How to Make Tasty Spaghetti

When I was a child, I just couldn't get enough spaghetti. My mother always wondered where I put it all when I trudged my way to the kitchen for my third huge helping. Apparently the night before I was born, she ate a pound of spaghetti, so it goes to show why it would become my favorite dish. I constantly hung out in the kitchen waiting for dinner, picking up pointers along the way.

There are two different ways I cook spaghetti. The first is my " I'm too tired from working to cook" spaghetti, which takes around 20-30 minutes to fix. Its the recipe where I brown some ground beef with garlic salt and pepper at the same time I put water on the stove for the spaghetti. Then I add two or three cans of tomato sauce and a few sprinkles of Italian seasoning. The recipe is simple. There are no major fresh ingredients added, such as onion, garlic, peppers, or mushrooms. There really is no time for simmering because the spaghetti is ready at the same time as the sauce.

Then there are times such as weekends or vacation that allow me more time to make a more flavorful spaghetti with all the fresh ingredients.
The first step is the most important when it comes to making spaghetti sauce. Make certain you have all the ingredients before you fire up the stove. I can't count how many times I've started cooking only to realize I don't have everything I need for my sauce. I like to make a list of everything I will need and will not leave the market before my entire list is crossed off.

Proper preparation will save you much stress while cooking so you will want to chop everything before starting your actual cooking. Remember safety while chopping your ingredients. If you get into too much of a hurry you could cut yourself, so take it slow.

Start by chopping one medium onion and a clove of garlic into a bowl and set it aside. You may want to add or subtract from the garlic depending on how strong you like your garlic to taste. Now chop a medium bell pepper and six mushrooms into another bowl. Start the stove and in a saute pan add two tablespoons of olive oil and saute your onions and garlic until they are clear.

In a separate, large frying pan, brown two pounds of ground beef and drain the excess grease. Add your onions, garlic, and two large cans of tomato sauce to the ground beef and lower heat to low. Be sure to stir the sauce every now and again so it won't stick to the bottom of the pan.

Now, I like to add a big can of diced tomatoes, which I've first mashed slightly with a wooden spoon. Now add your mushrooms and bell peppers without cooking. This will make for a nice, thick texture. Now you are ready to add Italian spices to the mix, using a bay leaf or two that will help flavor your sauce. Cover and let your sauce simmer for three to four hours, stirring every 20 minutes so it won't stick to the bottom of the pan.

Finally we are ready to cook the spaghetti. Boil a large pan of water with a pinch of salt and a splash of olive oil to prevent sticking. Once your water starts boiling, add two pounds of spaghetti. Boil the spaghetti for 15-20 minutes, remembering to stir so it doesn't stick. Taste the spaghetti every 5 minutes after that to make sure it doesn't overcook.

When serving, I prefer to pour my sauce over the spaghetti. When its time to refrigerate the leftovers ( if there's any left), I mix the two. It's great microwaved the next day.

Next time you have friends over for dinner, give this recipe a shot. They may just ask you for the recipe so they can make it themselves.