No pots, pans and strainers. Just assemble all in a casserole dish and cook in the oven. The same delicious spaghetti with beef tomato sauce you know and love.
Makes 4 servings.
Ingredients:
- 1 can (800ml) crushed tomatoes
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1 teaspoon red chili flakes
Add the spices directly into the can of tomatoes. Stir and set aside.
- 1 tablespoon oil
- 4 cups beef broth (900ml carton container)
- 400g uncooked spaghetti
Grease a large casserole dish with the oil. Rinse the uncooked spaghetti under cold running water. Place it in the casserole dish. Add the beef broth and the can of tomatoes. Spread the spaghetti apart in the liquid. Spray a piece of aluminum foil that is the length of the casserole dish adding 4 inches to the length, with nonstick cooking spray on both sides. Press it down gently on top of the spaghetti.
- 1 yellow onion, chopped
- 1/2 green bell pepper, chopped
- 5 white or cremini mushrooms, chopped
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1 lb (454g) lean ground beef
- 1 teaspoon salt
- 1 teaspoon ground thyme
- 1 teaspoon pepper
- 1/4 cup tomato paste
- 1/2 cup Parmesan cheese
Spread the chopped vegetables on top of the foil. Drizzle the oil on top and season with salt. Crumble the beef all over the vegetables. Sprinkle the salt, pepper and thyme over the beef. Evenly dollop the tomato paste all over.
CAREFULLY place the casserole dish into a preheated 375°F oven. Cook for 40 minutes or until spaghetti is cooked.
Serve with Parmesan cheese sprinkled on top.
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