Spaghetti recipe

Spaghetti recipe made with ground beef is a classic. The reason for that is because it's very easy to make.

This beef spaghetti recipe is large batch friendly. You can refrigerate or freeze the sauce and eat it throughout the week if you're pressed for time. You can keep the pasta refrigerated but it may become quite mushy after a while. Either boil some fresh pasta (it doesn't take long), or freeze the pasta and then warm it in the microwave.

I like my beef spaghetti mixed with mushrooms. You can make the your own version of beef spaghetti recipe without mushrooms or with your favorite vegetable(s).

Enjoy!

By Hai Nguyen

Ingredients (2 to 3 servings):

Method:

Part 1 (15 to 20 min)
Defrost ground beef in microwave (1). Fill a large pot to 3/4 full with water (2), set on high heat (3), cover and wait for water to boil (4). In the meantime, bunch a diameter of a quarter coin of dried spaghetti (5) and set it aside until the water in the pot boils. Then proceed to chop the mushrooms and dice the garlic (6).

Part 2 (10 min)
Once the water is boiling, open the lid (1). Put the spaghetti in the boiling pot and use tongs to press on them so they are submerged (2). Sprinkle salt for 5 seconds (3). Cook for 7 min (check the instructions on your dried spaghetti package). Once the spaghetti is cooked, use tongs (4) to transfer the spaghetti to a bowl (5) and shock them in cold water to stop the cooking process (6). You can discard the spaghetti water in the sink at this point.

Part 3 (20 to 30 min)
The ground beef should be done defrosting. Squish and spread it evenly on a non-stick frying pan (1). Add pepper, and cajun spice (optional) (2). Turn on the medium heat (3). Cook the beef for about 10 min (4). Add the mushrooms, diced garlic and cook them for about 5 min (5). Add the pasta sauce, mix well, cook for 5 min until the sauce is warm (6).

Add some sliced cheese and it will melt on the warm sauce (optional). Serve with salt.

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