Spaghetti with Meat Sauce: The Recipe

Spaghetti with meat sauce is one of the meals responsible for having helped build Terry Pomerantz’ excellent reputation as a cook, with his family and friends. Moreover, Terry adds his own special touch to his spaghetti sauce.

The ingredients for the meat sauce

Before cooking his spaghetti with meat sauce, Terry takes the time to choose delicious ingredients.

Preparing the meat sauce

Here is how Terry Pomerantz likes to prepare his spaghetti sauce.

• Drain and rinse the red kidney beans.
• With a fork or a pestle mash the kidney beans into a puree.
• Finely chop the celery, onions and carrots.
• On medium heat, in a large skillet, cook the ground meats in olive oil.
• Once meat is golden, add the red kidney bean puree and stir. Cook for another minute and set aside.
• In the same skillet, brown the onions, the celery and the carrots in the tomato puree.
• Pour the meat back into the mix.
• Add the tomato juice, the beef broth, the Italian spices and the oregano.
• Add the pieces of roast beef and the Italian sausages.
• Add salt and pepper.
• If the sauce is too acidic, you can add brown sugar.
• Cook for 8 to 10 hours on low heat.

While stirring the sauce, Terry explains: “By cooking the spaghetti sauce slowly, the pieces of roast beef and the sausages have time to release their flavours, making the sauce taste even richer. When it is time to serve, I place the sausages and pieces of roast beef in a large serving plate. I put the plate at the centre of the table so that everyone can share. Try it! Your guests will love it!

Al Dente Pasta

If he doesn’t have time to prepare fresh homemade pasta, Terry Pomerantz uses store-bought pasta

• Cook the pasta in a large amount of salted water.
• Proportions: 1L of water and 10 g of salt for 100 g of pasta.
• Wait until the water is boiling before you add the pasta.
• For store-bought pasta, refer to the box for the cooking time.
• Taste the pasta while cooking by biting into it.
• If you see a small white dot at the centre of the pasta, this means it is cooked “al dente.”
• Drain the pasta and add a bit of olive oil to prevent pasta from sticking together.

And this is how Terry can serve the absolute best spaghetti and meat sauce in town, to his guests. In any case, Terry’s spaghetti definitely certainly fits into the “comfort food” category!

Quebec wines to pair with your pasta dishes

Now that Quebec wines have reached a certain maturity and popularity among wine aficionados, why not pair your spaghetti with a Quebec wine?

Participate in Pomerantz Foundation efforts

The Pomerantz Foundation supports several charity organizations that help children who are different. Terry invites you to join in the Pomerantz Foundation’s efforts, and their partners, so that these children are not excluded from our society and so that they can enjoy a quality of life that is as normal as possible.