Spaghetti and meat sauce, 4 meals for $10.00!

Ingredients

• 2 lb Ground Beef (81% lean, 19% fat, freshly ground on site)
• 2 cans (28 oz each) Whole Peeled Plum Tomatoes (Sclafani brand, canned whole plum tomatoes)
• 4 cloves Garlic (minced)
• 0.25 Onion (quarter of a medium onion, diced)
• 0.25 cup Olive Oil (extra virgin preferred)
• 0.25 tsp Dried Basil
• 0.25 tsp Dried Oregano
• 0.125 tsp Red Pepper Flakes (a pinch, optional for heat)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 lb Thin Spaghetti (dry)
• 2 tbsp Sea Salt (for pasta water, adjust to taste)
• to taste Black Pepper (freshly ground)
• 2 tbsp Butter (softened, for spreading on bread)
• 4 slices Bread (any sandwich bread, optional)

Instructions

1. Prep Aromatics

   Peel and mince the garlic cloves. Dice the quarter onion into small pieces.

   Time: PT5M

2. Sauté Garlic and Onion

   Heat 1/4 cup olive oil in a large pot over medium heat. Add minced garlic and sauté 1 minute, then add diced onion and cook until translucent, about 3 minutes.

   Time: PT4M

   Temperature: medium

3. Brown Ground Beef

   Add the 2 lb ground beef to the pot, breaking it up with a wooden spoon. Cook, stirring occasionally, until fully browned and no pink remains, about 8 minutes.

   Time: PT8M

   Temperature: medium-high

4. Drain Excess Fat

   Once browned, carefully drain the rendered fat into a heat‑proof bowl.

   Time: PT2M

5. Season Meat

   Return the beef to the pot and season with salt and freshly ground black pepper to taste.

   Time: PT1M

6. Add Tomatoes

   Pour the two cans of whole peeled plum tomatoes (with their juice) into the pot. Break the tomatoes up with the spoon.

   Time: PT1M

7. Add Herbs and Spice

   Stir in 1/4 tsp dried basil, 1/4 tsp dried oregano, and a pinch of red pepper flakes.

   Time: PT30S

8. Incorporate Parmesan

   Add 1/4 cup freshly grated Parmesan cheese and stir until melted into the sauce.

   Time: PT30S

9. Simmer Sauce

   Bring the sauce to a gentle simmer, then reduce heat to low and let it cook, uncovered, for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: low

10. Boil Pasta Water

    While the sauce simmers, fill a large pot with water, bring to a rolling boil, and add 2 tbsp sea salt.

    Time: PT10M

    Temperature: high

11. Cook Spaghetti

    Add 1 lb thin spaghetti to the boiling water, stir to prevent sticking, and cook for 6 minutes or until al dente.

    Time: PT6M

    Temperature: medium-high

12. Drain Pasta

    Reserve 1 cup of pasta cooking water, then drain the spaghetti in a colander.

    Time: PT2M

13. Combine Pasta and Sauce

    Return the drained spaghetti to the pot with the sauce. Toss to coat, adding a splash of reserved pasta water if needed for a silky texture.

    Time: PT3M

    Temperature: low

14. Plate and Garnish

    Divide the pasta among plates, sprinkle with extra grated Parmesan, and serve with buttered bread on the side.

    Time: PT4M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g