From Ruth Van Waerebeek’s "Everybody Eats Well in Belgium Cookbook." A simple-to-make, delicious spaghetti dinner — and nicely different from the traditional spaghetti and meatballs. Here, the thick sauce is loaded with vegetables and ground beef (or try ground turkey for a leaner version.) The Gruyère cheese is worth the extra cost; it makes all the difference. I like the extra Tabasco, too. I usually double or triple, and freeze the extra for another meal or two later in the week. This dish, a couple of bottles of wine, and some friends... you got yourself a nice, casual dinner party.

Ingredients

4 serv.

olive oil↗3 tablespoons
onions↗2
chopped
red bell pepper↗1⁄2
chopped
white mushroom↗1⁄4 lb
sliced
carrot↗1
peeled and diced
garlic cloves↗3
minced
ground beef↗1 lb
sugar↗1 teaspoon
oregano↗1⁄2 teaspoon
thyme↗1⁄2 teaspoon
basil↗1 teaspoon
red pepper flakes↗1⁄2 teaspoon
fresh parsley↗1 tablespoon
minced
peeled plum tomatoes, chopped↗1 can
(14 ounce)
dry red wine↗1⁄2 cup
tablespoons tomato paste↗2
salt and pepper
lb thin spaghetti↗1
Tabasco sauce (optional)↗
cup grated gruyere cheese3⁄4

Step-by-step instructions

1
Heat olive oil in deep pan or Dutch oven over medium heat. Add onions, bell pepper, mushrooms, and carrots. Cook until soft, 5 to 8 minutes. Add half the garlic and all the ground beef. Continue cooking over medium heat, using a wooden spoon to stir and break up the meat with, until meat is no longer pink.
2
Stir in sugar, oregano, thyme, basil, red pepper flakes, and parsley. Add tomatoes and juices, red wine, and tomato paste. Season with salt and pepper. Reduce heat and simmer, covered, for 35 minutes.
3
Add remaining garlic. Add Tasbasco sauce, if desired.
4
Cook spaghetti; drain. Distribute among four bowls. Spoon sauce over spaghetti. Top with Gruyère cheese.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App