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Baked Spaghetti

     This recipe name is misleading since you use angel hair pasta, not spaghetti. It takes more steps than what this cookbook normally likes, but it still came together well.

Ingredients
    2 tbs of olive oil
Susie guarding the sauce as it simmers.
    4 large garlic cloves, minced
    2 large onions, chopped
    1 1/2 tsp of salt, divided
    2 lbs of ground beef, preferably 80% lean
    1 28 ounce can crushed tomatoes
    1 16 ounce can tomato suace
    2 tbs of balsamic vinegar
    2 tbs of sugar
    1 tbs of garlic powder
    1 tbs of dried basil
    1 tbs of dried tarragon
    1 tsp of red pepper flakes
    16 ounces of angel hair pasta
    Mozzarella cheese as needed


Directions
    Heat 12 inch cast iron skillet over medium heat.
    Add the oil, garlic, onion, and 1/4 tsp of salt.
    Cook and stir a few times, until onions are soft.
    Add the ground beef, cook until no longer pink, breaking up into clumps.
    Drain off any excess fat.
    In a large dutch oven, combine tomatoes, tomato sauce, vinegar, sugar, garlic powder, basil, tarragon, red pepper and remaining salt.
    Simmer over medium to medium low heat for 10 to 15 minutes.
    Add ground beef to cast iron, and wipe out skillet.
    Preheat oven to 350 degrees.
    Cook pasta according to directions.
    Add pasta in skillet used to cook ground beef.
    Pour sauce over pasta.
    Top with mozzarella.
    Cook for 15 to 20 minutes.


Change I Made!
    I added Parmesan and mozzarella on top of the skillet before cooking.


This recipe comes from Cast Iron Nation.


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