Happy September 1st and the Labor Day! I am ready for some cooler weather and Fall season. Are you? I love fall colors, but every season carries special beauty and scenery. With that being said, HELLO comfort food!
Do you look forward to holiday meals? Oh! Sweet potato and pumpkin pies, roasted chestnuts, apple strudels or pies always taste better in the Fall! I am definitely making myself drool right this moment.
When it comes to family dinners, pasta always wins everybody! It is one more “to go” meals without much work. I love to cook, don’t get me wrong
95 procent of the time my meals are from scratch and made with fresh ingredients, but sometimes shortcuts are necessary, especially if you have a busy household.
After talking to
Around every dinner, it can get a bit hectic, at least
Now, choosing the sauce, I really don’t have a right to say you should eat one particular brand because most of the time I purchase what is on the sale. However, I enjoyed a few brands that my kids won’t fuss about.
They really don’t like pasta sauces with chunks in them, and I am the same way. I love tomatoes, but I don’t like cooking chunks so I get smooth in texture that goes so well with sauteed beef.
But if I pick up the sauce by accident that is chunky, I process it in the food processor to smooth constancy and texture before adding it to the sauteed ground beef
Also, I have a secret ingredient that pulls that jarred sauce together. It might be strange, but it gives me personally extra kick and sweetness that I love so much.
This makes an amazing dinner. You can make it for Valentine’s Day or even surprise your other half for the anniversary.
Quick and Easy Spaghetti with Beef Sauce
- 1 lb Spaghetti /1 pack or any pasta on hand + salt in water
- 1 tbsp. Olive oil + a drizzle more
- 1/4 Onion diced
- 1 lb Angus Beef
- Salt and ground black pepper a pinch of each
- 1 teaspoon Italian herbs mix
- 1 Jar, 24 FL Oz Pasta sauce (marinara, beef, or any of your favorite)
- 1 tbsp. Ketchup
- Garnish with fresh herbs
- Drop pasta in boiling salted water. Cook according to the package, usually 8-10 min. for me is perfect.
- Meanwhile, in the saute pan, add olive oil. Once heated, add diced onion and saute for a couple of minutes, then add ground beef and try to break it into smaller pieces. Saute until completely done, discard leftover oil -read notes*
- Season with a generous pinch of salt and pepper, and Italian dry herbs. Mix.
- Pour over Pasta sauce, and add ketchup; stir until bubbly, cover and let it cook for a few more minutes. Turn off the heat, stir and cover again until ready to be served.
- Drain pasta in the colander, no need to wash it. Put it back into a pot and add drizzle with olive oil. Toss it and it’s ready to be served.
- You may add cheese on the side if you desire as well as crunchy bread. Garnish it with fresh or dry herbs.
Leftovers: Store it in an airtight container with well fitting lid for up to 3 days. I don’t like to keep food for more than 3 days. Reheat well before eating again. I love adding olive oil + garlic to finished pasta no matter what type/kind of sauce I use. It’s like dressing it up and it adds whole another level of flavor. Between powder and fresh garlic, I prefer fresh garlic because it does taste better, but it’s up to you. In case you are using other than Angus beef, let’s say with more % of fat, drain out excess oil from beef, then add pasta sauce. If I cook with 85% lean there is always oil after it’s done, so I take out oil with a large Tbsp as much as possible, or drain completely.