My Spaghetti Recipe

One of the meals I came up with while still in uni­ver­sity was a basic spaghetti recipe. I still have it reg­u­larly to this day, and think I’ve per­fected the sauce now, because it’s nice and thick but one doesn’t lose their noo­dles in it. I’ve never liked the process of con­sum­ing meat­balls with spaghetti, so I’ve always used ground beef instead.

Ingredients:

• Approximately 500 grams of ground beef (for an even thicker sauce, use as much as 600 grams)
• Spicy Pepper Medley Seasoning by Club House
• One jar (26 oz) of tomato sauce (I usu­ally use Fire Roasted Tomato and Garlic by Classico)
• A lit­eral dash of sugar (Clemenza’s trick)
• 0.5 lb uncooked spaghetti

Makes:

3 gen­er­ous servings

Directions:

1. Boil spaghetti in large pot. It should be al dente in roughly the same amount of time it takes to cook the sauce.
2. Brown ground beef in a medium sized pot. Drain.
3. Season ground beef lib­er­ally with Spicy Pepper Medley and con­tinue to sim­mer for three min­utes, stir­ring fre­quently. (This is too give the sea­son­ing time to bring out the flavour of the beef, which wouldn’t be as promi­nent if the sauce was added first)
4. Turn heat to high, and stir in pasta sauce. Stir in sugar. Add more Spicy Pepper Medley to taste (I prob­a­bly end up adding about 10 table­spoons to get the spici­ness just right, when it doesn’t burn at the start, but gets hot­ter as it is consumed).
5. Continue stir­ring until sauce is at a boil. Remove from heat.
6. Drain spaghetti, and serve with sauce.

Variations:

• For a chunkier sauce and more com­pli­cated taste, add in a com­bi­na­tion of mush­rooms and onions right before sim­mer­ing the beef in step 2.
• Use a jar of Presidents Choice Sweet Basil Pasta Sauce for an almost dessert-like spaghetti. The per­fect com­bi­na­tion of sweet and salty.

It’s con­ve­nient because all the ingre­di­ents are shelf items or can be frozen, so it can be used as a backup meal, yet still be hearty enough to be fill­ing. It’s also fairly cheap and simple.