Beazell's Cook Book

Ground Meat Spaghetti

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2 ½ lbs. lean ground meat
½ - ¾ cup Trinity (onions, bell peppers, celery)
1 ½ Tbsp. Beazell's Cajun Seasoning
1 – 14.5 oz. can Fire Roasted Tomatoes
1 – 12 oz. can tomato paste
1 – 15 oz. can tomato sauce
6 cans of water – I used the 12 oz. can and rinsed the paste out of it
1 Tbsp. Beazell's Cajun Seasoning
1 tsp. minced garlic
3 Tbsp. Italian Seasoning (see below)
5 pinches of sea salt or to your taste
Spaghetti Noodles
Optional – Boiled Eggs
Parmesan Cheese
 
In large dutch oven over medium heat, add ground meat, trinity and 1 ½ Tbsp. Beazell's Cajun Seasoning. Cook until ground meat is browned thoroughly. If you're not using a lean ground meat, drain the grease out of the pot. Add the fire roasted tomatoes, tomato paste and tomato sauce. Add your 6 cans of water. Stir well and add another tablespoon of Beazell's Cajun Seasoning, minced garlic and Italian Seasoning. Cook on medium, covered, for approximately 45 minutes; stirring every so often. After the 45 minutes, remove the lid and reduce fire to low-medium and allow to cook another 15 minutes. If you are adding boiled eggs, you would add them to your spaghetti now. By removing the lid and allowing it to cook, your sauce is going to get really thick. At the point that you take the cover off of your pot, begin to cook your spaghetti noodles according to package directions. When the pasta is cooked, ladle out about 1 cup of the water that the pasta cooked in and drain the pasta. Add this reserved water to your spaghetti and stir well. This starchy water will help your spaghetti to stick to your noodles. Add your sea salt if you so desire. Serve immediately.
 
 
Mr. Beaz's Italian Seasoning
 
3 tablespoons dried oregano
3 tablespoons dried basil
1 1/2 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons dried parsley
1 tablespoon garlic powder

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