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Quick and Easy Spaghetti with Beef Sauce

Quick and Easy Spaghetti with Beef Sauce

Course Main Course
Cuisine American, Italian
Keyword pasta, sauce, beef, dinner, lunch,
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 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

Instructions

  1. Drop pasta in boiling salted water. Cook according to the package, usually 8-10 min. for me is perfect.
  2. 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*
  3. Season with a generous pinch of salt and pepper, and Italian dry herbs. Mix.
  4. 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.
  5. 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.
  6. You may add cheese on the side if you desire as well as crunchy bread. Garnish it with fresh or dry herbs.

Recipe Notes

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.