Pasta and Meat Sauce

Here’s a recipe I made up as I went.  Straightforward but a lot of multitasking.  I rate it “good enough.”

Here’s what you need:

  • 1 lb ground beef
  • 1 jar of spaghetti sauce (Prego!)
  • 1 tsp of oregano
  • 1 tsp of basil
  • 1 or 2 cloves of garlic
  • 1/2 of an onion
  • Pasta
  • A little oil

Chop your half onion into small pieces and saute it in a large pan.  This is when you use the oil, dummy.  Smash, chop, and saute the garlic along with it.  You can use minced garlic or garlic powder later on, but I found smashing the cloves cathartic after a bad test and a three hour night-class.

While those are starting to saute, empty the jar of prego into a medium sauce pan and simmer it on low to medium heat.  Add the basil and oregano to the sauce and stirrrrr it up.  If you’re not sauteing garlic, put some garlic powder in the sauce too.  Also fill a large pot with water put it on high heat for the pasta.

So once your stuff is done sauteing, add that to the sauce too.  Stirrrrrr it up, bro!  In the pan you sauteed your veggies in, start browning the pound of beef.  This is why you needed a large pan!

Your water is probably boiling by now so put your pasta in.  I used fettuccine because I like it!  Make sure to stirrrrrr it up immediately or it’ll all stick together like mine did. 😦

Browning the beef is pretty straightforward.  Mash it up real good for a more consistent sauce or leave it kinda chunky if you want, your call.  Now just alternate stirrrrrrring everything up!  When the beef is done browning, drain it, add it to the sauce, and stirrrrrr it up!  This is why you needed a medium saucepan!  Your pasta is probably almost done so keep mixing this and that until done.  Drain your pasta and put it on a plate and EAT IT.

…OH I’M SORRY WHAT DID YOU SAY?? I’m a sellout because I’m using Prego and not making my own sauce from scratch?  Screw you I don’t care.

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2 responses to “Pasta and Meat Sauce

  1. some would argue that you should brown the beef separately to ensure the maillard reaction takes place. then three hours of simmering to render the fat out. Oh, and dude! try using equal parts pork and veal in addition to the beef, bro.

    • I did brown it separately. I just used the same pan for less mess! It could have definitely used some meat variety though so good call. I was making it with intent to eat within the hour soooo no time for three hour simmerfests… ZACK. (did i guess right?)

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