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The (Infamous) Bear Spaghetti Recipe


The Bear spaghetti recipe

Have you watched The Bear? If so, we know you’ve been dying to try the infamous family meal spaghetti recipe. Is it as mouthwatering as it seems on TV? It’s time to find out!


We won’t spoil much, but ever since the recipe and process of making this life-changing spaghetti has aired on TV, it’s been at the top of our “to-be-cooked” list.


Why San Marzano Tomatoes?


Mikey knew how to prepare the perfect tomato sauce. San Marzano tomatoes are a variety of plum tomatoes considered among the best in the world for making sauces. They are known for their distinctive elongated shape, red color, and a pointed end. They are grown in the rich volcanic soil at the base of Mount Vesuvius, which is believed to contribute to their low acidity, sweet flavor, and minimal seed content.


Recognized for their premium quality, did you know that San Marzano tomatoes are protected under the European Union's Protected Designation of Origin (PDO) status? This designation ensures that only tomatoes grown in the specific area around San Marzano sul Sarno, near Naples, Italy, can be sold as "San Marzano" tomatoes. Their firm pulp, deep flavor, and easy-to-remove skin make them particularly valued for use in various Italian dishes, particularly for making a dense, flavorful tomato sauce.





Ingredients


Straight from the source, here is the recipe for The (infamous) Bear Spaghetti Recipe.


  • 10 garlic cloves (preferably fresh)

  • Basil (also preferably fresh)

  • Olive oil

  • Onion

  • 56 oz San Marzano Tomatoes (according to Mikey, the smaller cans taste better). Feel free to use a different brand of canned tomatoes if necessary.


Recipe


Prepare the Pasta

Bring a large pot of water to a boil. Add a generous pinch of salt and the spaghetti. Cook according to package instructions until al dente.


Start the Sauce:

While the pasta cooks, heat ½ cup of olive oil in a saucepan over medium heat. Add the peeled garlic cloves and a few basil leaves.

Let the mixture come to a slow boil and then reduce to a simmer. Allow the basil to wilt, then remove it from the saucepan.

Continue to cook the garlic until it turns golden brown, then remove the saucepan from the heat. Return the wilted basil to the pan and set aside to cool.


Cook the Onion

In another pan, melt some butter with a little oil. Add the halved onion and sear until it is golden brown.


Combine Tomatoes

To the onion, add the canned tomatoes and bring the mixture to a simmer.


Blend the Basil and Garlic

Transfer the cooled basil and garlic to a blender. Add 2 tablespoons of olive oil and puree the mixture until smooth. Season with salt and pepper to taste.


Finish the Sauce

Pour the basil-garlic puree into the simmering tomato and onion sauce. Stir well and continue to cook for a few more minutes.

Remove the onion from the sauce and add chopped herbs if using. Adjust seasoning as needed.


Combine with Spaghetti

Drain the spaghetti, reserving some pasta water. Add the spaghetti directly into the sauce, tossing to coat evenly. Add a little pasta water if the sauce needs thinning.


Serve

Serve the spaghetti garnished with fresh chopped basil or grated Parmesan cheese.


An elevated twist on a classic meal! Let us know how it is–rumor has it that it’s the best spaghetti recipe out there.

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