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Spaghetti and meat sauce
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Gorgeously meaty with a peppery kick, this meat sauce will have you coming back for more!
- Crumble the ground beef into a large, heavy, deep skillet or Dutch oven over medium-high heat. Cook, stirring to break the chunks, until the meat loses its pink color, 4–5 minutes. Add the onion, bell pepper, carrots, celery, garlic, oregano, crushed red pepper, salt, and black pepper. Cook, stirring often, until the vegetables are crisp-tender, 5–7 minutes.
- Stir in the crushed tomatoes and tomato paste and bring to a boil.
- Reduce the heat, cover and cook gently for 25–30 minutes, stirring often, until the sauce is thick and the vegetables are tender. For a thicker sauce, uncover it and simmer about 5 more minutes.
- While the sauce is cooking, cook the pasta according to package directions. Divide the pasta among four plates and serve the sauce over the pasta, with basil leaves and 1 level tbsp Parmesan spinkled over each plate if desired.