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.
Prep Time40 minutes
Cook Time20-30 minutes
Cook it With Our
- 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
- 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.