Recipe: Spaghetti


1 tsp. olive oil
1/2 onion, sliced thin
2 cloves garlic, minced
1 can (28 oz.) chunky tomato sauce
2 tsp. dried oregano
1 tsp. red pepper flakes
1/4 lb. ground beef or substitute
6 oz. uncooked spaghetti
freshly grated parmesan


Heat a large heavy skillet and add oil. Sauté onion 2 minutes. Add garlic and sauté 30 seconds. Add tomato sauce and spices. Cook over low heat 20 minutes. In another pan, cook ground beef, crumbling into a fine, uniform texture, until done.

While tomato sauce is simmering, cook spaghetti according to package. Drain and stir in sauce, reserving some to spoon over the top of each serving. Top with ground beef and parmesan.

Hate ground beef or anything like it? Try something else instead:

Sliced black olives, drained and added with tomato sauce

Mushrooms, about 8, sliced and sautéed in a little butter, added for the last 5 minutes of cooking.

Red bell pepper, a small one, seeded, sliced thin, and cooked in a dry pan over low heat for about 10 minutes. Stir frequently to prevent burning.