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Hearty Beef and Tomato Spaghetti Recipe

Name: Hearty Beef and Tomato Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium carrots, diced; 2 sticks celery, diced; 2 x (400 g) cans crushed tomatoes; 1 small bunch fresh parsley, chopped; 4 cloves garlic, minced; 500 g lean ground beef; 30 g grated mozzarella cheese; 300 g spaghetti pasta; 1 medium yellow onion, chopped; 1/4 tsp black pepper; 1/4 tsp crushed red pepper; 2 tbsp extra virgin olive oil; 1 tsp dried oregano; 1/2 tsp salt

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This is a yummy pasta dish with ground beef, tomatoes, and cheese. You cook the meat with veggies and mix it with tomato sauce. Then, you put it on top of noodles and add cheese and green leaves.

Ingredients

2 medium carrots, diced

2 sticks celery, diced

2 x (400 g) cans crushed tomatoes

1 small bunch fresh parsley, chopped

4 cloves garlic, minced

500 g lean ground beef

30 g grated mozzarella cheese

300 g spaghetti pasta

1 medium yellow onion, chopped

1/4 tsp black pepper

1/4 tsp crushed red pepper

2 tbsp extra virgin olive oil

1 tsp dried oregano

1/2 tsp salt

Method

Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the spaghetti and cook according to the package instructions, usually 8-10 minutes for al dente.

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the chopped onions, minced garlic, diced carrots, diced celery, and crushed red pepper. Cook, stirring often, until the vegetables are soft, about 5-6 minutes.

Increase the heat to medium-high and add the ground beef to the pan. Break it apart with a spoon and cook until it's browned and no longer pink, about 5-7 minutes.

Stir in the crushed tomatoes, half of the chopped parsley, dried oregano, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.

Drain the cooked spaghetti and toss it with a little olive oil to prevent sticking.

Serve the spaghetti on plates, top with the beef and tomato sauce, sprinkle with grated mozzarella cheese, and garnish with the remaining chopped parsley.

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