Spaghetti & Meat Sauce

Hi Guys,

So after yesterday’s post, I decided (after eating my awesome leftover spaghetti from last night’s dinner) that I would share this recipe for you as well. Writing about food seems to be a really good idea to keep me posting often! Again i am sorry i had to use a google image! Boy I need to just start making an file to draw from just in case!

Anyhow, this is another fairly quick and easy recipe to do. Really great for busy moms/ corporate women or anyone who isn’t really a cook but either wants to fake it or just start learning lol. I would say this dish takes roughly around the same time (or less even) as my Cream Of Mushroom Chicken recipe. (ooh fancy I added a link!!)

Let’s get to the recipe!

Spaghetti and Meat Sauce

Prep Time: 5-10 Mins         Cook Time: 15-20 Mins

Here is what you will need:

  • Spaghetti – Whole grain or regular, which ever you like
  • 1/2 lbs (or close to) Minced Meat – I use beef but you can use chicken if you like 
    • 1/2 lbs usually does well for 4 ppl so if more persons get more mince
  • Hunts Garlic and Herb Sauce – OR any other one you like – I LOVE this one
  • Onions
  • Fresh Garlic
  • Sweet Peppers
  • 1 tin of Sliced Mushrooms – I love mushrooms!! Or you can use fresh ones
  • Escellion (or green onions)
  • Tomatoes (optional)
  • A splatter guard if you are a newbie


  • Salt – Be careful if it’s Sea Salt
  • Black Pepper – “Go hard or Go home”
  • Garlic Power – Yes even though you have fresh garlic already – Be generous
  • Thyme
  • Fresh Bay Leaves
  • Oregano
  • Red Pepper Seeds – Only if you can mange HOT Pepper


  • Scotch Bonnet Pepper – This is for Caribbean people – VERY HOT – If you like pepper but don’t have these peppers just add whatever you want for heat. Maybe chili powder?

Like I had said in my Cream Of Mushroom Chicken Recipe:  I just wanted to say that most NON Caribbean cultures tend to under season their dishes (no offense). So I want you guys to step it up and be brave! ADD MORE seasoning than you might be used to. I know I have not put any measurements for them because when we are cooking we DON’T measure really. Here in Jamaica we just use “bout suh” or “just a chups more.” LOL Don’t just do a DASH of this or a DASH of that, really get into it and season your meat.Whatever you do DON’T USE MRS. DASH……. yuck! too bland!

OK, here’s what do to:

  • Defrost meat (if frozen)
  • In a dutch pot (Cast iron pan) – Not required but preferred – Something deep to make the sauce in, heat a small amount of vegetable oil – just enough to coat the pan so the meat doesn’t stick
  • Chop up veggies: Onions, Peppers, Garlic, Escellion, tomatoes, and/or fresh mushrooms etc (if you want to add anything else go right a head! Don’t be afraid to experiment. That’s how we become great chefs! trial and error!
  • When the pan is ready, add in the Minced Meat

It is important that you heat the pan slowly or else oil will splatter everywhere when you add the meat to the pan. (Newbies have your guard ready!!) Remember, the meat has water in it and water and oil don’t mix well. To test, add a very tiny piece of the meat and when you hear it sizzle then you know it’s just about ready. If there is no sizzling then just watch the meat until you see tiny bubbles around it and/or hear the sizzle. If too hot turn down the fire and remove the pan from the flame. let it cool and start over. Don’t worry. If you are new to this practice makes perfect. Don’t give up.

Now let’s continue:

  • Cook minced meat until it turns grey (for beef) or white-ish (for chicken) – (that means it is cooked through) Either way there must not be any pink!
  • Add in chopped items
  • Mix in seasonings and make sure every thing is stirred up nicely
  • Once everything has started to cook, add in the pasta sauce
  • Stir until evenly blended
  • If adding a whole pepper poke some holes in it and toss it in with everything in the pan
  • Keep the flame high, having the sauce bubble for a few minutes
  • Cover your pan and lower the flame to its lowest point – You want the sauce to just simmer not bubble anymore. Now it’s about releasing the flavors!
  • While the sauce is cooking (or a little before) start to boil your spaghetti
    • Measure out however much depending on the number of people you are cooking for

Cook the sauce for as long as it takes the spaghetti to cook through. The time here is just for the spices to mix together and for the flavors to come out.


Now it’s time to serve it up! (NOTE: To try and find the bay leaves and remove them – They give great flavor but don’t do well for eating! lol)

Serve in a bowl and top off with shredded cheese (or Parmesan) of your choice if you like (we always do) and maybe a sprig of basil to be fancy!

Serve with a side of Garlic bread – (Yes, yes garlic is everywhere! It’s my favorite seasoning along with black pepper) and a nice Tomato & Feta Cheese Salad (This post to come later) or any other really. Lastly, a fabulous glass of Wine! Can’t forget that!

Hope you enjoyed this recipe guys. Let me know what you think in the comments below or if you have any questions.

Thanks guys.

Crazy A


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