Deni's Traditional Spaghetti
This is my go-to spaghetti receipe for a house of three (one being a baby, but she eats it too!) We usually eat off of this for about 2-3 days at dinner and sometimes for lunch.
Equipment
- 1 Large Skillet
- 1 Large Pot
- 1 Can Opener
- 1 Collander
Ingredients
From the Spice Cabinet...
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Italian Seasoning
- Rosemary
- Basil
- Oregano
- Olive Oil Extra Virgin
Produce
- ⅓ White or Yellow Onion
- 1 tbsp Minced Garlic I keep a jar in my fridge, tip: get minced garlic that's in olive oil for more flavor
- Fresh Cilantro & Parsley
Meat
- 1 lb Ground Lean Beef
- 1 lb Ground Italian Sausage Walmart's Marketside or Johnsonville in the links is fine (just remove the casings)
From The Aisles...
- 1 box Spaghetti Pasta, 16oz Barilla is my favorite brand
- 1 can Hunt's Tomato Sauce, 29oz
- 1 can Hunt's Tomato Paste w/ Basil, Oregano, & Garlic, 6oz
- Grated Parmesan & Romano Cheeses optional
Instructions
Prep
- I start by filling my pot halfway with cold water and adding some salt to it before turning it on medium-high heat.
- After starting my water, I begin prepping my produce. I dice (or sometimes roughly chop) ⅓ of a white on yellow onion. I usually keep both, and you can adjust it to your preference. I love cooking with onions, and sometimes I add a little more. Once they cook, they'll be translucent. I usually use garlic that's already minced and take it out of the fridge to get closer to room temperature. I put my diced onion in a bowl and set it to the side. I also go ahead and take my meat out.
- I then take my bunches of cilantro and parsley. I take about ¼ of each, rinse, pat dry, and roughly chop it. After I'm done, I set them in a bowl together to the side.
Cooking Time
- Once our water has started boiling, go ahead and open your pasta box and take your pasta out the box. I break my pasta in half (sorry to those I offend) and put them in the salt water. Please be careful NOT to over-salt your pasta water.
- After starting my pasta, I turn my skillet to medium heat to warm it up and add some olive oil. Once its hot, I turn it down and add in my minced garlic and diced onion to start sautéing and get fragrant. While I wait, if I have to remove casings from sausage, this is when I do it.
- Once my onions have started getting translucent and the garlic is fragrant, I turn the heat back up a little bit and add my meats into the skillet and start breaking it up.
- When your meat has gotten about 75% of the way brown; you can season your meat with salt, pepper, onion & garlic powder, and italian seasoning.
- By this time, the pasta should be done. About ten minutes and it's perfect. Turn it off and let it sit, stir periodically so it doesn't stick. Take this opportunity to also open your cans.
- Once your meat is browned fully, add in your full can of tomato sauce. Keep the can so you can collect about 2 cups of pasta water. After the sauce, add two spoons of tomato paste. Begin mixing your meat, sauce, and paste together; being sure to break up the paste.
- While mixing, add in your cilantro and parsley. If you don't have or prefer fresh cilantro and parsley, you can use the dried seasoning versions.
- You can also begin mixing in your dried herbs/seasonings: rosemary, basil, & oregano. This really adds dimension to your sauce. I found this blend also works well with replicating the Prego Italian Herb's sauce. I tend to add one cup of pasta water to help thin it out; that way, it's not too thick.
- I turn the heat down low and let it simmer, then I drain my pasta. Once fully drained, I put my pot back on the eye, turn the heat on low.
- I add a little bit of pasta water to keep the noodles from sticking to the bottom of the pot when adding them back.
- I start by adding about 3/4 of the pasta to eyeball the mix of noodles to meat sauce. I add all of the meat sauce into the pot and begin to stir. Once I see what my pot is looking, I either save the rest of my pasta or add it into the pot.
- Once everything has been added and thoroughly mixed, I let it simmer and marry. During this time, I usually pop some garlic bread in the oven.
- After about 5-10 minutes, the spaghetti has thoroughly married and is ready to enjoy! Top with grated parmesan & romano cheeses and fin!