Ingredients
– 12 ounces of spaghetti
– 1 pound ground beef
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1 can (15 ounces) tomato sauce
– 1 tablespoon chili powder
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon cayenne pepper (optional, for some heat)
– 1 cup shredded cheese (your choice, but I love cheddar or Monterey Jack)
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot for boiling pasta
– Large skillet or frying pan
– Wooden spoon or spatula
– Strainer for pasta
– Cooking spoon for mixing
Step-by-Step Instructions
First, I start by bringing a large pot of salted water to a boil and adding the spaghetti. I cook it according to package directions until al dente, usually around 8-10 minutes. While the pasta is cooking, I heat a skillet over medium heat and add the ground beef, cooking until browned. It’s so satisfying to hear that sizzle as the beef hits the pan! Make sure to break it up with your spoon as it cooks. When it’s nicely browned, I add the chopped onion and minced garlic, letting them sauté until the onion turns translucent and the garlic becomes fragrant. Oh, that smell is just heavenly! (See the next page below to continue steps…)