- June 13, 2017 at 11:26 pm #378966mosParticipant
2 tbs extra virgin olive oil
2 cloves garlic, minced
1 onion, chopped
1 lb lean ground beef, at least 85% lean
1 jar sliced mushrooms, about 4 to 6 ounces, drained, optional
14.5-oz crushed or diced tomatoes, un-drained
8-oz can tomato sauce
1 tbs fresh chopped parsley or 1 tsp dried parsley flakes
1 scant tsp granulated sugar, optional
1/4 tsp to 1/2 tsp dried crushed red pepper
1/2 tsp dried leaf oregano
1/4 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
8-oz thin spaghetti
1/4 cup grated good quality Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
Lightly grease a 2 1/2-quart shallow casserole dish or spray it with nonstick cooking spray.
Heat the oven to 350°.
In a large skillet or sauté pan over medium low heat, sauté the onion in olive oil until onion is tender. Add the garlic and sauté for 1 min longer. Add the ground beef, stirring to break up. Cook until meat is no longer pink. Drain off excess fat. Stir in tomatoes, tomato sauce, parsley, and sugar, if using, along with the crushed pepper and oregano. Bring the mixture to a simmer. Taste and add salt and pepper, as needed. Continue simmering the sauce for 20 to 30 min, stirring occasionally.
Meanwhile, cook the spaghetti in boiling salted water as directed on package. Drain well in a colander and then stir it into the meat mixture.
Place half of the spaghetti and meat mixture in a 2-quart casserole. Sprinkle with half of the mozzarella cheese and half of the Parmesan cheese. Repeat with remaining spaghetti mixture and cheeses.
Bake for 20 to 25 min, or until the casserole is hot and the cheese has melted. Serves 4
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