Easy Spaghetti Recipe

50 mins
Serves 8
https://lilluna.com/spaghetti-recipe/

Directions

  1. 1Cook ground beef in a large pan over medium heat, breaking into small pieces, until browned, 8-10 minutes.
  2. 2Cook ground beef in a large pan over medium heat, breaking into small pieces, until browned, 8-10 minutes.
  3. 3Cook ground beef in a large pan over medium heat, breaking into small pieces, until browned, 8-10 minutes.
  4. 4Drain excess fat from the ground beef.
  5. 5Drain excess fat from the ground beef.
  6. 6Drain excess fat from the ground beef.
  7. 7Dissolve bouillon cubes in hot water.
  8. 8Dissolve bouillon cubes in hot water.
  9. 9Dissolve bouillon cubes in hot water.
  10. 10Add the dissolved bouillon to the meat.
  11. 11Add the dissolved bouillon to the meat.
  12. 12Add the dissolved bouillon to the meat.
  13. 13Add tomato sauce, tomato paste, sugar, basil, oregano, garlic powder, salt and pepper to the meat mixture.
  14. 14Add tomato sauce, tomato paste, sugar, basil, oregano, garlic powder, salt and pepper to the meat mixture.
  15. 15Add tomato sauce, tomato paste, sugar, basil, oregano, garlic powder, salt and pepper to the meat mixture.
  16. 16Simmer on low for 30 minutes.
  17. 17Simmer on low for 30 minutes.
  18. 18Simmer on low for 30 minutes.
  19. 19A few minutes before the sauce is done, cook spaghetti noodles according to package directions.
  20. 20A few minutes before the sauce is done, cook spaghetti noodles according to package directions.
  21. 21A few minutes before the sauce is done, cook spaghetti noodles according to package directions.
  22. 22Drain spaghetti.
  23. 23Drain spaghetti.
  24. 24Drain spaghetti.
  25. 25Add spaghetti to the sauce, tossing to coat.
  26. 26Add spaghetti to the sauce, tossing to coat.
  27. 27Add spaghetti to the sauce, tossing to coat.
  28. 28Top with Parmesan cheese.
  29. 29Top with Parmesan cheese.
  30. 30Top with Parmesan cheese.

Ingredients

  • 1 pound ground beef, 80 percent lean/20 percent fat
  • 1 pound ground beef, 80 percent lean/20 percent fat
  • 1 pound ground beef, 80 percent lean/20 percent fat
  • 2 cups hot water
  • 2 cups hot water
  • 2 cups hot water
  • 2 cubes beef bouillion, or use 2 cups beef broth and omit hot water
  • 2 cubes beef bouillion, or use 2 cups beef broth and omit hot water
  • 2 cubes beef bouillion, or use 2 cups beef broth and omit hot water
  • 1 can (8-ounce) tomato sauce
  • 1 can (8-ounce) tomato sauce
  • 1 can (8-ounce) tomato sauce
  • 1 can (6-ounce) tomato paste
  • 1 can (6-ounce) tomato paste
  • 1 can (6-ounce) tomato paste
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried oregano
  • pinch garlic powder
  • pinch garlic powder
  • pinch garlic powder
  • salt and pepper, to taste
  • salt and pepper, to taste
  • salt and pepper, to taste
  • 1 package (16-ounce) spaghetti
  • 1 package (16-ounce) spaghetti
  • 1 package (16-ounce) spaghetti

Equipment

large panmicrowave

Tips

  • If using dry herbs, add them at the beginning; add fresh herbs toward the end.
  • Add 1 tablespoon of salt to the water before adding the pasta to infuse flavor into the noodles.
  • To help balance the acidity in the sauce, add sugar or shredded carrots.
  • For a lower carb option, use spaghetti squash or zucchini noodles instead of pasta.
  • Gluten-free noodles are also a delicious option.
  • To make the sauce ahead, cook it according to directions, cool, and freeze in an airtight container for up to 6 months. Reheat and add to cooked pasta.
  • Store leftovers in the fridge for 3-5 days in an airtight container or freeze for up to 3 months.
  • For a vegetarian version, omit ground beef, use a tablespoon of olive oil in the pan, and use vegetable broth instead of water and bouillon. Meatballs can be served on the side.