If you’re a foodie and watched The Bear on Hulu, you need this recipe for Family Meal Spaghetti (From The Bear).
Let me start by saying if you haven’t seen the TV show ‘The Bear’ (available on Hulu), you need to! It is hands down one of the best shows I’ve seen in a very long time. The acting is top-notch, the writing is superb, and if you’re a foodie, the cooking makes you want to run to the kitchen!
If you’re already a fan, then you know that the Family Meal Spaghetti is a big part of the show (If you haven’t made it to the end, I suggest you stop here and come back once you have). And if you’re a foodie like me, you’ve probably been thinking a lot about how to make the spaghetti recipe written on that index card.
Because Carmy made most of the dish off camera, I thought a lot about how it could be done. I mean, I thought about it for days. I never saw it done that way and needed to fill in the blanks. So, I made my version, and I have to say, it’s a delicious way to make a marinara sauce!
I used the recipe ingredients on the card, even though Carmy didn’t. If you want a recipe for his version – check out this recipe on buzzfeed.
I used the few clips we had from the show to come up with the cooking method. There are a few ways it could be done, but I tried to keep it quick and easy. I hope you enjoy it and I’d like to think that Carmy and his brother would approve. Thank you, Chef!
Ingredient Notes
Whole Fresh Garlic Cloves: Fresh garlic is key to this recipe. Peel them and keep them whole.
San Marzano tomatoes: These are sweet with low acidity and worth paying for as long as they have the DOP-certified seal on the can. If you can’t find them, substitute them with whole Roma tomatoes. You’ll need two 28oz/800g cans (the small cans taste better). When I lived in the UK, I found that 400g cans were much more readily available, so if that’s the case where you are, four of those will be just fine.
Fresh Basil: You can find this in the herb section of most supermarkets. You’ll need a big handful for this recipe—no need to chop or remove the leaves – stems and all.
How To Make Family Meal Spaghetti (From The Bear)
Start with putting a large pot of salted water for the spaghetti over high heat.
Add a half cup of olive oil, 10 cloves of peeled garlic, and a handful of fresh basil (stems and all) to a small saucepan.
Turn the heat to medium-low. Once the mixture comes to a slow boil, let it simmer for a few or until the basil is wilted.
I did this in stages, adding a little basil at a time and then removing it once it wilted. Then I repeated the process to get as much flavor into the oil as possible. You don’t want to let the basil get crispy.
Remove the basil and set it aside while you finish cooking the garlic to a light golden color.
Remove the pan from the heat, add the basil to the pot and allow the mixture to cool.
Add the tomatoes, garlic, and basil to a food processor or blender with 2 tablespoons of the oil. The infused oil helps the sauce emulsify into a silky smooth texture and adds extra flavor.
Puree until it reaches your desired smoothness. Season with salt and pepper, and then heat the mixture over medium heat in a deep skillet until it comes to a boil. Reduce the heat, and simmer the sauce until thickened.
This is a good time to cook the spaghetti. You want it to be cooked until it’s just under al dente. It will finish cooking in the sauce.
Be sure to reserve about a cup of pasta water before draining. You’ll use it to add to the dish later. The water’s starch helps the sauce stick to the pasta, and the salt adds flavor.
Add the chopped herbs to the sauce, and taste for seasoning. Add more salt as needed. Just be careful here because you may be using the salty pasta water to loosen the sauce, and you don’t want to overseason.
This recipe makes enough sauce for two meals. I wanted to stay true to the card but make it a realistic family meal, so if you’re cooking just a pound of spaghetti, pack up half the sauce and save it for another time.
Add the pasta to the thickened sauce and toss to coat.
Cook until the pasta is al dente, adding pasta water to help loosen the sauce as it cooks with the pasta.
Add some fresh chopped basil or parsley, taste for seasoning, and add more salt as needed before serving.
There you have it- Family Meal Spaghetti (From The Bear)
Make ahead and Freezing Instructions
This recipe makes enough sauce for two meals. I wanted to stay true to the recipe on the card but make it a realistic family meal, so if you’re cooking just a pound of spaghetti, pack up half the sauce and save it for another time.
- Storing Leftovers: Store in an airtight container and keep in the fridge for up to 3 days.
- To freeze: Let the pasta cool completely, then add it to a freezer-safe container for up to 3 months. When ready to use, thaw it in the fridge overnight.
- To Reheat: Gently reheat leftovers on the stove until warmed through
- Make ahead: This dish with spaghetti is best served fresh from the pan. You can make the sauce ahead of time, reheat it, and resume from step 6 in the recipe.
Erren’s Top Tips & Variations
- This is the recipe written on Michael’s card, not the version Carmy cooks at the end. To make Carmy’s version, add red pepper flakes to the garlic mixture. Then cut an onion in half, and cook it in a pan cut side down with butter until lightly browned before adding the sauce. Then simmer it in sauce and discard before adding the spaghetti.
- Add and remove the basil to the oil in stages for the most flavor without crisping the leaves.
- Cook the garlic until it turns a light golden color for a rich flavor that mellows the bitterness in the garlic.
- When cooking pasta, salt the water well to season the pasta. Even the best sauce in the world can’t fix bland pasta.
- Be careful when seasoning the sauce before you add the pasta. The pasta water will be salty, and you don’t want to overseason the dish.
- Undercook your spaghetti and allow it to finish cooking in the sauce. It helps the pasta bind with the sauce and absorbs more flavor.
Did you make this?
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Let’s Make Family Meal Spaghetti (From The Bear)
Ingredients
- 1 lb spaghetti
- ½ cup extra virgin olive oil
- 10 whole peeled garlic cloves
- A good handful of fresh basil including stems
- Two 28 oz cans of San Marzano tomatoes 56 oz total
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon fresh basil or parsley for serving
Instructions
- In a large pot, bring salted water to a boil to cook the pasta. Cook the pasta until it’s slightly underdone. Reserve about a cup of the cooked pasta water, then drain the pasta and set it aside.
- In a small saucepan, combine the olive oil, whole peeled garlic cloves, and fresh basil. Simmer the mixture gently for 2 to 3 minutes until the basil is wilted. Remove the basil and set it aside. Continue cooking the garlic until it turns slightly golden. Remove the saucepan from heat and let it cool to room temperature.
- Use a blender or food processor to puree the tomatoes, cooked garlic, reserved basil, and 2 tablespoons of the oil from the garlic mixture until you have a smooth sauce.
- Transfer the tomato mixture to a shallow skillet over medium heat. Add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes to thicken.
- Add the chopped herbs to the sauce and taste for seasoning. Adjust with more salt if needed. Reserve 2 cups of the sauce for later use; store the remaining sauce for another occasion.
- Add the partially cooked spaghetti to the skillet and toss it well to coat with the sauce. Continue cooking until the pasta reaches al dente texture. If the sauce appears too thick, you can add a bit of the reserved pasta water to achieve the desired consistency.
- Taste the dish for seasoning again and add more salt if necessary. Serve the pasta with grated Parmesan cheese at the table.
Tips + Notes
- Add and remove the basil to the oil in stages for the most flavor without crisping the leaves.
- Cook the garlic until it turns a light golden color for a rich flavor that mellows the bitterness in the garlic.
- When cooking pasta, salt the water well to season the pasta. Even the best sauce in the world can’t fix bland pasta.
- Be careful when seasoning the sauce before you add the pasta. The pasta water will be salty, and you don’t want to overseason the dish.
- Undercook your spaghetti and allow it to finish cooking in the sauce. It helps the pasta bind with the sauce and absorbs more flavor.
Julie says
Delicious! I think as with all new recipes just give it a go, and adjust to suit your taste. I dont think the criticism of your recipe is warranted. Cooking is fun and individual to each person.
I put more garlic in and mashed the tomatoes. My family loved it. Will definitely make it again. Thank you!
Erren's Kitchen says
This is such a wonderful comment, Julie! Thank you so much!
EMC says
Don’t purée the tomatoes as you will lose the rich red color. Use a potato masher. Surprised that was not part of the instructions.
Erren's Kitchen says
Thank you for your comment and suggestion. Using a potato masher to crush the tomatoes instead of pureeing them in a blender or food processor is a great alternative. It can help maintain a chunkier texture and preserve the rich red color of the tomatoes, which some people may prefer in their spaghetti sauce. To each their own. Have a wonderful day!
Lynnber says
Made this tonight for my family! 12 cloves of garlic (can never be too much), 2 lbs of thin spaghetti, lots of basil, 2 28 oz cans of tomatoes, only had a little bit of parmesan left to put on at the end, along with chopped parsley. Served with garlic bread – spread with the last of the garlic cloves and lots of butter – and it felt like I actually cheffed for my family – it was FANTASTIC!
Erren Hart says
Thank you so much for your positive review! We’re delighted to hear that you enjoyed the recipe. Your feedback is truly appreciated, and we’re so glad that it turned out well for you!
JC says
Spaghetti turned out okay, but I think the recipe could be much improved for clarity – especially for those who are inevitably only going to read the recipe card at the bottom of the page and not the full, long-form recipe.
1. I should have known once I saw the recipe called for 116 oz of tomatoes. But I didn’t realize until getting near the end of cooking this that you use only 2 cups of this sauce to match the 1 lb of pasta. Perhaps the recipe card should reflect using a smaller amount of ingredients to make just the 2 cups of sauce.
2. On a similar note, it seems a bit wasteful to use a whole cup of olive oil to brown the garlic and basil only to use 2 tablespoons of it.
3. The recipe card tells you to start cooking the pasta as the first step. Yet the sauce hasn’t been started and you need to simmer it for 10 minutes once all the ingredients have been combined before adding the pasta. Most spaghetti will cook in under 10 minutes, especially if you are undercooking it and finishing it in the sauce. This is contrary to the full recipe above where it tells you to cook the pasta after blending and simmering the sauce.
4. The tip regarding Carmy’s version is confusing to me. When are you supposed to do this exactly? From the way it reads, it sounds like it could be when you are browning the basil and garlic in the oil. But the last part says “… before adding the sauce. Then simmer it in sauce and discard before adding the spaghetti.” Is the sauce not the blended tomato plus oil mixture? Do you not add the oil before blending in this version?
Erren Hart says
I appreciate your feedback on the recipe and understand your concerns about clarity. I’m here to address your points and provide insights for a better cooking experience:
Please keep in mind that the recipe was created to be exactly what was written on the card and also to reflect the scenes in the show. It’s not how I would normally create a recipe, but done to bring life to what we saw played out. You’re absolutely right; the recipe card could be clearer about using a smaller amount of ingredients to make just the 2 cups of sauce. This adjustment would help ensure that the sauce-to-pasta ratio is accurate, but again – it’s what was written on the card.
I understand your concern about the olive oil usage. Using a cup of oil to brown garlic and basil, only to use 2 tablespoons of it, might seem excessive, but Carmy did use a lot of oil. Thank you for pointing out the timing discrepancy. I have adjusted the recipe accordingly. Your insights are valuable in enhancing the recipe for everyone’s benefit. Thank you for taking the time to provide these valuable suggestions.
Lynnber says
After using the couple of teaspoons of oil for the sauce, I used the rest of the cooled oil to make a magnificent vinaigrette for an easy salad to go with the pasta. Added a little balsamic, lemon juice, and dijon to the oil. Yummm.
Erren Hart says
Hi Lynnber, what a great idea! I’m so glad you liked the recipe! Your kind words and feedback are truly appreciated!
Pre says
I mean, how hard is a please or thank you? Granted you’ve got some good points in your feed back, but a little common courtesy won’t cost you anything! Far out, I wonder if you speak to people in real life like this?
Erreb, have just made this and it turned out wonderful! Thank you so much ☺️
Erren Hart says
It’s all good, Pre. I don’t mind constructive criticism. I’ve heard a hell of a lot worse, but I appreciate you having my back! 🙂 I’m so glad you liked the recipe!
Debbie S says
I thought that Michael mentioning that the smaller cans taste better was a clue so Carmine would find the cash. Do the smaller cans actually taste better?
Erren Hart says
Hi Debbie, No, they don’t actually taste better. I said that as a nod to the show, but now I’m thinking I’m going to take it out because it’s misleading. Sorry about that!
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!