Start to Finish: 30 minutes
Difficulty Level: Beginner
Southern-style spaghetti doesn’t represent a huge departure from standard spaghetti Bolognese, but it tends to be slightly more exuberant in the amount of sauce. A dash of Tabasco also serves as a gentle reminder that this is Southern comfort food with a kick.
- 1 green bell pepper
- 1 medium onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 1 pound ground beef
- 1 can, 14.5 ounces, diced tomatoes
- 6 ounces tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon Tabasco sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1 cup vegetable stock
- ½ bunch fresh basil
- 1 pound spaghetti
- 1 bunch fresh parsley
- 1 cup grated Parmesan cheese
Finely chop the pepper, onion, and garlic and saute them in olive oil in a large Dutch oven until their edges turn brown. Start with the pepper, which takes the longest, then add the onion, then the garlic.
Move the aromatics to the side and brown the ground beef , breaking it down and turning it until it starts to lose its pink tinge.
Add the tomatoes and tomato paste, sugar, Tabasco, Worcestershire sauce, oregano and pepper. Stir gently to work in the tomato paste, and add no more than a cup of vegetable stock until the sauce is easy to stir but not soupy.
Cover and leave to simmer for 20 minutes.
Bring a large pot of water to the boil, add a tablespoon of salt, and introduce the pasta, fanning it out until it can be submerged. Leave to boil for 8 to 10 minutes.
To check for doneness, take a strand of pasta and bite into it. If there is still a solid white core in the center, it needs just a little more time.
There is no need to add oil to the water, as the pasta won’t absorb it during cooking, and it will prevent the spaghetti from absorbing the sauce.
Remove the lid from the sauce and scoop off any excess oil with a spoon. Stir.
Drain the pasta through a colander and toss in a dash of olive oil to stop it sticking.
Use tongs to form a layer of spaghetti on each plate, then ladle the ground beef sauce over the center. Sprinkle with fresh parsley and top with grated cheese.