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Our family's cherished skillet spaghetti has made its way down from older folks to younger ones, giving you that real homemade flavor you won't get from jars at the grocery store. When the deep tomato sauce, seasoned beef, and just-right noodles mix together, you get a meal that calls everyone running to eat.
I first learned to make this when my grandma showed me as a kid. She always told me that cooking it slowly was the key, letting all the spices blend together nicely. Now when I cook it, my home smells just as cozy as hers did back then.
Ingredients
Step-by-Step Instructions
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Those crushed tomatoes really make this dish stand out. Grandma always talked about mixing different tomato textures together. She'd sample the sauce while cooking and tweak the spices as needed, showing me that good cooking comes from feeling it out, not just following steps.
Make-Ahead Options
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Simple Variations
Serving Suggestions
The Italian-American Connection
Common Questions
- → Will other pasta shapes work too?
Absolutely! Spaghetti's the classic choice, but you can swap in twisted fettuccine or hollow penne just as easily for this meal.
- → What's a good way to add some kick?
To crank up the heat, sprinkle some crushed red pepper into your sauce while cooking or add a splash of hot sauce at the table.
- → Can I swap out the ground beef?
You bet! Try ground turkey, chicken, or even veggie crumbles if you're looking to change up the protein.
- → Any tricks if I don't want canned tomatoes?
Go ahead and grab some ripe tomatoes, peel them, chop them up, and blend them for a garden-fresh taste in your sauce.
- → What's the best way to keep extras?
Pop any leftovers in a sealed container and stick it in the fridge for up to 3 days. Warm it up on low heat in a pan or zap it in the microwave.
- → Is it okay to make the sauce early?
For sure! You can cook up the sauce a day before and keep it in the fridge. Just heat it through before mixing with your freshly cooked noodles.