From Ruth Van Waerebeek’s "Everybody Eats Well in Belgium Cookbook." A simple-to-make, delicious spaghetti dinner — and nicely different from the traditional spaghetti and meatballs. Here, the thick sauce is loaded with vegetables and ground beef (or try ground turkey for a leaner version.) The Gruyère cheese is worth the extra cost; it makes all the difference. I like the extra Tabasco, too. I usually double or triple, and freeze the extra for another meal or two later in the week. This dish, a couple of bottles of wine, and some friends... you got yourself a nice, casual dinner party.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Belgian Spaghetti, Student Style. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Belgian Spaghetti, Student Style in your home. Then, follow these steps below to serve Belgian Spaghetti, Student Style for your family or friends.
2 olive oil
1/4 red bell pepper
1 white mushroom
1 garlic cloves
1 ground beef
1 red pepper flakes
1 fresh parsley
1/2 plum tomatoes
2, NA, 1, NA, 3/4 dry red wine
If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Belgian Spaghetti, Student Style in your home by yourself.
Heat olive oil in deep pan or Dutch oven over medium heat. Add onions, bell pepper, mushrooms, and carrots. Cook until soft, 5 to 8 minutes. Add half the garlic and all the ground beef. Continue cooking over medium heat, using a wooden spoon to stir and break up the meat with, until meat is no longer pink.
Stir in sugar, oregano, thyme, basil, red pepper flakes, and parsley. Add tomatoes and juices, red wine, and tomato paste. Season with salt and pepper. Reduce heat and simmer, covered, for 35 minutes., Add remaining garlic. Add Tasbasco sauce, if desired.
Cook spaghetti; drain. Distribute among four bowls. Spoon sauce over spaghetti. Top with Gruyère cheese.
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