Don’t get us wrong, she knows a lot of things and is definitely the best cook we know. But we made a few changes (let’s just keep that between us). We switched up Momma’s Favorite Spaghetti a bit and it’s better than ever. It’s loaded with tender ground beef and luscious marinara, and seasoned with the perfect blend of Italian spices; this spaghetti is next-level. We do adore her and don’t want her to ever think we didn’t like the original Momma’s Favorite Spaghetti the way it was… we just wanted to add our own touch, ya know? Even with the subtle changes though, this recipe name will always remain the same. You know the first rule of a good secret is to have nothing on paper (or the internet), so, help us keep this one in the proverbial pot. As they always say, “the secret IS in the sauce!”
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds ground beef
- 3 cloves garlic, chopped
- 1 (24-ounce) jar marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- salt, to taste
- sugar, to taste
- 8 ounces dried spaghetti pasta
- parmesan cheese, optional, to taste, freshly grated, for topping
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –In a large skillet over medium-high heat, heat the olive oil.
Step 2 –Add the ground beef to the oil and cook, while crumbling, until the beef is no longer pink, about 5-7 minutes. Drain the excess grease.
Step 3 –Add the garlic to the beef and cook, about 1-2 minutes.
Step 4 –Add the marinara sauce, the oregano, the basil, the red chili flakes, the salt, and the sugar and bring to a low boil.
Step 5 –Reduce the heat to medium and simmer the sauce for at least 30 minutes and up to 2 hours.
Step 6 –About 15 minutes before serving, in a large pot of salted boiling water, cook the spaghetti to al dente, according to the package directions.
Step 7 –During the last 10-15 minutes of the simmering time, taste the sauce and adjust the salt and the sugar as needed.
Step 8 –Serve the spaghetti topped with the meat sauce, the parmesan, and the parsley.
