Making this dish is a breeze, and the flavors get even better when you have leftovers. Let’s dive into crafting my beloved family dinner that always gets everyone excited – spaghetti and meatballs, but with a Moribyan twist! And guess what? I’ve got a secret ingredient that will elevate it to a whole new level.
The Perfect Spaghetti
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 6 garlic cloves finely minced (or 1 tablespoon)
- 1 pound 90/10 ground beef
- 1 teaspoon red pepper flakes adjust to taste
- 1 1/2 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- 1/2 teaspoon dried basil or fresh basil leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
- 3 to 4 cups marinara sauce
- 1/4 cup heavy cream
- 1/4 to 1/3 cup freshly grated parmesan cheese plus more for garnish
- 2 tablespoons parsley finely chopped
- 12 ounces bucatini pasta
Instructions
**Prepare the Pasta Sauce:**
- Heat olive oil and butter in a saucepan over medium-high heat. Add minced garlic and sauté for about 1 minute.
- Add the ground beef along with red pepper flakes, Italian seasoning, oregano, basil, black pepper, and salt. Cook and break up the meat until it browns, which should take around 6 to 7 minutes. If you’re using onions, add them with the ground beef.
- Pour in the marinara sauce and stir everything together. Let it simmer for roughly 30 minutes.
- Now, add a splash of heavy cream along with parmesan cheese and parsley. Stir well and taste. Adjust seasoning if necessary.
**Cook the Pasta:**
- Boil a large pot of water about 15 minutes before the sauce finishes cooking. Add salt to the boiling water.
- Cook the pasta according to the package instructions for al dente or slightly longer, depending on your preference. Stir frequently to prevent sticking.
- Once the pasta is ready, reserve some of the pasta water and then transfer the noodles to the sauce along with a bit of pasta water (about 1/4 to 1/2 cup). Mix thoroughly.
- Sprinkle extra parmesan cheese on top, add some fresh basil or parsley, and dig in!
Notes
- Remember to salt your pasta water and reserve some of it for your sauce. The starch in the water helps bind the noodles and sauce.
- Stir your pasta often while boiling to prevent sticking, especially at the beginning.
- If your sauce tastes too acidic, a pinch of sugar can help balance it out.
- You can use crushed tomatoes instead of pre-made sauce; just adjust the consistency with water or broth and season accordingly.