We usually modify recipes to our own likes, dietary tolerances, cooking skills 😉 , and budget. This is the ORIGINAL RECIPE I followed.
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I made some notes at the top portion, but the full list of ingredients and instructions is at the bottom. We’re not food bloggers and I don’t always remember to take pics (you know, because the stove is on and things may burn while I’m taking the pics…not that I would know anything about that), but we thought it might be helpful to others out there who are cooking newbies or don’t love cooking (LIKE ME!) if we share some simple recipes we have tried and like that aren’t super difficult to make or with lots of unfamiliar ingredients. Seriously, if I can do it, you will most likely be able to as well. Note: The only dietary limitations we have are no cashews and limited/no shellfish for the kiddos, but if anyone wants us to try any GF, DF, SF, __F recipes, let us know.
The Ingredients
We halved the recipe since we already had a half-opened box of angel hair pasta from another meal. We usually don’t have all the herbs and spices on hand because I tend to not use them after we buy them and then they just get old. We go with what we have to keep it simple, but I’m sure the added flavors of the oregano is lovely! I think this might have been the first time I’ve used tomato paste. Who knew it was so inexpensive! Once you’ve had “fresh”er cheese, it’s hard to go back, so of course, we grated some of TJ’s Parmesan Cheese to top our pasta. I pre-chopped the onions and pre-grated the cheese when I had some time the night before so it made it quick to make. (Anyone have tips on keeping the fridge from smelling onion-y when you have leftover onions? Or maybe there’s not a way? Just use all the onions? :p )
The Process
Since we halved the recipe, I didn’t need to lug out the bigger pot. I used a 4-quart version of *THIS POT and it was the perfect size. As you can see from the photos, the pasta seems to absorb the sauce a bit different than if it was being boiled in water.
The Result
It may be because we halved the recipe, but the pasta was a little on the dry side for our liking. We may increase the amount of broth and water next time.
Our Thoughts
- Dad – It could use a bit more sauce.
- Mom – I’ve had better.
- Big Sis – I liked the spaghetti.
- Little Sis – It was okay.
Recipe + Next Time…
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped finely
- 2 garlic cloves, minced
- 14 ounces chicken or vegetable broth
- 2 cups water
- 6 ounces tomato paste
- 1 tsp oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 12 ounces spaghetti
- 1/4 cup parmesan cheese
Instructions:
- In a large pot or skillet with tall sides, add onions, garlic, and ground beef.
- Cook for 6-8 minutes, or until beef is cooked through
- Use a wooden spatula to break apart while cooking.
- Drain off fat.
- Add tomato paste, broth, water, oregano, basil, black pepper.
- Whisk well to combine ingredients.
- Bring to a boil.
- Add spaghetti, lightly pressing down so sauce comes over it.
- Lightly stir it every few seconds, so that spaghetti combines with sauce/meat.
- Simmer for 17-20 minutes or until spaghetti is cooked through and the sauce has thickened.
- Serve immediately topped with fresh parmesan cheese.
- Enjoy!
Bolded instructions can be done by younger chefs!
What are you and your kiddos’ favorite recipes to make or foods to eat? Do you like sweets, savory treats, exotic flavors? Do tell!
Here’s the Plan to Eat link if you use that for your meal planning. If not, here’s our referral link if you want to try it out for free for 30 days –> plantoeat.com/ref/moyfam
*Note: This post may contain affiliate links. Read my disclosure policy here.
Moy Chronicles 