Story behind the recipe

About a year ago I decided to make spaghetti for dinner, I think Tucker was outside doing who knows what and I was hungry. Before this I had always just put either tomato sauce or spaghetti sauce with a bunch ton of seasonings. I never really liked it a lot but I figured I had already added so many seasonings that adding more could never fix it, also I don’t like to follow recipes.

This particular night I decided I felt like being romantic and cooking it slow and in the dark.

Yea I don’t know either.

But I started with the meat and then the sauce and then the noodles… and what do you know? I made the best spaghetti of my life.

On this random night, in a candle lit kitchen I discovered the beauty of minimal seasoning and simmering your food for a richer taste. I now won’t make spaghetti and other way.

So without boring you further, here’s how I made it.

Ingredients:

• 1 24oz jar of plain spaghetti sauce or tomato, basil, garlic. I haven’t noticed much difference between the two.
• 1 pound ground beef
• 16oz package of spaghetti or linguine noodles
• 1 tbsp butter
• Fresh parmesan
• 2 tsp of salt
• 1 tbsp of Italian seasoning
• 1 tbsp dried parsley
• 1/2 tsp of salt for noodle water

That’s all.

It’s crazy to me, I always put at least 6-8 different seasonings in it.

Instructions:

• Sauté beef until its fully cooked, once cooked add the jar of sauce, Italian seasoning, parsley and 2 tsp of salt. Mix until combined and bring to a boil. Once it reaches a boil, lower the temp and let it simmer until the noodles are done.
• One the sauce is simmering, bring a pot of water to a boil. Add 1/2 tsp of salt and your noodles and cook for however long your package says. Once cooked, strain the water and add your butter to the noodles. Toss until the noodles are coated.
• Plate your noodles and top with your sauce and parmesan cheese.

All done!

It’s so easy and yes it does take a bit longer to cook but the time your sauce uses to simmer makes all the difference. I hope you enjoy this recipe as much as we do!

Bon appetit!