Family Meal Spaghetti (From The Bear)

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.

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.

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)

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Let’s Make Family Meal Spaghetti (From The Bear)

A delicious and easy spaghetti sauce made with 10 garlic cloves, a bunch of fresh basil, and San Marzano tomatoes. Perfect for any night of the week.

4.95 from 19 votes

Prep5 minutes minutes

Cook20 minutes minutes

Total25 minutes minutes

Serves: 6

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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

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.

This recipe makes enough sauce for 2 meals.  I wanted to stay true to the card but make it a realistic family meal, so pack up half the sauce and save it for another time.

• 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.

Nutrition Information:

Calories: 532 (27%)| Carbohydrates: 77g (26%)| Protein: 15g (30%)| Fat: 20g (31%)| Saturated Fat: 3g (19%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 13g| Sodium: 355mg (15%)| Potassium: 964mg (28%)| Fiber: 8g (33%)| Sugar: 14g (16%)| Vitamin A: 569IU (11%)| Vitamin C: 26mg (32%)| Calcium: 115mg (12%)| Iron: 5mg (28%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Dinner

Cuisine:Italian, Italian American

Keyword:Family Meal Spaghetti (From The Bear), The Bear Spaghetti

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