Spaghetti made for kids.

*Spaghetti made for kids.*

1 pound/box of penne or any short uncooked pasta
*Cook like you would pasta, remember to salt the water and drain 1-2 minutes before it’s fully cooked (or as they say al dente), and keep ½ cup to 1 cup of pasta water liquid.*
1 pound ground beef
1 medium size onion, diced
2-4 cloves of garlic (depends on your liking), diced
Red wine vinegar
Mushrooms (optional, I usually put them in but this time I didn’t have any)
1 big can of crushed tomatoes
Red pepper flakes
Canola oil
Salt and pepper

I use 93/7 Lean ground beef (or leaner if I can find) so I don’t have to cook before I start so that I can drain all the fat/oil.

Ok yes I said spaghetti, but kids have little fingers and this is way easier for them to eat. Plus trying to cut long spaghetti is a pain in the you know what. I just use what ever short pasta I have.

Heat up canola in a skillet on medium heat. When oil is hot drop in onions and garlic and some salt to draw out the moisture in the onions (keep your eye on it to make sure the garlic doesn’t burn, if burns restart over and clean everything you used. Burnt garlic is very bitter). This is the time you would put the mushrooms in, or any other veggies you like (sometimes I put carrots or bell peppers), but this time I didn’t have any. When onions are translucent add red pepper flakes and red wine vinegar (or red wine if you like, I’m not big on wine) and deglaze the pan.

After add the ground beef, break up using a spoon, and keep stirring until cooked.

Stir in the crushed tomatoes and season the sauce with salt and pepper. Let simmer for about 10 minutes. If you see that the sauce is to think you can add the pasta water you saved until you get the sauce that way you like it. Some people like thick sauce and some like a watery sauce.

Add the cooked pasta with the sauce and toss for a minute.

Plate and enjoy.

Don’t forget the parmesan cheese.