THE BEST SPAGHETTI - Toddler Approved
If you think you fall into the “I can’t cook” crowd, this will upgrade your status drastically. This is the EASIEST and BEST spaghetti you’ll ever make, and your family, friends, and even your toddler will ask for it every week. 🍝
Ingredients:
1lb ground beef (I’m using venison)
1lb spaghetti noodles
1 45oz Prego Traditional pasta sauce
1 24oz Prego Mushroom pasta sauce
1/8 cup granulated sugar (add more if you want it sweeter)
1. Brown 1lb of ground beef. I’m using venison - to each their own.
2. Once the meat is fully cooked, drain any excess fat. Then, stir in both jars of pasta sauce. Cook on medium heat.
3. Stir in the sugar to your sauce. Stir often to prevent burning and sticking.
4. Boil your water and cook your spaghetti noodles to the package’s instructions. Al-dente is usually anywhere from 8-10mins depending on the brand of noodle. If your noodles start to boil over, place a wooden spoon over the pot - crazy but it really does work!
5. While the noodles are cooking, keep stirring your sauce. If it starts to boil, reduce to low heat and stir often.
6. Once the noodles are cooked to your liking, drain.
7. Grab a plate and enjoy! We like ours with some Parmesan cheese on top! It also pairs well with some homemade sweet tea to drink. 😉
Okay, so you've nailed the super easy spaghetti recipe, and your family (and especially the little ones!) are loving it. But sometimes, don't you crave something even richer, something that truly earns that 'dirty spaghetti' reputation for its deep, comforting flavors? I've found a few simple tricks to elevate this dish from 'great weeknight meal' to 'wow, I need seconds!' without adding much fuss. First, let's talk about building that flavor base. While browning the meat is key, don't stop there! Before adding your Prego sauces, try sautéing some finely diced aromatics with your ground beef (or venison – I often use Prego Traditional Wild Game sauce when I have venison, it's a fantastic pairing!). A small onion, a couple of cloves of minced garlic, and even a finely diced bell pepper can transform the sauce. Sauté them until softened after draining the fat from the meat. This adds layers of savory goodness that really make the sauce sing, giving it that complex, 'dirty' depth. Another secret? Herbs and a touch of something extra. Once your aromatics are soft and you've stirred in your Prego Traditional and Mushroom sauces, consider adding a teaspoon of dried Italian seasoning, a bay leaf, or even a pinch of red pepper flakes if you like a little warmth. If I'm feeling fancy, a splash of red wine or a quarter cup of beef broth deglazed into the pan after browning the meat adds an incredible richness before the sauce goes in. Let this concoction simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more those flavors meld into a truly 'dirty' good sauce. For the pasta itself, the type matters! While any spaghetti works, I’ve noticed a huge difference using quality pasta. If you can find Rao's spaghetti or any bronze-die cut pasta, it has a rougher texture that really clings to that rich, meaty sauce, making each bite even more satisfying. It's a small change that makes a big impact on the overall experience. Finally, don't underestimate cheese! Beyond a sprinkle of Parmesan at the end, sometimes I stir in a couple of tablespoons of cream cheese or mascarpone into the hot sauce just before serving. It adds an unbelievable creaminess and richness that takes it over the top. If you have leftovers, this 'dirty spaghetti' is also amazing baked. Just combine the cooked spaghetti with the sauce, top with mozzarella and Parmesan, and bake until bubbly and golden. It’s pure comfort! These little tweaks won't turn your easy recipe into a gourmet marathon, but they will enhance the flavor profile significantly, delivering that hearty, deeply satisfying 'dirty spaghetti' experience that everyone will rave about. Even my toddler still loves it – just make sure to mince those veggies extra fine!
