Dining with Dan: Spaghetti with Meat Sauce
- One 16 ounce box of uncooked pasta. Linguine, angel hair or really any pasta that you like.
- One 24 ounce jar of spaghetti sauce. I prefer the Ragu brand or else the Hy-Vee brand.
- One pound of ground beef (or ground turkey).
Butter to taste.
- Grated Parmesan cheese to taste.
- Crumble up the ground beef and brown it in a large frying pan over medium heat, stirring occasionally until cooked. Drain off excess oil.
- Pour spaghetti sauce into ground beef. Let mixture simmer over medium-low heat, stirring occasionally while you fix the pasta.
- In a large soup pot, heat several quarts of water over high heat until at a rolling boil. If you add some salt, the water will boil faster.
- After the water is boiling, add the pasta. Lower the temperature slightly but make sure the water is still boiling. Stir pasta while cooking.
- Check your pasta after it has been cooking for eight or nine minutes. I just pull out a strand on a fork and taste it. I like my pasta “al dente,” meaning it’s a little chewy and not overly soft.
- Strain pasta when done. Then put the pasta back into the soup pot and turn off the heat.
- If desired, stir a little butter and grated Parmesan cheese into the pasta while it’s cooling off.
- Pour the meat sauce over the spaghetti on individual serving plates. Serve with grated Parmesan cheese and, of course, garlic bread and red wine if available.