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belgian spaghetti student style


from ruth van waerebeek’s "everybody eats well in belgium cookbook." a simple-to-make, delicious spaghetti dinner — and nicely different from the traditional spaghetti and meatballs. here, the thick sauce is loaded with vegetables and ground beef (or try ground turkey for a leaner version.) the gruyère cheese is worth the extra cost; it makes all the difference. i like the extra tabasco, too. i usually double or triple, and freeze the extra for another meal or two later in the week. this dish, a couple of bottles of wine, and some friends... you got yourself a nice, casual dinner party.


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  1. Heat olive oil in deep pan or dutch oven over medium heat
  2. Add onions
  3. Bell pepper
  4. Mushrooms
  5. And carrots
  6. Cook until soft
  7. 5 to 8 minutes
  8. Add half the garlic and all the ground beef
  9. Continue cooking over medium heat
  10. Using a wooden spoon to stir and break up the meat with
  11. Until meat is no longer pink
  12. Stir in sugar
  13. Oregano
  14. Thyme
  15. Basil
  16. Red pepper flakes
  17. And parsley
  18. Add tomatoes and juices
  19. Red wine
  20. And tomato paste
  21. Season with salt and pepper
  22. Reduce heat and simmer
  23. Covered
  24. For 35 minutes
  25. Add remaining garlic
  26. Add tasbasco sauce
  27. If desired
  28. Cook spaghetti
  29. Drain
  30. Distribute among four bowls
  31. Spoon sauce over spaghetti
  32. Top with gruyre cheese

Step 16

Total Time in Minute 60

Ingredients Count 20

cooking belgian spaghetti  student style

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Olive oil


Red bell pepper

White mushroom


Garlic cloves

Ground beef





Red pepper flakes

Fresh parsley

Plum tomatoes

Dry red wine

Tomato paste

Salt and pepper

Thin spaghetti

Tabasco sauce

Gruyere cheese

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