Ingredients
- 8 ounces dry thin spaghetti
- 1 tablespoon olive oil
- 2 cups chopped yellow onions
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon celery salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon saffron thread, crushed (optional)
- 8 ounces ground beef (extra-lean)
- 1 2/3 cups marinara sauce
- 1/2 cup pimento stuffed olives (sliced)
- 1/4 cup dry sherry
- 1 tablespoon capers (small)
- 1/4 cup fresh chopped fresh parsley (divided)
How to Make
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Step 1: Heat oil in a large skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 min. Stir in oregano, celery salt, red pepper, black pepper & saffron (if using).
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Step 2: Crumble beef into pan. Cook 5 min or until beef is fully-browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a slow boil, reduce heat & simmer 15 min.
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Step 3: While the sauce is simmering, cook pasta per pkg directions. (Omit any salt or fat). Drain well.
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Step 4: Add cooked spaghetti to sauce mixture. Stir mixture well & sprinkle w/remaining 1 tbsp parsley to serve.
Tips & Variations
- Already prepared jarred or canned marinara sauce
We hope you enjoy this recipe!
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