Cookmas Day 17

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 medium Onion (peeled and diced)
• 1 medium Bell Pepper (red, diced)
• 1 teaspoon Garlic Paste (or 2 cloves minced garlic)
• 1 pound Ground Beef (80% lean, 20% fat)
• 24 ounces Bertelli's Organic Tomato Sauce (jarred marinara style)
• 0.25 cup Water (to thin the sauce slightly)
• 0.5 cup Red Wine (dry red, optional)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 cups Heavy Cream (full‑fat for best richness)
• 1 cup Parmesan Cheese (freshly grated)
• 12 ounces Spaghetti (uncooked, broken in half for easier mixing)
• 2 cups Kobe Jack Cheese (shredded, can substitute mozzarella)
• as needed Cooking Spray (to spray foil so cheese doesn’t stick)

Instructions

1. Sauté Aromatics

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium

2. Add Garlic

   Stir in 1 tsp garlic paste (or minced garlic) and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

3. Brown Ground Beef

   Add 1 lb ground beef to the skillet. Break it up with a spoon and cook, stirring occasionally, until fully browned and crumbly, about 6 minutes.

   Time: PT6M

   Temperature: medium-high

4. Drain Fat

   Carefully tilt the skillet and spoon out excess oil, leaving about 1 tablespoon for flavor.

   Time: PT2M

5. Add Tomato Sauce

   Pour in the 24‑oz jar of Bertelli's organic tomato sauce, add ¼ cup water, stir to combine, and bring to a gentle simmer.

   Time: PT5M

   Temperature: medium

6. Incorporate Red Wine & Season

   Stir in ½ cup red wine, 1 tsp salt, and ½ tsp black pepper. Let the mixture simmer until it thickens, about 7 minutes.

   Time: PT7M

   Temperature: medium

7. Set Meat Sauce Aside

   Remove the skillet from heat and set the red meat sauce aside while you prepare the Alfredo sauce.

   Time: PT2M

8. Make Alfredo Sauce – Heat Cream

   Return the skillet (or use a clean one) to medium heat. Add 2 cups heavy cream and bring to a gentle simmer, watching for the first bubbles, about 5 minutes.

   Time: PT5M

   Temperature: medium

9. Add Parmesan

   Stir in 1 cup freshly grated Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes.

   Time: PT2M

   Temperature: medium

10. Season & Thicken Alfredo

    Season the Alfredo sauce with a pinch of salt and pepper. Continue to simmer, stirring, until the sauce thickens to coat the back of a spoon, about 5 minutes.

    Time: PT5M

    Temperature: medium

11. Cook Spaghetti

    While the sauce thickens, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook until al dente according to package directions, about 10 minutes. Drain using a colander.

    Time: PT10M

    Temperature: boiling

12. Combine Pasta with Alfredo

    Return the drained spaghetti to the skillet with the Alfredo sauce. Toss gently until every strand is evenly coated, about 2 minutes.

    Time: PT2M

    Temperature: medium

13. Assemble the Casserole

    Spray the bottom of a 9x13‑inch baking dish with cooking spray. Layer half of the Alfredo‑coated spaghetti, then half of the red meat sauce. Repeat with the remaining spaghetti and meat sauce. Top with 2 cups shredded Kobe Jack cheese.

    Time: PT5M

14. Cover with Foil

    Cover the baking dish tightly with aluminum foil that has been lightly sprayed with cooking spray to prevent cheese from sticking.

    Time: PT1M

15. Bake Covered

    Place the dish in a preheated oven at 350°F and bake, covered, for 15 minutes.

    Time: PT15M

    Temperature: 350°F

16. Bake Uncovered

    Remove the foil and continue baking for another 10 minutes, or until the cheese on top is golden brown and bubbly.

    Time: PT10M

    Temperature: 350°F

17. Rest & Serve

    Allow the baked spaghetti to rest for 5 minutes before cutting. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

60g

Fat

30g

Fiber

4g