Belgian Spaghetti Student Style
From ruth van waerebeek’s everybody eats well in belgium cookbook." a simple-to-make
Steps
Heat olive oil in deep pan or dutch oven over medium heat.
Add onions , bell pepper , mushrooms , and carrots.
Cook until soft , 5 to 8 minutes.
Add half the garlic and all the ground beef.
Continue cooking over medium heat , using a wooden spoon to stir and break up the meat with , until meat is no longer pink.
Stir in sugar , oregano , thyme , basil , red pepper flakes , and parsley.
Add tomatoes and juices , red wine , and tomato paste.
Season with salt and pepper.
Reduce heat and simmer , covered , for 35 minutes.
Add remaining garlic.
Add tasbasco sauce , if desired.
Cook spaghetti.
Drain.
Distribute among four bowls.
Spoon sauce over spaghetti.
Top with gruyre cheese.
Ingredients
delicious spaghetti dinner — and nicely different from the traditional spaghetti and meatballs. here