WILMINGTON, NC (WWAY) -- This is almost too simple to qualify as a recipe, but everyone I've ever served it to loves it.
My Best-Ever Salvation Spaghetti
12 to 16 ounces spaghetti noodles
2 teaspoons extra-virgin olive oil
1 large sweet onion
1 1/2 pounds lean ground beef, such as chuck or sirloin*
1 tablespoon bottled minced garlic
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1 bay leaf
1/4 teaspoon ground black pepper
1 jar (1 pound, 10 ounces) spaghetti sauce, almost any flavor*
1 can (14.5 ounces) diced tomatoes seasoned with garlic and onion*
Cook the pasta according to the package directions.
Meanwhile, begin heating oil over medium heat in a 4 1/2-quart heavy pot or in an extra-deep 12-inch skillet. Peel and coarsely chop onion, adding to pot as you chop. Cook and stir until onion begins to soften, about 2 minutes.
Add ground beef, and cook, stirring frequently while adding garlic, Worcestershire sauce, Italian seasoning, bay leaf and pepper. When beef is brown and crumbled, add tomato sauce and tomatoes with juices.
Cook uncovered at a slow boil, reducing heat if necessary, until sauce thickens slightly, at least 10 minutes and up to 20 minutes. Or simmer sauce even longer on lowest heat, covered. Serve over hot, drained spaghetti.
Refrigerate leftovers for up to four days. Flavor will continue to develop for several days.
For best flavor, the meat shouldn’t be too lean. Visible fat can be removed after sauce has been refrigerated, if desired.
Any type of tomato-based spaghetti sauce will work so long as it does not contain meat. We typically use whatever’s on sale. A slight variation in jar size will not matter.
There are many variations of diced tomatoes and any flavor in an Italian mode works.
This sauce can be refrigerated for up to four days or frozen for up to two months. The flavor actually improves the second day.
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