Married for 30+ years, this is still the #1 requested meal in our house – I could probably cook this blindfolded ?
- 1 lb ground beef
- 1 onion, diced
- 1 small green pepper, diced
- 2-3 cloves garlic, minced
- cube I chicken bouillon
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can tomato sauce
- 1 lb spaghetti
- Parmesan cheese, grated
- Parsley, finely chopped (optional)
Heat skillet over medium heat, add the ground beef and cook until there is no pink left, making sure to break up any lumps. Drain any excess fat.
Add the diced onion and green pepper. Mix in with the beef and cook until softened, stirring occasionally. Add the minced garlic and cook for a further 5 minutes.
Break the bouillon cubes into quarters and stir into the mixture. Then add the Italian seasoning, salt and pepper.
Add the cans of diced tomatoes and tomato sauce and stir well to combine. Continue cooking on medium low heat, stirring occasionally until liquid has reduced slightly. (If sauce becomes too thick, add a splash or two of beef or chicken stock.)
Meanwhile bring a pan of salted water to the boil and add the spaghetti. Return to the boil, stirring occasionally. Boil uncovered 8-9 minutes or until desired tenderness. Remove from heat and drain.
Divide the spaghetti into individual bowls and top with the Bolognese Sauce. Sprinkle with parmesan cheese and finely chopped parsley (optional).
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