Spaghetti has always been a meal dear to my food-obsessed heart and never ceases to be remind me of home. My mother always maintained the secrecy of her famous recipe until I was about 18. Since then, I have added and experimented with my own recipe, and there are definitely aspects of my version that are not consistent in typical recipes. But, nevertheless, I have fallen in love with mine and I hope you will too.
Recipe:
Ingredients: 1 green bell pepper; 1 red bell pepper; 4 cloves of garlic; 1 1/2 medium-size bottles of marinara sauce; 1 yellow onion; 1 lb. ground beef; 1 medium box of spaghetti noodles; basil; oregano; salt and pepper; cayenne pepper; olive oil
Preparation:
In a large sauce pan, brown the diced bell pepper, onions and garlic until they become clear but not overcooked. At the same time, pour your marinara sauce in a medium sized pot and add salt, pepper, cayenne and basil (what type of marinara sauce you buy is totally personal preference but I prefer to use half organic, basil by Trader Joes and half of the Newman’s Own traditional).
After the peppers, onions and garlic are done, throw them in the sauce and cover on medium heat. In the same sauce pan, brown the ground beef, seasoning with a little bit of salt and pepper, then separate into large chunks. Add the beef to the sauce and bring the entire mixture to a rolling boil. After a couple minutes, lower the heat as low as possible and cover (What makes a truly great spaghetti sauce is time. Simmer the sauce as long as you possibly can but for at least 30 minutes or so.) In a large pot, boil the noodles with fresh chopped basil and oregano as well as salt until they are soft but not swollen and mushy.
Drain the water from the noodles and add the sauce to the noodles. Mix thoroughly. Do not just add the sauce to a pile of noodles. You want the sauce to infuse with the spaghetti and be consistent throughout. Top with a nice sprinkle of Parmesan cheese and enjoy.
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