Reddit mentions of McCormick Thick And Zesty Spaghetti Sauce Mix, 1.37 oz (Pack of 12)

My mom's spaghetti. Proportions below are for a double batch, which will feed one person for at least 8 meals, and if you buy the spices at some place like Ollie's or Aldi, they'll only cost you maybe $15, and they'll make many batches. Takes about 30-40 minutes to prepare, max.

This is absolutely my favorite food, and I eat it at least 2 meals a week. I make it for friends all the time, and nobody has ever argued with my assertion that it's about the best spaghetti yet conjured by man.

It's very filling, and fairly low in fat (turkey or venison can stand in for the beef, or go vegetarian and leave it out entirely). I highly recommend a wine called Menage A Trois California Red, by a vineyard called Folie A Deux. Runs about $10/bottle and is available nationally. Pisano Burgundy works just as well though, and is about $8 for a 750mL, which will make many batches. Doesn't matter if it the wine has been around for a month or two and is getting a little vinegary. If I'm using a good bottle that's very smooth, sometimes I'll add a splash of red wine vinegar to the recipe just for extra flavor.

For a nice date, the whole thing with the good bottle of wine and 2lbs of ground sirloin will run you about $25 (about $3.10/serving). Using the Pisano and skipping the hamburger (just as good), I think it would come out to about $10 ($1.25/serving).

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Ingredients

• 2lbs ground beef
  
• 7 cups water
  
• 2 cloves garlic, minced
  
• 24oz tomato paste (I goofed this up and had 12oz when I first posted)
  
• 4 packets McCormick Thick & Zesty spaghetti sauce mix (Walmart carries it too)
  
• 1 cup dry red wine. Cheap is fine, but you'll want something you can drink!
  
• 1 TBSP dried basil
  
• 1 TBSP dried oregano
  
• 1/2 TBSP salt
  
• 2 large bay leaves
  
• 1 tsp dried thyme
  
• 1 tsp dried rosemary (I like to buy whole and grind it myself)
  
• 1/2 tsp ground black pepper
  
• 1 tsp Mrs. Dash original seasoning
  
• 1 can whole tomatoes, quartered and seeded (Optional, recommended for vegetarian version)
  
  Preparation
  

1. In a large pot, brown hamburger with 1 clove garlic. Drain and return to pot.
   
2. Combine all remaining ingredients together in pot with beef over medium heat. Bring to a simmer, stirring frequently until all tomato paste is incorporated. Cover, reduce to low heat and continue simmering, stirring occasionally, for at least 20 minutes.
   
3. Sauce can simmer up to 2 hours with no adjustments. Beyond 2 hours, I usually add a little extra wine just before serving, as the acidic component starts to dull.
   
   Serve on thin or regular spaghetti.
   Serves ~8.
   
   Bonus
   Stir 1-2 cloves of minced garlic (to taste), 1/4 cup (or more, like, lots more) shredded Parmesan cheese, 1/2 tsp ground black pepper, 1/2 tsp ground rosemary, and 1/2 tsp Italian seasoning in to 1 stick softened, salted butter. Quarter a loaf of Italian bread and spread butter mixture generously, then toast lightly in the oven on Broil.
   
   Best pairing with the spaghetti that I've yet found, aside from the wine.
   
   Enjoy!