Spaghetti
Recipe for spaghetti that I have perfected for twenty-two years, plus directions on how to make a quick brioche garlic toast.
Equipment
- Large Saucepan
- Sink Colander
- 6-Quart Pot
Ingredients
- 2 pounds Ground Beef
- 1 pound Pork Sausage
- 2 jars Spaghetti Sauce
- Spaghetti Pasta OR Tortellini
- 1 Tbsp Dried Minced Onion
- 1 bag Steamable Sweet Corn
Instructions
- Bring a 6-Quart pot of water to boil on the stove.
- Heat a large saucepan on medium-high and spray with non-stick spray.
- Add the ground beef and sausage to the hot pan and cook until browned.
- When browned, drain any grease from the beef. The easiest way to do this is to place a lid on the saucepan, with a slight gap, and then pour the grease into a coffee cup.
- Add 1 Tablespoon minced onion to the cooking meat.
- When the water is boiling, add the Spaghetti pasta or Tortellini and cook according to directions.
- Before the pasta is done, reserve a 1 cup of the pasta water in a heat-safe cup.
- Drain the pasta in a sink colander when it is fully cooked and return to the pot.
- Pour the 2 jars of spaghetti sauce into the fully cooked meat and stir to combine.
- Pour half of the reserved pasta water into the empty spaghetti jars and swirl it around to release the leftover sauce from the side of the jar. Add to the rest of the cooking meat. DO NOT COVER WITH THE LID AS THE HEAT FROM THE HOT WATER CAN CAUSE THE JAR TO EXPLODE.
- Cook the sweet corn according to the package directions.
- Plate pasta with spaghetti meat sauce on top and serve with a sprinkle of freshly shredded Parmesan cheese.
Notes
Pour half of the reserved pasta water into the empty spaghetti jars and swirl it around to release the leftover sauce from the side of the jar. Add to the rest of the cooking meat.
DO NOT COVER WITH THE LID AS THE HEAT FROM THE HOT WATER CAN CAUSE THE JAR TO EXPLODE.