Homemade Spaghetti with Meat Sauce

Steps 8

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1. 1

   Mix the dough: Place 2 cups of all-purpose flour on a clean counter, make a well in the center, and add 2 whole eggs plus 4 egg yolks. Whisk the eggs with a fork, then slowly fold the flour in until a thick dough forms.

2. 2

   Knead: Knead the dough by hand or with a mixer dough hook for about 10 minutes until smooth. Wrap in plastic and rest at room temperature for 30 minutes.

3. 3

   Roll and cut: Divide the dough into sections, roll it out thin using a pasta machine (working down to setting 5 on a KitchenAid or Atlas machine), and run the sheets through the spaghetti cutter attachment.

4. 4

   Brown the meat: In a large pot or Dutch oven, brown 1 lb of ground beef and 8 oz of Italian sausage over medium-high heat, breaking it down into small pieces. Drain excess grease if needed.

5. 5

   Sauté aromatics: Add 1 diced yellow onion and 4 to 5 minced garlic cloves, cooking until soft and fragrant.

6. 6

   Simmer the sauce: Stir in 3 tablespoons of tomato paste, 15 oz of tomato sauce, and 28 oz of crushed or whole peeled tomatoes (crushed with a smasher). Add 1 tablespoon of sugar to balance the acidity, along with Italian seasoning, garlic powder, salt, pepper, and a splash of beef broth or water.

7. 7

   Combine: Simmer on low heat for 30 minutes to an hour (or longer for deeper flavor), then toss your cooked spaghetti directly into the sauce with a splash of reserved pasta water.

8. 8

   Cook: Drop the fresh noodles into heavily salted boiling water for 3 to 5 minutes until they float.