Spaghetti a la Boiardi (Original Chef Boyardee Spaghetti Dinner)

Ingredients

• 2 pounds Peeled tomatoes (canned or fresh) (Use canned if out of season; include all juice)
• 6 tablespoons Extra virgin olive oil
• 1 cup Onion (Diced (about 1 medium onion))
• 0.5 cup Carrot (Diced (about 1 medium carrot))
• 1.5 teaspoons Salt (Divided)
• 1 teaspoon Freshly ground black pepper
• 5 leaves Fresh basil leaves (Sliced into strips (chiffonade))
• 1 pound Lean ground beef
• 0.5 cup Mushrooms (Sliced (white or cremini))
• 8 ounces Dried spaghetti
• 2 tablespoons Butter
• 3 tablespoons Grated Parmesan cheese (Plus extra for serving)

Instructions

1. Prepare the Tomatoes

   Chop the peeled tomatoes into small pieces. Place them, along with all their juice, into a food mill or conical sieve. Mash and press the tomatoes to separate the pulp and juice from the seeds. Discard seeds. Collect the sauce in a bowl.

   Time: PT10M

2. Sauté the Onion

   Heat the olive oil in a deep saucepan over medium heat. Add the diced onion and sprinkle with half the salt. Cook for about 3 minutes, stirring occasionally, until the onions start to soften. Do not let them brown.

   Time: PT3M

   Temperature: Medium heat

3. Add Carrots and Continue Sautéing

   Add the diced carrots to the onions. Continue to cook for another 5–6 minutes, stirring occasionally, until the onions are soft and translucent.

   Time: PT6M

   Temperature: Medium heat

4. Brown the Ground Beef

   Add the ground beef to the pan, breaking it up into small bits. Sprinkle the remaining salt and all the pepper over the meat. Cook for 10–12 minutes, stirring occasionally, until the beef is no longer pink.

   Time: PT12M

   Temperature: Medium heat

5. Add Tomato Sauce and Mushrooms

   Add the prepared tomato sauce and sliced mushrooms to the pan. Stir well to combine. Raise the heat to bring the mixture to a boil. Boil for just a few seconds.

   Time: PT2M

   Temperature: High heat (to boil)

6. Simmer the Sauce

   Reduce the heat to low. Place the lid on the pot, leaving it slightly ajar. Simmer the sauce for 40 minutes, stirring occasionally, until thickened and aromatic.

   Time: PT40M

   Temperature: Low heat

7. Add Basil and Finish Sauce

   Add the sliced basil leaves to the sauce. Stir, cover again, and simmer for another 5 minutes.

   Time: PT5M

   Temperature: Low heat

8. Cook the Spaghetti

   Bring 1 gallon of water to a boil in a large pot. Add 2 tablespoons of salt and the dried spaghetti. Stir frequently and cook for 12 minutes until al dente.

   Time: PT12M

   Temperature: Boiling (100°C)

9. Butter and Cheese the Spaghetti

   Drain the cooked spaghetti in a colander. Return it to the pot. Add butter and 3 tablespoons of grated Parmesan cheese. Toss well to coat the pasta evenly.

   Time: PT2M

10. Serve

    Dish the buttered, cheesy spaghetti onto plates. Top each serving with a generous ladle of the sauce. Sprinkle with additional Parmesan cheese to taste.

    Time: PT3M

11. Cleanup

    Wash all used pots, pans, utensils, cutting board, food mill or sieve, and serving plates. Wipe down counters and stovetop.

    Time: PT15M

Nutrition Facts

Calories

600

Protein

28g

Carbohydrates

65g

Fat

24g

Fiber

6g

Ingredient Substitutions

• Instead of Peeled tomatoes (canned or fresh): Crushed tomatoes, Whole peeled tomatoes
• Instead of Extra virgin olive oil: Regular olive oil
• Instead of Onion: Shallots
• Instead of Carrot: Parsnip
• Instead of Freshly ground black pepper: Pre-ground black pepper
• Instead of Fresh basil leaves: Dried basil (1 tsp)
• Instead of Lean ground beef: Ground turkey, Plant-based ground meat
• Instead of Mushrooms: Canned mushrooms, Omit for allergy
• Instead of Dried spaghetti: Other dried pasta shapes
• Instead of Butter: Vegan butter, Olive oil
• Instead of Grated Parmesan cheese: Grana Padano, Pecorino Romano

Equipment Needed

• Large saucepan or Dutch oven
• Food mill or conical sieve
• Wooden pestle (optional)
• Large pot (for boiling pasta)
• Colander
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle (optional)

Critical Steps — Do Not Skip

• Properly milling or sieving the tomatoes to avoid seeds and skins in the sauce.
• Browning the beef thoroughly and breaking it up finely.
• Simmering the sauce long enough to develop flavor and thicken (do not rush this step).

Chef Tips from the Video

• For a richer sauce, add a splash of red wine after browning the beef and cook for 2 minutes before adding tomatoes.
• If you like garlic, add a minced clove with the onions, though it's not traditional to this recipe.
• Use high-quality canned tomatoes for the best flavor and natural sweetness.
• Grate Parmesan fresh for best taste and meltability.

Troubleshooting

Storage

Refrigerator: Store sauce and pasta separately in airtight containers for up to 4 days.

Freezer: Sauce can be frozen for up to 3 months. Pasta is best made fresh.

Room temperature: Do not store at room temperature; refrigerate within 2 hours.

Make-Ahead Tips

• The sauce can be made up to 3 days ahead and refrigerated, or frozen for longer storage.
• Cook pasta fresh for best texture, but you can pre-cook and toss with a little oil to prevent sticking.