Back to School Spaghetti

My mind got to working and from it emerged a robust, zesty version of spaghetti, that I am calling back-to-school spaghetti. A plate-full feels like the most comforting thing that at the same time makes you feel a little goofy, like a kid buzzing with energy for the first day of school. Best of all, you can make a giant pot and serve it the next day, or take some with you for lunch the next day. The dish gets better and better as the noodles soak up the deliciousness that is the sauce. Here’s how you make back-to-school spaghetti.

Ingredients

1lbs ground beef
4-5 tablespoons of oil
1 onion, diced finely
2 cloves of garlic, diced
1-2 sweet peppers, diced finely
2 15oz cans of whole tomatoes
2 tablespoons of dried oregano
1 tablespoon crushed red pepper
2 tablespoons smoked paprika
1 teaspoon dried rosemary
Salt generously to taste
1lbs dried spaghetti

Directions

• In a large fry pan, heat 2 tablespoons of oil and cook the ground beef, salting to taste, until cook and browned all the way through. When done, set aside.
• While the beef is browning, you can begin the sauce in a sauté pan, and also put a large pot of water on the stove to heat up for the pasta.
• For the sauce, heat 3 tablespoons of oil in a large sauté pan on medium-high heat.
• When hot, add the onion and garlic. Cook for 2-3 minutes, then add the sweet peppers and cook, stirring occasionally, until all of the ingredients are soft and they begin to brown on the edges a little bit.
• Add in the tomatoes in their juice along with the oregano, crushed red pepper flakes, smoked paprika, and rosemary.
• Mix all together, crushing the tomatoes, and simmer on medium heat so that the liquid evaporates and the sauce thickens.
• Add salt generously to taste, and add the ground beef mixture into the sauce.
• Continue to simmer and thicken.
• When the sauce is simmering and thickening, you can then salt the pasta water generously and add the pasta to the boiling water. Boil for 8-9 minutes or until al dente, stirring occasionally.
• When al dente, reserve 1 cup of the pasta water for use later, drain the pasta, and then return it to the large pot on medium heat.
• Add the sauce to the pasta, and mix everything together.
• If the sauce is too thick, add some of the reserved pasta water so that the sauce can soak into the pasta.
• Cook for approximately 5 minutes.
• Serve with Parmesan cheese sprinkled on top.

Download recipe as PDF: Back to School Spaghetti Recipe