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November 3, 2015- by Steven E. Greer
I make a nice spaghetti and meat sauce, if I do say so myself. There is a trick I learned.
The Maillard reaction creates that brown outer surface of cooked meats which delivers the flavor. To get a great Maillard reaction, I take two-pounds of 93% lean ground sirloin from Whole Foods and make what is basically a pancake out of it. I let the whole solid sheet brown on one side and then flip it intact.
Only after both sides of the pancake are browned do I break it up into chunks. Then, I remove the meat from the pan, dice some onions, melt them into butter and olive oil, and add the meat back. I season with salt, pepper, and oregano.
Then, I use De Cecco fine spaghetti pasta and Uncle Steve’s sauce.
Put those three components together and you will make a dish much better than you can find at most restaurants.
Is it authentic Italian? Who cares. It’s good.
Looks great