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Granny Spaghetti

A rich, slow-simmered Creole spaghetti sauce made with a homemade roux, ground meat, tomatoes, and Louisiana seasoning. Comforting, old-school, and full of flavor.
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Ingredients
  

  • 1 can Root One tomato paste 6 oz
  • 2 cans tomato sauce 15 oz each
  • 1 large onion chopped
  • 1 bell pepper chopped
  • 1 head of garlic cloves minced
  • 1½ –2 lbs ground meat beef, or mix with pork/sausage if desired
  • 2 –3 tbsp sugar
  • 2 –3 tbsp salt to taste
  • 1 tsp black pepper
  • ½ cup vegetable oil for roux
  • ½ cup all-purpose flour for roux
  • Water use tomato sauce cans to measure — about 2 cans worth
  • Grated Parmesan cheese for serving
  • Cooked spaghetti noodles

Method
 

Make the roux:
  1. In a large heavy pot, heat oil over medium heat. Whisk in flour and stir constantly until the roux turns a deep caramel brown.
Build the base:
  1. Add chopped onion, bell pepper, and minced garlic directly into the hot roux. Stir constantly — the mixture will thicken. Cook for 2–3 minutes until fragrant.
Add tomato paste:
  1. Stir in one can of tomato paste and cook for another few minutes, letting it deepen in color and flavor.
Add tomato sauce and water:
  1. Pour in the tomato sauce, then refill each can twice with water (for about 4 cans total). Stir well to combine.
Simmer:
  1. Bring to a gentle simmer and cook for 1 hour, stirring occasionally.
Brown the meat:
  1. In a separate skillet, brown ground meat with salt and pepper. Drain excess grease.
Combine and season:
  1. Add browned meat to the sauce. Stir in sugar and salt, adjusting to taste. Continue simmering another hour, uncovered, until rich and thick.
Serve:
  1. Spoon over spaghetti noodles and top with grated Parmesan. Best enjoyed with garlic bread and good company.