Homemade Spaghetti Recipe

I made a homemade spaghetti and shared it on my social media. Quite a lot of you asked for the recipe, thank you. It’s one of the easier meals to made. Not to mention, Aaron’s favorite. The secret is to let it cook for most of the day. Making this on the weekend (unless you work from home) would be the best case scenario. If that just isn’t possible then making it and serving it right away is perfectly fine. This recipe will serve 4, which for Aaron and I means dinner and lunch the next day. Spaghetti is always best served as leftovers anyway. One of the few recipes I will eat the day after, beside my chicken and rice. I could also eat that everyday for a month.

* I’m not a fan of sage but others are so adding a few leaves of sage would also work for this recipe. It’s a good seasoning in homemade spaghetti.

* I don’t measure the amount of herbs and seasoning I put in so start with a little and then add as you go. I’ll put a rough amount of what I think I’m adding.

Let’s get started on our homemade spaghetti

Herbs:
2 tsp rosemary
2 tsp thyme
2 tsp oregano
3 cloves chopped Garlic
2 bay leaves

Seasoning:
Salt
Pepper
1 tbls of Mrs. Dash Salt free Original blend seasoning (any mix seasoning in your pantry will do)
3 tbls of chili powder

Veggies/fruit:
10 roma tomatoes
1 small package of mushroom (I like baby bela and leave them whole. You can chop them if you’d like)
1 chopped yellow onion

Meat:
1 lb 85/15 hamburger meat (this fraction has a little more grease and I like that for seasoning and for more juice)

Misc:
1 package of spaghetti noodles
3 tbs olive oil (Bono, extra virgin)

Directions:

In a large pot boil tomatoes in covered water. I cook them for about an 45 min until they are just about to fall apart

1. In a large sauce pan bring olive oil to a warm temp.
2. Add onion and garlic. Cook until brown
3. Add mushrooms. Cook for about 3 min)
4. Mix in meat. Cook thoroughly
5. Blend in all seasonings and herbs
6. Once all mixed in well, add cooked tomatoes. Leaving most of the water out. If you like a little juice at the bottom of your spaghetti bowl then let a little of the tomato water get in the sauce pan. About 1/2 cup.
7. Let cook for as long as you can. Half a day is typical.
8. About 15 min before yo serve cook noodles, follwoing the package directions.

That’s all folks.You’ve just made homemade spaghetti. The key to this recipe is all about seasoning it properly. I can’t believe I’ve shared my secret, which is the chili powder. The more the better. So, don’t be afraid to add more if you like the flavor. Try this recipe for guests and it’s sure to be their new favorite recipe you make.

Good luck and keep me posted if you make this.