We call this “Jane’s Pasta” because my sister in law made this for my kids one day when it looked like there was nothing in the refrigerator. Everyone has some kind of meal that they can whip up with very little planning. Spaghetti (and anything) is probably pretty common, but this came out good, and everyone in the family loved it, so I figured it was worth sharing. It’s certainly not one pot, but planned right, it can be ready in about an hour, and it’s always best the next day.
Ingredients
- Olive oil
- 1 box Thin Spaghetti or Angel Hair
- 1 lb (or whatever you have) of ground beef, pork, turkey, etc.
- 1 16 oz jar tomato sauce (I prefer Newman’s Own Marinara, but you go by what you have).
- 1 yellow onion
- 1 cup parmesan (freshly grated)
- 1 cup pasta water
- 1/2 cup chicken stock
- Fresh greens if you got ’em: basil, parsley or oregano
- Dried spices to taste: I use adobo seasoning, onion powder and garlic salt
- Salt and pepper to taste
Directions
- In a large pan that you’re going to use for the pasta, caramelize the onions using olive oil or olive oil and butter. Salt and pepper the onions, and keep them from burning, using chicken stock if necessary.
- In a separate pan, season your raw chopped meat (I use 80/20) with salt, pepper, onion powder, garlic salt and adobo seasoning and cook till brown, drain and reserve.
- Grate about two cups of parmesan cheese, reserve.
- Bringing a pot of water to a rolling boil, cook your pasta according to the box.
- Combine chopped meat to carmelized onions.
- Add sauce and 1/2 cup of parmesan.
- Add pasta with at least 1/2 cup of water from the pot.
- Mix and bring sauce to a boil.
- Rest and either transfer to a dish or serve in the pan, garnish with parsley, basil or top with parmesan.
Master of Low Arts 