German Spaghetti Beef (Printable Version)
Spaghetti mixed with beef, tomatoes, and onions—old-school comfort loaded with a cozy sauce you make yourself.
# What You'll Need:
→ Main
01 -
450 grams spaghetti, cooked
02 -
400 grams diced tomatoes, canned or fresh
03 -
56 grams butter (split, about 4 tablespoons)
04 -
120 grams celery, diced
05 -
120 grams yellow onion, diced
06 -
5 grams salt (roughly a teaspoon)
07 -
0.5 grams ground black pepper (about a quarter teaspoon)
08 -
450 grams ground sirloin
# Step-by-Step Guide:
01 -
Take the pan off the stove. Toss in the rest of the butter until it melts into the sauce. Pile it on top of your warm spaghetti and dig in while it's hot.
02 -
Add your diced celery and tomatoes, pop a lid on the pan, and keep things bubbling gently on medium-low. Let it go 15 to 20 minutes, just until the celery's nice and soft.
03 -
Crank the heat up to medium-high and add the sirloin. Sprinkle in some salt and pepper. Cook, stirring, until the meat's all browned. Taste it—add more salt if it still needs something.
04 -
Start off by melting 14 grams of butter over low heat. Toss in those diced onions and let them get soft and see-through, but make sure they don’t turn brown.
# Additional Notes:
01 -
If you want perfect onions, just let them soften but don’t let them brown.
02 -
You can pop leftovers in the freezer and just reheat when you’re hungry again.
03 -
Sprinkle on some fresh parmesan if you want a cheesy extra kick.