Total Time
30mins
Prep 20 mins
Cook 10 mins

This is my spaghetti recipe. It gets some heat and some depth from the chili powder and red pepper flakes.

Ingredients Nutrition

Directions

  1. Cook the spaghetti according to the package directions and drain it.
  2. Next, brown the ground beef in a large saucepan or skillet. Drain meat on paper towels, discarding fat in a tin can, and wiping out the skillet with paper towels. (Note: if you are using extra-lean ground beef or ground turkey, you may begin by sauteing the onions and garlic, then adding the meat directly.)
  3. Return the meat to the skillet and add the oil. Put the heat on medium.
  4. Add the onions and garlic and sauté until the onions are softened, about 5 minutes.
  5. Add the tomatoes, tomato paste, and red wine (or red wine vinegar).
  6. Simmer it for about 10 minutes, until the sauce has slightly thickened.
  7. Meanwhile, make a salad, if you are serving one.
  8. Add the salt and pepper to the sauce.
  9. Combine the spaghetti and sauce in the original pot in which you cooked the spaghetti and cover until ready to serve.
  10. Top with the Parmagiano-Reggiano cheese and serve.

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