Spaghetti Night – McCormick

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Spaghetti Night

By: Morgan @morgankunzie

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Recipe and Image Credit: Morgan @morgankunzie

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1 pound spaghetti

1 tablespoon olive oil

1/2 pound ground beef

1/2 pound ground sweet Italian sausage

1 small yellow onion, diced

3 cloves garlic, minced

1 tablespoon tomato paste

2 cans (15 ounces each) tomato sauce

1 can (14.5 ounces) diced tomatoes (optional)

1/2 cup water

Freshly grated Parmesan cheese, to garnish

Chopped fresh parsley, to garnish

(per serving)

Recipe and Image Credit: Morgan @morgankunzie

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Cook spaghetti according to package directions. Reserve about 1/2 cup of pasta water. Drain well. Set aside.
Heat olive oil in a deep skillet over medium-high heat. Add the ground beef and Italian sausage. Cook and stir for 6 to 8 minutes, breaking the meat into crumbles, until browned and cooked through. Drain excess grease if needed, leaving about 1 tablespoon in the pot for flavor.
Add the diced onion to the meat. Cook for 5 minutes or until softened and translucent. Stir in the minced garlic and cook for 1 minute, just until fragrant.
Stir in the tomato paste and cook for 1 minute. Add Seasoning Mix, tomato sauce, diced tomatoes and 1/2 cup of water. Bring the sauce to a gentle boil. Reduce the heat to low. Cover partially and simmer for 25 to 30 minutes, stirring every 5 to 10 minutes.
Toss the cooked spaghetti with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Sprinkle with Parmesan and parsley, if desired.