This good ol’ rich spaghetti will surely fill your tummy and satisfy your appetite! I’ve been fortunate to travel to several destinations thus far in life, Italy being one of them, and I’ve had the pleasure of experiencing foods from different cultures. With that being said, Italian food was much different from what I had envision and expected.

In 2018, I traveled to Venice, Italy with my other half and we were highly disappointed in the food. I cannot speak for all of Italy but as far as Venice goes, the food was not a hit at all. The pizza was served cold and the spaghetti was as plain as Plain Jane gets meaning no added meat or veggies- literally just noodles and tomato sauce but I guess we were grateful that it was actually served warm.

The experience literally made me realize that there is no place like home and we have it pretty good here in America. I can honestly say, we have the best selection of food thanks to this melting pot of a country! I may be biased but I prefer my spaghetti well seasoned and filled with veggies and meat. If that’s also your preference then check out my recipe below!

For the perfect side, try my corn bread recipe. The sweetness of the corn bread is a nice complement to the savory flavors of this spaghetti.

Good Ol’Spaghetti

Recipe by Soneta ThuyCourse: MainCuisine: Italian, AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 lb or 16 oz of spaghetti noodle
24 oz of pasta sauce (Classico’s Four Cheese)
1 lb of ground beef
1 stalk of celery, diced
1 bell pepper, diced
1/2 of a small onion, diced
Seasoning:
1 tbsp of sugar
2 tsp of garlic powder
1 tsp of salt
1/2 tsp of black pepper
1/2 tsp of paprika
1/2 tsp of Italian seasoning

Directions

Start with the ground beef: preheat a large skillet over medium-low heat, add in 1 tbsp of olive oil and let that heat up for 1 min then add in the ground beef and seasonings. Mix well and let that cook for a few mins until beef is semi brown.
Add in the vegetables, stir well.
Add tomato sauce, stirring well then cover with lid and reduce heat to low.
In the meantime, boil a large pot filled a lil over halfway with water then once water is boiling, add 1 tbsp of table salt. Add in box of noodles and cook for 12 mins, stirring occasionally to ensure noodles are separated and being cooked thoroughly.
Remove from heat then drain pasta and shake off excess water
If your skillet isn’t large enough like mine isn’t, add the pasta sauce into the large pot.
Carefully add pasta into sauce. I like to take chunks and add it in slowly to ensure I’m not adding more noodles than pasta sauce because I’ve never used an entire box of noodles for my spaghetti. Sauce-to-noodles ratio is key!
Stir well then serve into bowl, sprinkle with Parmesan cheese and top it off with fresh parsley. If you’re feeling in the mood, pair this spaghetti with a nice wine. Buon Appetito!