Oma's German Spaghetti Beef (Print Version)
# Ingredients:
→ Main
01 -
450 grams ground sirloin
02 -
120 grams yellow onion, diced
03 -
120 grams celery, diced
04 -
400 grams diced tomatoes, canned or fresh
05 -
56 grams butter (divided, approximately 4 tablespoons)
06 -
5 grams salt (approximately 1 teaspoon)
07 -
0.5 grams ground black pepper (approximately 1/4 teaspoon)
08 -
450 grams spaghetti, cooked
# Instructions:
01 -
Gently cook the diced onions in 14 grams of butter over low heat until just translucent, ensuring they remain white and do not caramelize.
02 -
Increase heat to medium-high, add ground sirloin, salt, and black pepper to the onions, and cook until the beef is browned, tasting for seasoning and adjusting salt as needed.
03 -
Stir in diced tomatoes and celery, cover with a lid, and simmer on medium-low heat until the celery is softened, about 15 to 20 minutes.
04 -
Turn off the heat, mix in the remaining butter to enrich the sauce, then spoon over freshly cooked spaghetti and serve immediately.
# Notes:
01 -
For best texture, avoid overcooking the onions; they should be softened but not brown.
02 -
Sauce can be frozen in an airtight container and reheated for later meals.
03 -
Garnish with freshly grated parmesan cheese for added flavor.