Spaghetti Fest
Dive into the ultimate pasta night experience with "Spaghetti Fest," a hearty and flavorful meal that's perfect for the whole family. This recipe combines tender spaghetti with a rich, savory sauce made from perfectly seasoned ground beef, vibrant bell peppers, and a medley of aromatic vegetables. The sauce simmers to perfection with crushed tomatoes, tomato paste, and a blend of dried herbs like oregano and basil, delivering mouthwatering depth in every bite. A hint of red pepper flakes adds a subtle kick, while a sprinkle of parmesan cheese and fresh parsley finishes the dish with a touch of elegance. Quick to prepare in just 45 minutes and serving up to four, this comforting classic is ideal for busy weeknights or casual gatherings. Make "Spaghetti Fest" your go-to recipe for pasta perfection and a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 500 grams ground beef
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 2 medium bell peppers (red and green)
- 1 medium carrot
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams parmesan cheese
- 2 tablespoons fresh parsley
- 4 liters water (for boiling pasta)
- 2 teaspoons salt (for boiling pasta)
Instructions
Bring 4 liters of water to a rolling boil in a large pot. Add 2 teaspoons of salt to the water and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the spaghetti aside.
While the pasta cooks, finely chop the onion, mince the garlic, and dice the bell peppers and carrot into small pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes.
Add the diced bell peppers and carrot to the skillet and sauté for an additional 5 minutes until the vegetables soften slightly.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, sugar, salt, and black pepper. Mix well to combine.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Add the cooked spaghetti to the skillet with the sauce and toss to coat the noodles evenly.
Serve hot with freshly grated parmesan cheese and a sprinkle of fresh parsley on top.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 8157 mg | 355% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 52.8 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 821 mg | 63% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3819 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
