Skillet Spaghetti Primavera
-1 lb. ground beef (or TVP/meat blend)
-1 yellow onion
-1 green bell pepper
-1 tsp. dried basil
-1 tsp. dried marjoram
-1 tsp. garlic powder
-2 tsp. dried oregano
-Salt/pepper to taste
-1 tsp. unsweetened cocoa powder
-1 tsp. fennel seeds
-water (for boiling)
-1 box angel hair pasta or vermicelli (ultra thin spaghetti)
Heat a large, deep skillet (or wok!) over MEDIUM HIGH burner setting. Meanwhile, cut one yellow onion and one fresh green pepper into long, thin slivers. When skillet is warm, begin to brown 1 lb. thawed ground beef (or TVP/meat blend).
Once a small amount of grease starts to appear from the meat, add the onions and peppers. Now is also a good time to start boiling water for the pasta.
While it browns, sprinkle the following spices over the skillet mixture: 1 teaspoon basil, 1 teaspoon marjoram, 1 teaspoon garlic powder, 2 teaspoons oregano and salt/pepper to taste. Add 1 teaspoon unsweetened cocoa powder and 1 teaspoon fennel seeds to the meat and veggies; stir well.
Once water is boiling, add 1 box angel hair spaghetti or vermicelli and reduce heat to medium. The thin spaghetti will cook quickly, and you want it a little bit undercooked when you drain it since it’s being added to the sauce later.
While pasta cooks, add the following canned goods to your sauce: 2 regular cans diced tomatoes (drained), 2 regular cans tomato sauce♥ and 1 (4-oz) can mushroom pieces & stems (drained). Stir into the simmering meat and vegetables and continue to heat while pasta cooks.
♥Chef’s Note: If you’re not planning on eating all of the spaghetti right away and will be saving some for leftovers, you might want to add an additional one can of tomato sauce, since some of the sauce will be absorbed into the pasta overnight in your fridge.
Once pasta is about 2/3 way cooked, drain it well and dump the spaghetti into the sauce skillet. Stir until mixed well and serve under a mountain of grated Parmesan cheese.