Who doesn’t love spaghetti? I think it’s amazing, and there are so many ways you can make it. I’m a fan of spaghetti, and I love the flavors in it. When I made it, I realized that I didn’t have a couple of the ingredients, so I ended up using what I had. I feel like I’ve been doing that a lot lately. But if it works, go with it.
It’s why I love Rachael Ray. Her recipes are so easy to adapt to what you have. And speaking of her, I’ve been cooking from the Book Of 10 a lot lately. For some reason, I’ve been wanting to make a lot of the recipes in. I haven’t been baking a lot, but I plan on baking this week, so I’ll have some pictures to share! Enjoy the recipe!
Adapted from Rachael Ray’s Book Of 10
- 1 pound spaghetti
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef (either regular beef or the vegetarian “beef” crumbles)
- 3 to 4 garlic cloves, chopped
- 2 teaspoons hot sauce
- 1 tablespoon Worcestershire sauce
- 1 14-ounce can of diced tomatoes
- 1 cup tomato sauce
- 1 cup sharp Cheddar cheese
- 1 medium onion, chopped (optional)
- Bring a large pot of water to boil, and cook spaghetti according to package directions. Drain the spaghetti.
- While water is coming to a boil, heat a deep skillet over medium heat.
- Add the beef, and crumble as it browns, for 3-4 minutes.
- Add the garlic (and onions, if using) and stir into meat.
- Season with salt and pepper, and add hot sauce and Worcestershire sauce.
- Cook for 5 or 6 minutes. Stir in tomatoes and tomato sauce.
- Add the spaghetti to the meat sauce, combine, and serve with cheese sprinkled on top.