Do you want spaghetti and meat sauce for dinner but you don’t want to go brew a pot full of sauce all day? Well this recipe is for you!
This spaghetti recipe is adapted from my sister’s quick and easy spaghetti recipe. The main difference between our recipes is that I start with onions and garlic and she leaves them out because she’s not a fan of onions. The basic idea of this recipe is to take a store-bought jar of spaghetti sauce, add a couple of things, and make it taste more like homemade spaghetti sauce. This is a good weeknight recipe that tastes like a weekend!
- 2 Tbs Olive Oil
- 1 Medium Onion, Diced
- 3 Cloves Garlic, Minced
- 1 – 1 ½ lb Ground Beef
- 1 Packet Spaghetti Seasoning Mix
- 1 12 – 16 oz Jar of Your Favorite Spaghetti Sauce
- ¼ Cup Water
- Spaghetti Noodles, Cooked to Al Dente in Salted Water and Drained
- Parmesan Cheese for Serving
- In a medium pot, heat the olive oil over medium heat and sauté the onion and garlic with salt and pepper until they are tender and translucent (about 5 minutes).
- Add the beef to the pot, crumble and cook until the meat is browned.
- Add the spaghetti seasoning mix, sauce and water (see the tip below).
- Cover and simmer on medium-low heat for about 15 minutes, stirring occasionally.
- Serve with cooked spaghetti noodles and a sprinkling of Parmesan cheese.
Swirl the water around in the jar before adding it to the pot to get any stubborn sauce out.
If you don’t have cooked spaghetti sauce in your freezer, you should! Store any leftovers in zip-top bags in the freezer for up to 6 months. When you have a hankerin’ for spaghetti, thaw, heat and enjoy!
Spaghetti Bolognese, or spaghetti and meat sauce, gets its name from the Italian town called Bologna. Apparently they made the best ragu (meat sauce) in all of Italy.