What's a winter meal without a little heat to keep you warm? Spicy Spaghetti stars a sauce bubbling with sweet, savory, herbaceous flavors, made richer and deeper thanks to a long cooking time. Of course, it also has a pleasant spiciness, which leaves you cozy inside and out! Spicy Spaghetti is just the thing for bundling up after a long day in the cold—a heaping bowl of it will nourish you to the core!
Ingredients• 1 pound ground beef • 1 large onion, chopped • 1 (46-ounce) can tomato juice • 1 (12-ounce) can tomato paste • 1 (4-ounce) can mushroom stems and pieces, drained • 2 tablespoons fresh parsley, minced • 1 tablespoon garlic salt • 1 tablespoon dried basil • 2 teaspoons sugar • 2 teaspoons dried oregano • 1/4-1/2 teaspoon crushed red pepper flakes, plus more to taste • 3 bay leaves • 1 pound spaghetti, cooked and hot
In a dutch oven on the stove-top over medium heat, add the beef and onion.
Sauté until the beef is no longer pink, about 6-8 minutes.
Drain the excess liquid from the dutch oven.
Stir in the tomato juice, tomato paste, mushroom stems and pieces, parsley, garlic salt, dried basil, sugar, dried oregano, red pepper flakes, and bay leaves.
Bring the sauce to a boil.
Reduce the heat to low.
Allow the sauce to simmer uncovered until thickened, sweetened, and richer in flavor, about 2 1/2 hours.
Discard the bay leaves.
Serve over spaghetti.