¿No sabes qué cocinar hoy? Te enseño a preparar mi Pasta Roja favorita

Ingredients

• 400 g Spaghetti (dry spaghetti, broken in half for easy stirring)
• 1 tsp Salt (for pasta water and seasoning)
• 2 tbsp Olive Oil (for sautéing the meat and vegetables)
• 300 g Ground Beef (lean (90% lean) for less grease)
• 1 tsp Garlic Salt (or ½ tsp garlic powder + regular salt)
• 1 tsp Onion Salt (or ½ tsp onion powder + regular salt)
• 0.5 tsp Ground Black Pepper (freshly ground)
• 0.5 tsp Paprika (sweet paprika)
• 1 Red Bell Pepper (diced)
• 1 Green Bell Pepper (diced)
• 1 Red Onion (small, diced)
• 1 Chili Pepper (e.g., jalapeño, minced; adjust to heat preference)
• 2 Garlic Cloves (minced)
• 3 Fresh Tomatoes (ripe, roughly chopped for processing)
• 600 g Tomato Sauce (three 200 g packets, seasoned with salt and oregano)
• 1 tsp Dried Oregano (adds classic Italian flavor)

Instructions

1. Cook the Spaghetti

   Bring a large pot of salted water to a rolling boil, add the spaghetti and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT10M

   Temperature: high boil

2. Prep Vegetables and Meat

   While the pasta cooks, dice the red bell pepper, green bell pepper, red onion, and mince the chili. Cut the ground beef into bite‑size pieces (or crumble if using ground meat). Mince the garlic cloves.

   Time: PT10M

3. Process Fresh Tomatoes

   Place the three chopped fresh tomatoes in a food processor and pulse until smooth.

   Time: PT2M

4. Brown the Meat

   Heat the skillet over medium‑high heat, add a drizzle of olive oil, then add the beef. Season with garlic salt, onion salt, black pepper, and paprika. Cook, stirring occasionally, until the meat is browned and cooked through, about 12 minutes.

   Time: PT12M

   Temperature: medium‑high

5. Add Garlic and Vegetables

   Add the minced garlic and all the diced vegetables to the skillet with the meat. Sauté for 3 minutes until the vegetables begin to soften.

   Time: PT3M

   Temperature: medium

6. Create the Tomato Sauce

   Remove the skillet briefly from the heat. Add the processed fresh tomatoes, the three 200 g tomato‑sauce packets, a pinch of salt, and the dried oregano. Return to low heat and simmer for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: low

7. Combine Pasta with Sauce

   Add the drained spaghetti directly into the skillet. Toss vigorously to coat the noodles evenly with the sauce.

   Time: PT2M

   Temperature: low

8. Finish and Serve

   Return the cooked meat and vegetables (if any were set aside) to the skillet, lower the heat and stir for another 3 minutes so everything is hot and well‑combined. Serve immediately.

   Time: PT3M

   Temperature: low

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Fettuccine
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Garlic Salt: regular salt, garlic powder
• Instead of Onion Salt: regular salt, onion powder
• Instead of Paprika: smoked paprika
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Green Bell Pepper: green zucchini
• Instead of Red Onion: white onion
• Instead of Chili Pepper: serrano pepper, red pepper flakes
• Instead of Garlic Cloves: garlic powder (½ tsp)
• Instead of Fresh Tomatoes: canned diced tomatoes (1 cup)
• Instead of Tomato Sauce: marinara sauce, crushed tomatoes (400 g)
• Instead of Dried Oregano: Italian seasoning

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Food Processor
• Large Skillet
• Wooden Spoon or Spatula
• Measuring Spoons

Critical Steps — Do Not Skip

• Cooking the meat until fully browned but not burnt
• Simmering the tomato sauce to develop flavor
• Tossing the pasta with the sauce on low heat to avoid soggy noodles

Chef Tips from the Video

• Cook the spaghetti al dente; it will continue to soften slightly when mixed with the sauce.
• Reserve a small amount of pasta water to adjust sauce consistency.
• For extra depth, add a pinch of smoked paprika or a dash of red‑wine vinegar to the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; reheat gently on the stove with a splash of water.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the ground beef and store it separately; reheat when assembling the dish.
• Prepare the tomato sauce ahead of time and keep it refrigerated.
• Pre‑chop all vegetables and store in a sealed container for quick assembly.

Frequently Asked Questions