Thursday, November 8, 2012

Spaghetti with Meat Sauce

My kids are spoiled. At least when it comes to pasta. Well, not even the pasta. It's the sauce that they are quick to judge.
For awhile they were fine with just about anything related to pasta. Cheap macaroni and cheese, pasta with butter, garlic spaghetti. Even Prego. It was my saving grace after a busy day. Within fifteen minutes my family could eat spaghetti with Prego and everyone was happy.
Then, my amazing sister-in-law, Melanie, gave me a recipe for a large batch of homemade meat sauce. I gave it a try one afternoon and within a few hours I was freezing 6 servings of meat sauce. And not just any meat sauce. The Best Meat Sauce.
Now, my kids refuse Prego. I can't even jazz up some Prego with a few home additions, such as a can of drained diced tomatoes, spices, or cheese. They can tell. It's not The Sauce. So while they will continue to eat pasta with butter and garlic spaghetti (and the occasional boxed mac and cheese, but that's another story)...we will forever use The Sauce for our spagetti dinners.

Spaghetti with Meat Sauce
by Girls in Aprons

1 lb. spagetti noodles
1 Tbsp olive oil
1 lb. ground beef
1 medium onion, diced
2 small-medium carrots, diced
2 rib celery, diced
2 cloves garlic, minced
1 14.5 oz can tomato sauce
1 14.5 oz can petite diced tomatoes, undrained
1 tsp dried basil
1 tsp dried oregano
Pinch red pepper flakes
1 4-oz can mushrooms, drained (optional)

Cook spaghetti according to package directions.

Meanwhile, in a large pan, heat the olive oil over medium-high heat and add the ground beef, onions, carrots, celery, and garlic. Continue stirring until meat is cooked and vegetables are starting to be tender, 5-7 minutes. Add tomato sauce, diced tomatoes, basil, oregano, red pepper flakes, and mushrooms (if using) and bring to a simmer. Simmer for 20 minutes or until sauce has thickened. Toss with cooked and drained spaghetti noodles and serve.

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