This is my favorite recipe for spaghetti. I usually serve the sauce over spaghetti squash, but I think it's also really good on top of steamed broccoli. Leftover sauce is yummy on or in eggs.
For a nutritional boost, lately I've been adding in 1/4 lb ground heart to any recipe that calls for 1 lb ground beef. Heart is just muscle meat, so it doesn't change the taste or texture at all. It's a great way to sneak in some organ meats.
ingredients for sauce:
1 lb ground beef
1/4 lb ground heart (optional)
1 small onion, chopped
1 garlic clove, minced
1 T extra virgin olive oil
1 14 oz can diced or crushed fire roasted tomatoes
1 8 oz can tomato sauce
2 tsp dried oregano
pinch of dried rosemary, optional
1/4 tsp cayenne pepper or red pepper flakes
1 tsp sea salt
Heat the olive oil and brown the ground beef, onions, and garlic over medium heat. Add all the remaining ingredients. Bring to a bubble, partially cover and simmer on low heat for 35 minutes.
ingredients for "noodles":
1 medium spaghetti squash
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Put in a microwave safe container, cover, and cook on high for 10 minutes in the microwave. Leave covered for 10 minutes. Remove squash and string with a fork.
If you don't want to use the microwave (this is one of the few things I actually microwave because it's so much easier than the alternative), I would recommend steaming over roasting for this particular dish.