Ingredients for Belgian Spaghetti Student Style
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 8 ounces white mushrooms, sliced
- 1 medium carrot, peeled and chopped
- 4 garlic cloves, minced
- 1 lb ground beef
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 2 tbsp fresh parsley, chopped
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 2 tbsp tomato paste
- salt and ground black pepper to taste
- 1 lb thin spaghetti
- 1 teaspoon Tabasco sauce, or to taste
- 1 cup grated Gruyere cheese
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How to Make Belgian Spaghetti Student Style
- Heat olive oil in a large deep pan or Dutch oven over medium heat.
- Add onion, bell pepper, mushrooms, and carrots. Cook until softened, about 5-8 minutes.
- Add half the minced garlic (2 cloves) and ground beef. Cook, breaking up the meat with a wooden spoon, until no longer pink.
- Stir in sugar, oregano, thyme, basil, red pepper flakes, and parsley.
- Add crushed tomatoes, red wine, and tomato paste. Season with salt and pepper.
- Reduce heat to low, cover, and simmer for 35 minutes.
- Stir in the remaining minced garlic.
- Add Tabasco sauce to taste.
- While the sauce simmers, cook spaghetti according to package directions.
- Drain the spaghetti.
- Divide spaghetti among four bowls.
- Spoon the sauce over the spaghetti.
- Top generously with grated Gruyère cheese and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
36g
Fat
61g
Carbs
31g
