My love for Spaghetti with Homemade Meat Sauce started in my grandmother’s kitchen. She used to prepare it with such love and attention, that each bite was a journey into the heart of Italian cuisine. This dish has a rich history, dating back to the 19th century in the regions of Naples and Rome. It’s a true staple in Italian-American households, and it’s the epitome of comfort food. The combination of hearty meat sauce and al dente spaghetti, all topped off with a sprinkle of Parmesan cheese, is simply irresistible. This dish is also incredibly versatile. You can switch up the type of meat, add different veggies, or experiment with various herbs and spices. And the best part? It’s a one-pot wonder, making clean-up a breeze. But let’s not forget the magical moment when the sauce meets the pasta. It’s a match made in food heaven! Cooking this recipe always brings me back to those warm, family dinners at my grandmother’s house. It’s more than just a delicious meal; it’s a reminder of family, heritage, and the simple joy of cooking for the ones you love. So, are you ready to whip up some comfort food magic in your kitchen? Let’s get cooking!
Ingredients
- 1 lb. ground beef
- 1 (8 oz.) can tomato sauce
- 1 c. water
- 2 Tbsp. dried onion flakes
- 2 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1 (14 oz.) jar spaghetti sauce
- 8 oz. spaghetti
- grated Parmesan cheese
Cooking Method
- Brown ground beef in small Dutch oven, stirring until it crumbles; drain well.
- Stir in tomato sauce, water, dried onion flakes, Worcestershire sauce, garlic powder and pepper.
- Bring to a boil over medium heat.
- Cover, reduce heat and simmer 20 minutes, stirring occasionally.
- Add spaghetti sauce and simmer uncovered 20 minutes.
- Cook spaghetti as package directs and drain.
- Spoon meat sauce over cooked spaghetti.
- Sprinkle with Parmesan cheese.
- Yields 4 servings.
Calorie: 600
Total cooking time: 1 hour
Difficulty level: Easy
The Great Spaghetti Meat Sauce Misadventure
Let me tell you about the time I tried to master the art of Spaghetti Meat Sauce. It began, as all great culinary tales do, with the gathering of the ingredients. There was **1 lb. of ground beef**, the star of the show, joined by a humble **8 oz. can of tomato sauce**, **1 c. of water**, and **2 Tbsp. of dried onion flakes**. The supporting cast featured **2 tsp. of Worcestershire sauce**, **1/2 tsp. of garlic powder**, and a dash of **1/4 tsp. of pepper**. The grand finale? A **14 oz. jar of spaghetti sauce**, **8 oz. of spaghetti**, and a sprinkle of **grated Parmesan cheese**.
The Beef Ballet
When I say that browning the ground beef in a small Dutch oven is a dance, I mean it. It’s a tango with the stove, a waltz with the spatula, stirring until the beef crumbles and then draining the pan. The beef sizzled and popped like a backing track to this delicious dance. It was quite the performance, let me tell you.
The Sauce Symphony
Next came the stirring in of the tomato sauce, water, dried onion flakes, Worcestershire sauce, garlic powder, and pepper. The mixture began to simmer and bubble, and the smell wafting through the kitchen was like a tantalizing tease of what was to come. It was like conducting a symphony, each ingredient playing its part in perfect harmony.
The Waiting Game
Here’s where patience became the name of the game. Bringing the mixture to a boil over medium heat, then covering it, reducing the heat and letting it simmer for 20 minutes. It was like waiting for a pot of gold to appear at the end of a rainbow. Except, in this case, the rainbow was made of steam, and the gold was, well, meat sauce.
The Saucy Sequel
Just when I thought the action was over, it was time to add the spaghetti sauce and let it simmer uncovered for another 20 minutes. This was the sequel to the original sauce, and like any good sequel, it was bigger, bolder, and way more exciting.
The Spaghetti Showdown
While the sauce was doing its thing, I turned my attention to the spaghetti. Cooking it as the package directed, I was in a race against time. Would the spaghetti be ready before the sauce? Would the sauce wait for the spaghetti? The suspense was unbearable.
The Grand Finale
With the spaghetti cooked and drained, it was time to bring everything together. Spooning the meat sauce over the cooked spaghetti was like watching a beautiful sunset – if the sunset was made of beef and tomatoes. And of course, the final touch, a sprinkle of Parmesan cheese, was the cherry on top of this culinary sundae.
The Verdict
I must say, despite the ups and downs, the dance with the beef and the symphony of the sauce, it all turned out spectacularly. The Spaghetti Meat Sauce was a hit, yielding 4 servings of pure, unadulterated joy. In the end, the kitchen was a mess, and I was exhausted. But let me tell you, it was all worth it.
And that, my friends, was my escapade into the world of Spaghetti Meat Sauce. A tale of patience, anticipation, and most importantly, deliciousness. These are the stories that kitchens are made of.
