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Prepare the vegetables: Dice the green bell pepper and white onion into small, even pieces. Set aside.

Brown the ground beef: Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Add the ground beef and sprinkle with 1/4 teaspoon of salt. Using a wooden spoon, break up the beef and cook until it is fully browned, about 7-8 minutes. Drain any excess grease.

Sauté aromatics: Add the diced green bell pepper and onion to the browned ground beef in the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

Season the meat mixture: Sprinkle 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1 teaspoon of Italian seasoning over the beef and vegetable mixture. Add the garlic paste cubes and stir well to combine, cooking for 1 minute until fragrant.

Add tomatoes and sauce: Pour in the entire 28-ounce can of San Marzano crushed tomatoes and the entire 24-ounce jar of Prego Roasted Garlic & Herb pasta sauce. Stir everything together.

Season the sauce: Add another 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of Goya Adobo All Purpose Seasoning with Pepper to the sauce. Add another 1/4 teaspoon of salt, or to taste. Stir thoroughly.

Simmer the sauce: Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot with a lid, and let the sauce simmer for at least 20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.

Cook the spaghetti: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well.

Finish the sauce: After simmering, remove the lid from the sauce. Stir in 1/2 cup of freshly grated Parmesan cheese until well incorporated.

Serve: Place a generous portion of cooked spaghetti into individual bowls. Spoon the prepared meat sauce over the spaghetti. Garnish with additional freshly grated Parmesan cheese, if desired.


Prepare the vegetables: Dice the green bell pepper and white onion into small, even pieces. Set aside.

Brown the ground beef: Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Add the ground beef and sprinkle with 1/4 teaspoon of salt. Using a wooden spoon, break up the beef and cook until it is fully browned, about 7-8 minutes. Drain any excess grease.

Sauté aromatics: Add the diced green bell pepper and onion to the browned ground beef in the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

Season the meat mixture: Sprinkle 1/2 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1 teaspoon of Italian seasoning over the beef and vegetable mixture. Add the garlic paste cubes and stir well to combine, cooking for 1 minute until fragrant.

Add tomatoes and sauce: Pour in the entire 28-ounce can of San Marzano crushed tomatoes and the entire 24-ounce jar of Prego Roasted Garlic & Herb pasta sauce. Stir everything together.

Season the sauce: Add another 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of Goya Adobo All Purpose Seasoning with Pepper to the sauce. Add another 1/4 teaspoon of salt, or to taste. Stir thoroughly.

Simmer the sauce: Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot with a lid, and let the sauce simmer for at least 20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.

Cook the spaghetti: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well.

Finish the sauce: After simmering, remove the lid from the sauce. Stir in 1/2 cup of freshly grated Parmesan cheese until well incorporated.

Serve: Place a generous portion of cooked spaghetti into individual bowls. Spoon the prepared meat sauce over the spaghetti. Garnish with additional freshly grated Parmesan cheese, if desired.
