Use the best quality jarred sauce you can - it makes a difference. I use Silver Palate brand. I find the best way to stir so the spaghetti doesn't stick together is twisting and turning it with a large fork. Keep the sauce at a low boil at all times - too high and you'll cook off too much liquid. - Jenny Jones
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 1 large clove of garlic, crushed
- 1 pound lean ground beef
- 25 ounce jar (2 2/3 cups) good quality Marinara Sauce
- 1 1/2 cups water
- 10 ounces spaghetti
- 5 ounces fresh baby spinach
- 2 Tablespoons grated Parmesan cheese
- 1/2 teaspoon salt + pepper to taste
- In a large pan or pot on medium-high heat, sauté the onion & garlic for 1 minute.
- Add beef. Cook & stir until pink is gone - about 3 minutes.
- Add the marinara sauce. Use 1 1/2 cups water to rinse out the jar and add water to sauce.
- Break spaghetti in half and scatter over sauce. Stir, bring to a boil, then reduce heat, cover and cook for 13 minutes, stirring well every 2 minutes using a fork to twist and turn the spaghetti. Keep it at a low boil, not to cook off too much liquid.
- While spaghetti cooks, inspect spinach and remove thick stems and bad leaves.
- After 13 minutes quickly pile spinach on top of sauce, cover and cook for 2 more minutes. Spinach will steam on top.
- Stir in spinach, cover and cook 2 more minutes.
- Remove from heat. Add Parmesan, salt & pepper. (Leftovers can be reheated in a pot or pan. Just add a little water, cover and reheat on low heat, stirring a few times.)
Want To Make 1/2 Recipe? Just reduce all ingredients by half and use 1 1/3 cups of sauce.
Note: There's more on this recipe in my blog. Click here.