When I ran Cross Country, we’d have meets on a weekly basis, just like any other sport. And every week, we’d have a pasta dinner, where the whole team was invited and we’d just have dinner together for a night to just relax and hang out. As my first season, it turned out that I wasn’t a very good runner. My PR was 19:45- which was okay, I guess, for it being my first season. But my little sister got a PR of 18:58. I couldn’t believe it. It should’ve been a full-on sibling rivalry, but that’s not how it went. It turns out that I can run farther. So I guess we each have our strengths and weaknesses.
One of both of our weaknesses is pasta. And especially when we had the pasta dinners, there’d be 3 or 4 different kinds. Plus all different kinds of rolls, breadsticks, fruit, salads, and desserts. It was just wonderful.
But as awesome as the dinners were, the people in cross country were the best. They were friendly, kind, and so supportive. It really did feel like a family, especially when the whole team comes out and cheers for every single person. Now that the season’s over, I realize that it was the camaraderie I miss most.
So in an attempt to recreate those memories, I recently created this spaghetti. This isn’t your ordinary spaghetti sauce: the sauce is chunky instead of smooth, so you get bites of zucchini and mushroom. It’s how my mom’s always made it, and my family absolutely loves it. But one problem was how thin the sauce was.
Now, the solution is fixed with some skimming, some simmering, and some cheese (: Enjoy.
- 1 (16 oz) box of pasta
- 1 tbsp olive oil
- 2 medium onions
- 1 1/2 lb of ground beef
- 1 zucchini
- 1 (8 oz) package of mushroom
- 1 (24 oz) can of spaghetti sauce
- 1 tsp Italian seasoning
- 1/4 cup Parmesan cheese
- Cook pasta until al dente according to the package; drain and set aside.
- Dice the onions, mushroom, and zucchini.
- Heat olive oil in a large pot on medium high. Add onion and saute until mostly soft and translucent. Add ground beef and cook until no longer pink. Drain the excess oil.
- Add pasta sauce and stir well. Let it come up to a boil, then stir in zucchini and mushroom. Turn heat down to medium-low, cover, and simmer for at least 1 hour.
- When you open the pot after 1 hour, there will be a thinner sauce above the rest of the sauce. Skim it off and discard. Stir the pasta sauce and add Italian seasoning and cheese. Add salt, pepper, and sugar (to counteract the tartness of the tomatoes) to taste.
- Serve over pasta and enjoy.