg is the secret ingredient. Use just a quarter teaspoon. It adds a warm, almost sweet note that rounds out the acidity of the tomatoes beautifully.
- Simmer uncovered for the last 15 minutes if the sauce seems too thin. It should coat the back of a spoon before you serve it.
Ingredients
Directions
Sauté onion and garlic in mix of butter and oil.
Add meat, and brown.
Add wine, and simmer until ½ the wine evaporates.
Add purée, chicken broth and nutmeg, stir, cover and simmer for 1 hour.
If it’s thinner than you like, uncover and simmer until the thickness is as you like.
Serve over spaghetti or shells.
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