My husband loves spaghetti, and fortunately loves my spaghetti even more. I was never a huge spaghetti fan, but with a few add-ons, I have transformed boring traditional spaghetti, to a fantastic home-made meal that is still suitable for weeknights. Everybody has their own recipe for spaghetti, but if you don’t have one of your own, this one is a good place to start.
1/2lbs ground beef (no more then 80% Lean)
8 oz pork sausage
1/2 green pepper, chopped
1 medium onion, chopped
1 jar spaghetti sauce
1tbsp tomato paste
1/2box angel hair pasta
1/2c fresh basil, chopped (or 1tbsp dried basil)
2 large bay leaves
2 large garlic cloves, chopped
1 14.5oz can chopped tomatoes
1tsp onion powder
1tsp garlic powder
1tsp italian seasoning
1/4c beef stock
optional: 1/2c red wine
1. Cook ground beef and sausage on medium heat for 10-15 minutes, or until cooked through. Season meat mixture with onion powder, garlic powder, salt, pepper and italian seasoning. Once cooked, remove meat from pan, and place in strainer to remove excess grease drippings. Set aside.
2. In the same pan, sauté chopped green onion in a pan on medium heat, after three minutes, add chopped onion, and sauté for an additional 10 minutes, or until vegetables are soft and translucent. Add garlic for the final minute (do not allow garlic to burn). Add can of chopped tomatoes and cook for additional two minutes.
3. Return cooked meat to pan, add spaghetti sauce and beef stock. Roughly stir together until blended; do not overstir, you do not want to over crumble the beef. Add bay leaves and basil to sauce. Completely cover and simmer on medium heat for 30 minutes. (If you choose to, now add the wine)
4. Add tomato paste to sauce mixture, stir, cover again but allow steam to escape. Simmer for additional 30 minutes. Simultaneously boil pasta in lightly salted water. Remove noodles from water once they are al dente.
5. Serve noodles with pasta sauce and cheese. Enjoy!