Alton Brown Spaghetti And Meat Sauce Recipe

This incredibly rich Alton Brown Spaghetti And Meat Sauce is made with a blend of beef and pork, dried porcinis, and a secret splash of evaporated milk, all ready in about 4 hours. The flavor deepens as the meat braises in wine and broth before ever meeting the tomato reduction, creating a texture that clings perfectly to pasta. I love how the unexpected addition of star anise adds a subtle background warmth you can’t quite put your finger on but absolutely need.

What I Learned Making This

I used to think all meat sauces were just browned beef dumped into jarred marinara, but Alton Brown’s approach completely changed my mind. The biggest lesson here is the “two-pot” technique: braising the meat in milk and wine separately from the tomatoes allows the proteins to become tender without getting tough from the acid too early. It sounds like extra dishes, but the melt-in-your-mouth texture of the pork and beef is undeniably worth the cleanup.

Another surprise was the spice bag containing star anise and cloves. I was skeptical about putting licorice flavors in a savory Italian-American dish, but trust me, it works. It doesn’t taste like dessert; instead, it amplifies the meatiness and mimics the complexity of a sauce that has simmered for days, not just hours.

Alton Brown Spaghetti And Meat Sauce Ingredients

For the Aromatics & Meat Base

• 6 oz thick-cut bacon, cut into 1-inch strips
• 2 medium onions, finely chopped
• 1/2 tbsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 whole star anise pod
• 3 whole cloves
• 3 stalks celery, finely chopped
• 3 garlic cloves, minced
• 1/2 lb beef chuck, coarsely ground
• 1/2 lb pork butt, coarsely ground
• 3 tbsp olive oil, divided
• 1 1/4 cups white wine, divided
• 3/4 cup evaporated milk
• 3 cups beef broth
• 1 oz dried porcini mushrooms, finely chopped

For the Tomato Reduction

• 2 garlic cloves, sliced
• 2 cans (28 oz each) diced tomatoes
• 1 tbsp dried oregano
• 2 tsp dried marjoram
• 2 tsp dried basil
• 2 tbsp tomato paste
• 1 tbsp ketchup
• 1 tbsp sherry vinegar
• 1 tsp Worcestershire sauce

How To Make Alton Brown Spaghetti And Meat Sauce

1. Render the Bacon: Place a large Dutch oven over low heat. Add the bacon strips and cook slowly for 25-30 minutes until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon (snack on it or save for salad), leaving the fat in the pot.
2. Caramelize the Onions: Add the chopped onions, salt, and pepper to the hot bacon fat. Place the star anise and cloves in a small spice bag (or cheesecloth) and toss it in. Cook uncovered over low heat, stirring occasionally, until the onions are deep golden brown, about 45-60 minutes.
3. Add Celery and Garlic: Stir in the celery and the 3 minced garlic cloves. Continue cooking over low heat for about 30 minutes until the celery is soft. Remove and discard the spice bag.
4. Brown the Meat: While the vegetables cook, heat 1 tablespoon of olive oil in a separate large sauté pan over high heat. Add the ground beef and pork. Cook vigorously for 4-5 minutes until well browned. Drain the meat in a colander, then return the empty pan to the heat.
5. Deglaze and Braise: Pour 1/2 cup of white wine into the hot sauté pan to deglaze, scraping up the browned bits. Pour this liquid and the drained meat into the Dutch oven with the onions. Add another 1/2 cup of wine, the evaporated milk, beef broth, and chopped porcinis. Cover and simmer over low heat for 3 hours.
6. Make the Tomato Base: After the meat has simmered for 1.5 hours, wipe out the sauté pan and heat 1 tablespoon of olive oil over medium heat. Add the sliced garlic and cook for 30 seconds. Add the tomatoes, oregano, marjoram, and basil. Cook for 30 minutes until the liquid reduces significantly.
7. Finish the Sauce: To the tomato mixture, add the remaining 1/4 cup wine, tomato paste, ketchup, sherry vinegar, and Worcestershire sauce. Simmer for another 30 minutes. Finally, stir the tomato mixture into the Dutch oven with the meat. Simmer everything together for a final 10-15 minutes while you boil your spaghetti.

Recipe Tips

• Don’t Rush the Onions: The 45-minute onion cook time seems long, but this base provides the sweetness that balances the acidity later. If you rush it, you lose that fond foundation.
• Evaporated Milk Matters: Do not swap this for regular milk or heavy cream. Evaporated milk has a unique cooked flavor and protein structure that withstands the long simmer without curdling or separating.
• Grind Your Own Meat: If possible, ask your butcher to coarse-grind a chuck roast and pork butt. The standard supermarket grind can turn into mush during a 3-hour braise, while coarse grinds keep a pleasant chew.
• The Spice Bag: If you don’t have a muslin spice bag, you can tie the anise and cloves in a coffee filter or a scrap of clean cheesecloth. You definitely don’t want someone biting into a whole clove.

What To Serve With Spaghetti And Meat Sauce

Since this sauce is so rich and complex, I like to keep the sides simple. A crisp green salad with a sharp vinaigrette helps cut through the heaviness of the pork and beef. Garlic bread is obviously a classic choice, perfect for mopping up every last bit of the thick sauce left in the bowl.

How To Store

This sauce actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 4 days. It freezes beautifully for up to 3 months; just thaw it in the refrigerator overnight before reheating gently on the stove.

FAQs

• Can I use regular ground beef? Yes, you can use standard 80/20 ground beef if you can’t find coarse grind, but the texture will be slightly less rustic. Avoid extra lean beef as it will dry out during the long cook time.
• Why use two pots? Cooking the tomatoes separately allows you to reduce their liquid rapidly to concentrate flavor without overcooking the meat fibers. Combining them at the end gives you the best of both worlds: tender meat and intense tomato flavor.
• Can I make this in a slow cooker? You can, but you must brown the meat and onions first. Transfer everything to the slow cooker after Step 5 and cook on low for 6-8 hours, adding the reduced tomato mixture in the last hour.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 980mg
• Total Carbohydrate: 28g
• Protein: 24g

Try More Recipes:

• Alton Brown Hollandaise Sauce Recipe
• Alton Brown Horseradish Cream Sauce Recipe
• Alton Brown Apple Sauce Recipe