Spaghetti Sauce From Scratch / Cara Membuat Sos Spaghetti

https://youtu.be/YzA_wpbAhFM

This is my version of the "Hot-tempered" Arrabiata Spaghetti Sauce. The original version does not use ground meat. The sauce is essentially a simple meat spaghetti sauce that gets spiked with some hot green and bird's eye chilies. The result is AMAZING and it goes well with spaghetti or vermicelli pasta.

I usually make a big batch and then freeze it in small containers for later use. Very handy when you have guests or are in no mood for cooking. With this sauce available on hand, you can whipped up Fried Macaroni in no time!

Spaghetti Sauce From Scratch / Cara Membuat Sos Spaghetti

RECIPE

Ingredients

750 gr. ground meat

7 medium cans of peeled tomato (Buy the ones produced in Italy) - crushed or liquidized for a few seconds in a blender

1 can of tomato sauce

2 tablespoons of tomato paste

4 cloves garlic - chopped

1-2 onions - diced

4 green chilies - pounded

4 bird's eye chilies - pounded

1/2 cup Olive oil

8 tablespoons sugar

3 tablespoons salt

Directions

1. Heat the oil in a saucepan, saute the garlic until slightly browned, the add in the diced onions and the pounded chilies. Stir-fry for a few minutes until the onions are translucent
2. Add in the minced meat and cook until the meat is browned
3. Liquidize the peeled tomatoes briefly in a blender, then pour it in the saucepan. Add in the tomato sauce and the tomato paste. Mix well
4. Add in the sugar and the salt. Simmer for about 1 hour and the sauce is thick

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