A simple, from-scratch spaghetti with a rich meat sauce. Nothing fancy, just the way it should be.
1 lb ground beef
1 medium onion, diced
1 green bell pepper, diced
1-28oz can crushed tomatoes
1-14.5oz can diced tomatoes
1-6oz can tomato paste
2 tsp salt
2 tsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried oregano
1 lb spaghetti
Grated parmesan cheese, to serve
Heat a large heavy pot over medium heat. Add ground beef and break up with the Old Country Kitchenware Scrape Spoon. Cook until all water is evaporated and beef starts to brown, about 15 minutes. Add in diced onion and cook, scraping the browned bits from the bottom, until translucent, about 8 minutes. Add diced pepper and cook until softened. Add tomatoes. Rinse out the cans with a splash of water and add that to the pot, then add seasonings. Simmer for 30-40 minutes, scraping the bottom and sides occasionally. Boil water for spaghetti and add salt. Cook spaghetti until al dente. Drain, reserving some of the water, and combine pasta with all of the sauce. Add a splash of pasta water to loosen the sauce. Toss with the Old Country Kitchenware Mixing Fork until thoroughly coated. Serve with grated cheese.
