E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Skillet-Baked Spaghetti Kris Stubblefield | September 2, 2016 This baked-spaghetti recipe comes from Lodge family member Kris Stubblefield, in honor of his great-grandmother. "This is the first dish I learned to make growing up. I still believe it to be the best spaghetti I've ever had," said Kris. Level Beginner Prep Time 40 minutes Cook Time 20-30 minutes Serves 6 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 2 tablespoons olive oil 4 large garlic cloves, minced 2 large yellow onions, chopped 1½ teaspoons salt 2 pounds 80% lean ground beef 1, 28-ounce can crushed tomatoes 1, 16-ounce can tomato sauce 2 tablespoons balsamic vinegar or dry red wine 2 tablespoons sugar 1 tablespoon garlic powder 1 tablespoon dried basil 1 tablespoon dried tarragon 1 teaspoon red pepper flakes, or more to taste 16 ounces angel hair pasta mozzarella cheese, as needed Directions Heat a 12 Inch Skillet over medium heat. Add the oil, garlic, onions, and ¼ teaspoon of the salt and cook, stirring a few times, until the onions are softened, 8-10 minutes. Add the ground beef and cook until no longer pink, breaking up any clumps of meat. Drain off any excess fat. In a 5 Quart Dutch Oven, combine the tomatoes, tomato sauce, vinegar, sugar, garlic powder, basil, tarragon, red pepper flakes, and remaining 1¼ teaspoons salt. Simmer over medium to medium-low heat for 10-15 minutes, then stir in the browned ground beef. Wipe out the skillet and set aside. Preheat the oven to 350 degrees Fahrenheit. Put a large pot of water on to boil. Cook the pasta according to package directions. Drain and pour the pasta into the skillet you used to cook the beef. Pour the spaghetti sauce over the pasta. Shred as much mozzarella as you like over the top, covering the sauce. Bake until the cheese is melted and starts to brown, 15-20 minutes. Contributed By: Kris Stubblefield Kris Stubblefield is the associate culinary manager at Lodge Cast Iron. He is also the husband of Masey Lodge Stubblefield, a 6th-generation relative of Joseph Lodge. They live in Chattanooga, Tennessee. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Skillet-Baked Spaghetti Kris Stubblefield | September 2, 2016 This baked-spaghetti recipe comes from Lodge family member Kris Stubblefield, in honor of his great-grandmother. "This is the first dish I learned to make growing up. I still believe it to be the best spaghetti I've ever had," said Kris. Level Beginner Prep Time 40 minutes Cook Time 20-30 minutes Serves 6 Cook it With Our 12 Inch Cast Iron Skillet Ingredients 2 tablespoons olive oil 4 large garlic cloves, minced 2 large yellow onions, chopped 1½ teaspoons salt 2 pounds 80% lean ground beef 1, 28-ounce can crushed tomatoes 1, 16-ounce can tomato sauce 2 tablespoons balsamic vinegar or dry red wine 2 tablespoons sugar 1 tablespoon garlic powder 1 tablespoon dried basil 1 tablespoon dried tarragon 1 teaspoon red pepper flakes, or more to taste 16 ounces angel hair pasta mozzarella cheese, as needed Directions Heat a 12 Inch Skillet over medium heat. Add the oil, garlic, onions, and ¼ teaspoon of the salt and cook, stirring a few times, until the onions are softened, 8-10 minutes. Add the ground beef and cook until no longer pink, breaking up any clumps of meat. Drain off any excess fat. In a 5 Quart Dutch Oven, combine the tomatoes, tomato sauce, vinegar, sugar, garlic powder, basil, tarragon, red pepper flakes, and remaining 1¼ teaspoons salt. Simmer over medium to medium-low heat for 10-15 minutes, then stir in the browned ground beef. Wipe out the skillet and set aside. Preheat the oven to 350 degrees Fahrenheit. Put a large pot of water on to boil. Cook the pasta according to package directions. Drain and pour the pasta into the skillet you used to cook the beef. Pour the spaghetti sauce over the pasta. Shred as much mozzarella as you like over the top, covering the sauce. Bake until the cheese is melted and starts to brown, 15-20 minutes. Contributed By: Kris Stubblefield Kris Stubblefield is the associate culinary manager at Lodge Cast Iron. He is also the husband of Masey Lodge Stubblefield, a 6th-generation relative of Joseph Lodge. They live in Chattanooga, Tennessee. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
