Frank's Recipes! Italian Spaghetti (Easy)

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Italian Spaghetti (Easy)

1/4 cup Olive Oil
1 lb. lean Ground Beef
2 tablespoon Fresh Parsley, Minced
1 medium Onion, Chopped
2 cloves Garlic, Minced
2 (8-oz.) cans Tomato Puree
2 (6-oz.) cans Tomato Paste
2 tsp. Worcestershire Sauce
Salt and Freshly Ground Black Pepper to Taste
8-oz. Package of Long Spaghetti
Parmesan or Romano Cheese, Grated

Heat the olive oil in a heavy skillet over medium heat. When the oil is warm, add the ground beef and work it with a wooden spoon to slowly brown the meat. This will take about 10 to 13 minutes. Drain the excess oil and fat away from the meat in a colander or strainer.

Sauté the parsley, onion, and garlic in the same skillet you used to brown the ground beef. You may need to add just a dab of olive oil if the skillet is too dry. Make sure the onion cooks until it's golden in color; this usually takes 3 to 5 minutes, still working over medium heat.

Return the ground beef to the sautéed onion mixture in the skillet and add the tomato puree and paste, Worcestershire sauce, and salt and pepper to taste. Reduce the heat to low and cover the skillet. Simmer your spaghetti sauce for about 2 hours. (All the flavors need to mingle and that takes a little time.)

About 20 minutes before dinnertime, prepare your spaghetti noodles as directed on the package. That means you'll have to set up a large kettle of water with a splash of olive oil in it and bring it to the boil over high heat. Toss in all the spaghetti noodles, reduce the heat to medium high, and cook for 8 to 12 minutes. The spaghetti is done when it's al dente. Drain as directed.

To serve your dinner, place the drained spaghetti noodles on a plate and cover with the meat sauce. Sprinkle the top with grated Parmesan or Romano cheese, or both! Serve warm and remind all your dinner guests that they didn't have to go all the way to Italy for a taste of Italian Spaghetti. Salute!