Description
Indulge in a comforting plate of German spaghetti, where savory ground beef meets rich tomato sauce for a delightful twist on a classic favorite. This recipe is not only simple to prepare but also perfect for sharing with family and friends. Picture twirling al dente noodles around your fork, topped with fresh basil and Parmesan, creating a heartwarming dish that brings everyone together. Enjoy this easy-to-make meal any night of the week!
Ingredients
Scale
- 8 oz spaghetti
- 1 lb lean ground beef
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 28 oz canned whole peeled tomatoes
- 2 tsp Italian seasoning
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh basil leaves, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Drain and set aside.
- Sauté the aromatics: In a skillet over medium heat, heat olive oil and sauté chopped onions and minced garlic until fragrant, about 3-4 minutes.
- Brown the ground beef: Increase heat slightly, add ground beef, and cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes).
- Add tomatoes and seasoning: Pour in crushed tomatoes along with Italian seasoning, salt, and pepper. Stir well and let it simmer for about 10-15 minutes until thickened.
- Toss with spaghetti: Mix cooked spaghetti into the sauce, tossing gently to coat all strands evenly. Let it simmer together for another 5 minutes.
- Serve hot: Plate generously topped with freshly grated Parmesan and basil leaves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: German
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For added nutrition, consider incorporating vegetables like bell peppers or zucchini into the sauce. Store leftovers in an airtight container in the fridge for up to three days; reheat with a splash of water on the stovetop.