Mr Call’s Spaghetti with Meat Sauce

The New York socialite, Nan Kempner, was famous for her “Spaghetti Sunday’s”. Who came? Only a cherry-picked who’s who of the international jet set, titans of Wall Street, a smattering of celebrated artists and designers, auction types, show folks, and anyone posh who happened to be in from out of town. “Wear whatever you’re already in,” said Nan, and nobody missed it. She would hold these “salons’ a couple times a month, and always serve the same exact thing: Spaghetti with meat sauce.

Inspired by this legendary tale, I started perfecting my own recipe years ago. I craved a sauce that was rich and velvety with a fine texture - as if it had been simmering all day on the stove - yet it had to be easy. This is my latest incarnation of the recipe. It comes together in less that 30 minutes and uses straightforward ingredients.

For a recent cocktail party at Park Imperial South, we made a big pot of this and served with champagne. The guests (many of whom hadn’t touched a carb in ages) devoured with glee. There is something about spaghetti that just makes everyone smile. I am sure that Nan would have been proud.

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Mr Call's Spaghetti with Meat Sauce

( 0 reviews )

Yield 4

Author Mr Call

Prep time

15 Min

Cook time

45 Min

Inactive time

30 Min

Total time

1 H & 30 M

I have perfected this recipe over the last ten years or so. There are a few nuanced steps that truly set the final version apart. Be sure to follow the recipe exactly the first time. After that, by all means get creative.

IngredientsUSMetric

For the sauce

• 1 lb 80/20 ground beef
• 1 yellow onion chopped fine (I use a chopper)
• 1 piece Pepperidge Farm white sandwich bread (crust removed)
• 1/4 cup heavy cream
• 1 teaspoon kosher salt
• 1 teaspoon oregano
• 1/2 teaspoon unflavored Knox gelatin
• 2 cloves garlic put through a garlic press
• 1/2 teaspoon fresh cracked pepper
• 1 28 ounce can SMT crushed tomatoes
• 1 lb Garofalo Spaghetti

Instructions

For the sauce

1. In a medium bowl, combine bread, cream, salt, pepper, oregano and garlic with your hands until a loose paste is made. Add more cream as necessary until smooth.
2. Add gelatin to this mixture and combine with hands (The gelatin give the sauces a texture of a sauce that has been cooking all day on the stove...without the investment of time). The resulting paste is your "flavor paste".
3. Add meat to the bowl combine by hand until VERY well combined. The meat mixture should lighten up a few shades to a rosy pink and the texture should be smooth.
4. Heat a dutch oven over medium heat. When warm, start adding the onions and fry until translucent. About three minutes.
5. When onions are done, start adding the meat mixture by loose handful. As you add it in, break apart browned meat into a very fine crumb. You are looking for pea sized bits or less here. The finer the better.
6. After you have browned all of the meat, add crushed tomatoes. Combine with a wooden spoon. Place lid on top, left opened a bit so steam can escape, and turn down the heat to low/simmer. You want to reduce the heat enough so that barely a few bubbles are released every few minutes. Its better to error on the side of too little heat than too much.
7. Let it sit at this low simmer for 30 minutes to come together, stirring occasionally (you really shouldn't fuss with it much at this phase"). Taste to correct seasoning. I generally find a bit more salt at this stage does wonders.
8. Prepare spaghetti according to package instructions and serve.

Notes

Serves four as a main course/ Eight as an appetizer (yes...I serve pasta as an appetizer)

Recommended Products:

Garafolo Spaghetti

San Marzano Crushed Tomatoes

Ground Meat Chopper

Nutrition Facts

Calories

856.56

Fat

30.62

Sat. Fat

12.58

Carbs

106.2

Fiber

8.31

Net carbs

97.89

Sugar

13.73

Protein

39.42

Sodium

962.43

Cholesterol

97.32

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