Prep 3 mins
Cook 20 mins
This is a spicy staple in my kitchen. Reactions vary depending on the eater's tolerance for hot and spicy foods. I'm not sure why I started putting serranos in my spaghetti sauce, but now it's just not the same if they're not in it. This recipe can also be made using 3/4 of a jar of Ragu rather than the tomato paste. I think the texture is a lot nicer when I cook it that way, and I don't feel like it's cheating because it gets a complete makeover on the way from the jar to the plate.
- 1 lb ground beef
- 16 ounces tomato paste
- 3 serrano peppers, chopped
- 1 clove garlic, crushed
- 1 bay leaf
- 3 teaspoons oregano
- 2 teaspoons basil
- 1⁄4 teaspoon sage
- 1 pinch dried cilantro
- 1⁄2 red bell pepper, diced to be added with cilantro (optional)
- In medium saucepan on medium heat, brown meat along with bay leaf, oregano, basil, sage, garlic and serranos.
- As meat turns from red to browny-pink, add cilantro (and red pepper, if you're adding it).
- When meat is completely brown, add tomato paste and stir in thoroughly.
- Optional: If draining grease, do so before adding sauce.
- You may want to add more oregano and basil to taste after draining.
- Cover, reduce heat and simmer for 10 minutes.
- Serve over pasta.