Guru Traditional Spaghetti Sauce
This traditional tomato sauce is Keith’s version of his mother-in-law’s tried and true recipe. Spaghetti night has been part of Cajun culture for over 100 years, and we put a Grillin’ twist on it by cooking over a hardwood fire.
Ingredients:
- 1 cup Panko breadcrumbs
- 1 cup Water
- 2 lbs. Ground beef (80/20)
- 1 large Egg (lightly beaten)
- 2 tablespoons Xtra Cajun Seasoning
- 2 tablespoons Neutral oil
- 3 cans Tomato sauce (15 ounces)
- 1 can Tomato paste (6 ounces)
- 1 tablespoon Granulated sugar
- 1 medium Yellow onion (chopped)
- 5-4 cloves Garlic (chopped)
- 1 tablespoon Beef bouillon
- Xtra Cajun Seasoning to taste
Method:
- In a suitable bowl, add breadcrumbs and enough water to moisten, about ½ cup. Mix well and allow to rest for 3-5 minutes. Add additional water as needed to make a moist, but not soaking wet mixture.
- Place ground beef in a suitable bowl, add breadcrumbs, egg, seasoning, and combine well.
- Form into balls about 2 ounces each, or preferred size.
- Guru Tip: Cook a small amount of ground beef mixture to check seasoning and adjust as needed.
- Prepare a hardwood fire.
- Place the meatballs directly over the fire and grill for about 2 minutes turning frequently, then remove.
- Place a large, heavy skillet over the fire, add oil, allowing it to heat until oil is just smoking.
- Add onions and cook for 4-5 minutes until clear.
- Add garlic and cook for another minute then stir in tomato sauce.
- 10.Add tomato paste stirring well to combine, then move pan to cooler part of the grill to achieve a simmer.
- 11.Add beef bouillon, sugar, and stir well.
- 12.Add meatballs, close lid and allow to cook for 25-30 minutes stirring occasionally.
- 13.Taste and adjust seasoning.
- 14.Serve over pasta of choice.
Guru Butter, Garlic, and Wine Spaghetti Sauce
While not as traditional as red sauce, this sauce comes together quickly and is packed with flavor.
Ingredients:
- 1 cup Panko breadcrumbs
- 1 cup Water
- 2 lbs. Ground beef (80/20)
- 1 large Egg (lightly beaten)
- 2 tablespoons Louisiana Love Seasoning Blends
- ½ lb. Unsalted butter (2 sticks)
- 1 medium Onion (chopped)
- 4-5 cloves Garlic (chopped)
- 1 lb. Baby bella mushrooms (rinsed and quartered)
- 1 cup Dry white wine (Chardonnay, Sauvignon Blanc)
- 2 cups Chicken stock
- 3 tablespoons Corn starch (dissolved in two tablespoons cold water)
- Louisiana Love Seasoning Blends to taste
Method:
- In a suitable bowl, add breadcrumbs and enough water to moisten, about ½ cup. Mix well and allow to rest for 3-5 minutes. Add additional water as needed to make a moist, but not soaking wet mixture.
- Place ground beef in a suitable bowl, add breadcrumbs, egg, seasoning, and combine well.
- Form into balls about 2 ounces each, or preferred size.
- Guru Tip: Cook a small amount of ground beef mixture to check seasoning and adjust as needed.
- Prepare a hardwood fire.
- Place the meatballs directly over the fire and grill for about 2 minutes turning frequently, then remove.
- Place a heavy skillet directly over the fire for 4-5 minutes.
- Add butter, melt, add onions and mushrooms.
- Sauté for 3-4 minutes until clear.
- 10.Add garlic cooking for 1-2 minutes, being careful not to burn.
- 11.Add wine and cook for 2-3 minutes.
- 12.Add chicken stock and allow to come to a boil.
- 13.Stir in corn starch solution, then reduce heat to simmer.
- 14.Add Louisiana Love Seasoning to taste.
- 15.Add meatballs to sauce and cook for 10-15 minutes.
- 16.Taste and adjust seasoning.
- 17.Serve over pasta of choice.
Stay hungry.
