Who's up for Spaghetti?

by zesty on October 30, 2008 · 54 comments

Thursday is here which means that there’s only one more day until Halloween!  Welcome everybody to another silly episode of me trying to write something witty before we get to today’s recipe.  This recipe was inspired by my little guy who is 3 1/2 years old as he was asking if we could have space worms for dinner last night or AKA Spaghetti.  So of course I said yes, anything to get him from eating peanut butter sandwiches or chicken nuggets.

So with that being said, I tend to do my spaghetti sauce in two stages. First stage is to brown the meat and then use the pan drippings to move on to the vegetable and tomatoes.  If you have the time, which is not much longer than opening a can of your favorite spaghetti sauce, give this sauce a try.

My tomato sauce has been tweaked and modified over the years to try and come up with a unique and rich flavour to tantalize everyone’s taste buds. The basis of the sauce stems back to the no nonsense tomato sauce recipe.


  • 2 Tsp extra virgin olive oil
  • 1/2 lb. Lean Ground Beef
  • 1/2 lb Lean Ground Pork
  • 1 medium onion, diced
  • 1 Tbsp. minced ginger
  • 3-5 cloves garlic, crushed and sliced thinly
  • 1/2 to 1 cup diced, fresh basil. (It’s your call. I usually use close to a cup)
  • 1/2 cup red wine. (Good enough quality to drink)
  • 1 Tsp sugar (or Splenda)
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Cracked Black Pepper
  • 1 28 oz. can crushed or diced tomatoes.
  • 1 t lemon juice (optional)
  • 1/4 Cup Parmesan Cheese


  1. Cook pasta according to the directions.
  2. Add meat and ginger to pan and cook until brown.  Drain excess fat and remove meat from pan.
  3. Leave the pan dirty with flavour from the meat and sauté onions in olive oil over low heat, covered, for 10-12 minutes.
  4. Add garlic and basil, re-cover, for another 5 minutes or so.
  5. Add meat back in the pan.
  6. Uncover and add wine. Reduce by about half.
  7. Add tomatoes, S & P, and simmer for 15 minutes. You can reduce the sauce further and intensify the flavour.
  8. Add the lemon juice about 3-4 minutes before finishing.
  9. Fresh Italian Parsley can be added at the end if you like it.
  10. Serve over cooked spaghetti.
  11. Top with Parmesan Cheese.
  12. Enjoy!

Zesty Tip:  When cooking any type of pasta, make sure you salt the water very well.  If not the pasta will be flat and taste very bland.  Also when making sauces, it is an excellent idea when draining your pasta to add a little bit of the pasta water to your sauce.  This will give your sauce an extra layer of flavour.

As for the usual, I would like to know something! What is your favorite drink to serve with a big platter of spaghetti? Also I am trying to reach an individual goal for this post.  I have never had over 60 comments on any post yet in zesty land… so I am asking very politely (of course) for every reader of this post to write a quick little comment and let me know what you think of either the pasta, the site in general or what you drink when you eat spaghetti.  For me I am a big milk fan with my spaghetti!

Thanks everyone and have an awesome Thursday!


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