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.
- 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
3 generous servings
- Boil spaghetti in large pot. It should be al dente in roughly the same amount of time it takes to cook the sauce.
- Brown ground beef in a medium sized pot. Drain.
- 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)
- 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).
- Continue stirring until sauce is at a boil. Remove from heat.
- Drain spaghetti, and serve with sauce.
- 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.