Easy Weeknight Spaghetti

Throw together this easy spaghetti meal in just 45 minutes flat. Choose whatever meat you've got on hand - turkey, beef, or chicken all do the trick. It's just what you need when time's tight but you still want something yummy that the whole family will gobble up.

What Makes This Spaghetti Special

This spaghetti works for any weeknight dinner. Grab whatever meat's in your fridge and watch it transform with onions, garlic, tomatoes and herbs. You'll have it ready in under an hour, and just add some buttery garlic bread and a simple salad to round things out.

Ingredients You'll Need

• Spaghetti: Standard pasta does the job. Switch to spiralized zucchini if you're watching carbs.
• Ground Meat: Turkey, beef, or chicken - whatever you prefer.
• Olive Oil: For sautéing. Any cooking oil can stand in.
• Onion: Diced up. Yellow ones work beautifully.
• Garlic: Nothing beats fresh, but the powdered stuff works when you're in a hurry.
• Tomato Paste: Gives your sauce that deep, rich body.
• Oregano: The dried kind or grab Italian seasoning instead.
• Red Pepper Flakes: Leave these out if spicy food isn't your thing.
• Liquid: Try water, stock, or a splash of red wine.
• Crushed Tomatoes: They form your sauce foundation.
• Salt and Pepper: Add however much tastes good to you.
• Fresh Basil: Tossed in at the end for brightness.
• Parmesan Cheese: For sprinkling over your finished dish.

Cooking Instructions

Heat Your Pan:

Warm some olive oil in a large pot over medium-high heat. It's ready when it flows easily but isn't smoking - test by dropping in a tiny onion piece and watching for gentle bubbling.

Brown Your Meat:

Toss in the ground meat and break it apart with your spoon. Let it cook about 8 minutes, stirring occasionally, until it turns brown all over. This step builds tons of flavor in your finished sauce.

Soften the Onions:

Add your diced onions to the browned meat. Cook for around 5 minutes, giving them a stir now and then, until they've gone soft and clear. They'll give off a sweet aroma when they're done.

Add Aromatics:

Throw in your garlic, tomato paste, oregano, and red pepper flakes. Stir everything around for about a minute - your kitchen will smell amazing as the heat wakes up all these flavors.

Pour in Liquid:

Add your chosen liquid - water, stock, or wine all work great. Use your spoon to scrape up any stuck bits from the bottom of the pot. Those browned pieces pack tons of flavor!

Create Your Sauce:

Pour in the crushed tomatoes, salt, and pepper. Mix everything well. Your sauce should look rich and smell wonderful.

Simmer Down:

Lower the heat and let everything bubble gently for about 25 minutes. Give it a stir every so often to prevent sticking. Watch as it gets thicker and deeper red.

Boil Your Pasta:

Fill another large pot with water, toss in a generous pinch of salt, and bring to a rolling boil. Add your spaghetti and cook until it's tender but still slightly firm when you bite it.

Add Fresh Herbs:

Rip up some basil leaves and mix them into your sauce. Adding fresh herbs at the end gives everything a brighter, livelier taste.

Combine Everything:

Keep a cup of the pasta water, then drain your spaghetti. Mix it into your sauce, tossing until evenly coated. If it seems too dry, splash in some of that reserved pasta water.

Dish It Up:

Scoop into warm bowls, sprinkle freshly grated parmesan on top, and add extra basil if you want. Eat right away while it's hot and the cheese starts getting melty.

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Customizing Your Ingredients

Feel free to swap pasta shapes - try fettuccine, shells, or whatever's sitting in your cabinet. Choose meat based on your preference - chicken or turkey for something lighter, beef or pork when you want fuller flavor. The tomatoes and paste are must-haves for that rich taste. Always keep basic seasonings like garlic, onion and herbs nearby.

Creating Your Sauce

Warm up the oil, get the meat nice and brown. Toss in onions until soft, then mix in your garlic and spices. Stir in tomato paste and crushed tomatoes. Let everything simmer while your pasta cooks. Your sauce will turn thick and flavorful, ready to coat every strand.

Cooking Your Pasta Right

Don't skimp on salt in your water before it boils. Drop in the pasta and stir immediately to prevent clumping. Test it a minute early - you want it tender but with a slight bite. Skip rinsing after draining so the sauce sticks better.

Putting It All Together

Drain your pasta but hang onto some cooking water just in case. Toss the pasta with your sauce until everything's coated perfectly. Add a splash of the pasta water if things look too thick. Top with freshly grated cheese and enjoy while it's steaming hot.

Perfect Side Dish Ideas

Whip up some buttery garlic bread to go alongside your pasta. Throw together a quick salad - maybe a classic Caesar or some mixed greens with tangy balsamic. These simple sides turn your basic pasta into a complete dinner everyone will love.

Frequently Asked Questions

→ Can sauce be stored?

Keeps well in the freezer up to three months. Let it cool first, then seal tightly. Handy for fast meals later.

→ No meat needed?

Swap meat for mushrooms. Veggies or lentils add heartiness too. Season well for great taste.

→ Sauce tasting sharp?

A pinch of sugar or extra oil softens it. Cook longer or add cream. Salt levels it out too.

→ Pasta clumping much?

Make sure water is at a rolling boil. Stir often while cooking. Salt helps more than oil to prevent sticking.

→ Which wine matches?

Light reds are perfect. Go for mild options, like basic Italian reds. Affordable ones work just fine, or skip wine if preferred.

→ Too dry overall?

Reserve a bit of pasta water before draining. Gradually add to loosen up the sauce. It fixes dryness fast.

→ Traveling with it?

Pack sauce and pasta separately if possible. Warm everything up there, and don't forget the cheese for adding freshness after reheating.

→ Need it even faster?

Use store-bought sauce. Quick-fry the meat, have vegetables prepped, and go one-pot to save time. Still delicious.

→ Cooking for many?

Double the amounts but grab a big pot. More cooking time may be needed. Freezes wonderfully if there's extra.

→ More flavor ideas?

Fresh herbs brighten it. Extra garlic or a splash of red wine deepens the taste. Even anchovies can add richness.

→ Sauce too thin?

Leave the lid off and simmer longer. Tomato paste thickens it quickly. Mash some tomatoes for a chunkier texture.

→ Picky kids?

Blend the sauce super smooth, go easy on the herbs, and toss in extra cheese. Cut veggies small, so it's kid-approved but still tasty.

Conclusion

Want more ideas? Try layered baked pasta or long-simmering meat sauce. Good ingredients work either way.