Marie Barone's Perfect Meat Sauce ⭐️

Marie's Perfect (hopefully) Meat Sauce: A Delicious Homage to Everybody Loves Raymond

Ah, Everybody Loves Raymond... It brings back instant memories and the feeling of nostalgia... at least for me! A show that brought laughter (and maybe a touch of stress for Robert) into living rooms for years. But for myself, it also sparked a lifelong quest for culinary perfection – particularly, Marie Barone's legendary spaghetti and meatballs. Let's face it, Deborah's attempt wasn't exactly a triumph. 😂

I have been on the hunt to find a perfect from scratch since the first time I saw Marie Barone in her kitchen on Everybody Loves Raymond... Remember the one where Deborah tries to make Marie's spaghetti and meatballs?

The episode of Everybody Loves Raymond where Deborah attempts Marie Barone's legendary spaghetti and meatballs is practically burned into my memory. Maybe it was the awkward silence between Ray and Deborah, maybe it was the sheer comfort-food appeal, but from that moment on, I embarked on a quest: to recreate Marie's perfect meat sauce in my own kitchen. (Except, you know, with canned tomatoes – because while I love to cook, I don't have Nonna Marie's sprawling tomato garden!)

The Hunt for Marie's Secret

Like many, I've been on the hunt for Marie's perfect meat sauce ever since. The problem? There's no official recipe! I've tried countless recipes... AND through experimentation and inspiration, I've developed a version that captures the spirit of Marie's sauce – rich, flavorful, and perfect for a comforting family dinner.

The "Almost" Gourmet Twist

Now, let's be honest, most of us don't have a sprawling garden overflowing with fresh tomatoes like Nonna Marie might have. That's where the "almost" gourmet part comes in. This recipe uses high-quality canned tomatoes and tomato paste to create a deep, delicious base.

Here's what you'll need:

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 1 pound ground beef

• 6 cloves garlic, minced

• 1 (28-ounce) can crushed tomatoes

• 1 (6-ounce) can tomato paste

• 2 cups water + 2 teaspoons Better Than Bouillon Beef (or beef broth)

• 1 teaspoon Italian seasoning

• 1 teaspoon dried oregano

• 2-3 tablespoons brown sugar (depending on how sweet you like it)

• Salt & pepper to taste

Making Marie Proud (Hopefully):

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add in the garlic when the onions are about one minute away from being done.

2. Brown the Beef: Add the ground beef and cook, breaking it up with a spoon, until browned throughout. Drain any excess grease.

3. Tomatoes Time: Pour in the crushed tomatoes, tomato paste, water with Better Than Bouillon (or beef broth), Italian seasoning, and oregano. Stir well to combine.

4. The Secret Weapon: Here's the "almost gourmet" twist – a touch of brown sugar! It adds a subtle sweetness that balances the acidity of the tomatoes. I usually use 2-3, start with one tablespoon and go from there based on your taste.

5. Simmering Secrets: Bring the sauce to a simmer, then reduce heat to low, cover partially, and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor will become. If it becomes too thick, cover it to prevent further liquid loss and add in a little more broth if needed.

6. Season to Perfection: After simmering, taste the sauce and adjust seasonings with salt and pepper as needed.
   

Serve it Up!

Now, the moment you've been waiting for! Toss your favorite pasta with Marie's Perfect (Almost) Meat Sauce, top it with grated Parmesan cheese, and prepare to be transported to a world of Raymond-esque family dinners (minus the bickering, hopefully).

Bonus Tip: This sauce also freezes beautifully, so make a double batch and enjoy a taste of comfort food whenever you need it.

So, there you have it! A delicious meat sauce recipe inspired by the legendary Marie Barone. Who knows, maybe one day we'll get the real deal. But until then, this "almost gourmet" version will have to do. Now go forth, cook with love, and remember - everybody loves a good meat sauce!