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.


  1. Crumble up the ground beef and brown it in a large frying pan over medium heat, stirring occasionally until cooked. Drain off excess oil.
  2. Pour spaghetti sauce into ground beef. Let mixture simmer over medium-low heat, stirring occasionally while you fix the pasta.
  3. 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.
  4. After the water is boiling, add the pasta. Lower the temperature slightly but make sure the water is still boiling. Stir pasta while cooking.
  5. 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.
  6. Strain pasta when done. Then put the pasta back into the soup pot and turn off the heat.
  7. If desired, stir a little butter and grated Parmesan cheese into the pasta while it’s cooling off.
  8. 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.
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Daniel Willis is a copy editor and staff writer for The Lorian.

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