Welcome to the column to go to when you’re a broke, tired college student in a dorm. As some of you may already know, I am a graduating senior this semester. As such, this will be my last article for the East Tennessean. For a homey recipe, I’ve decided to share what I do to elevate my spaghetti. This recipe also calls back to the first recipe I wrote for the paper, Tortilla Pizzas, as well as a Christmas favorite my family has, Crockpot Pizza and Pepperoni Bread.

You’ll need: eight ounces spaghetti noodles, eight ounces chopped portobello mushrooms, one pound 93/7 ground beef, three tablespoons brown sugar, one tablespoon garlic butter, one tablespoon olive oil, one tablespoon red wine, one halved and sliced to ribbons onion, one crushed and minced garlic clove, one jar your choice of tomato sauce, seasoned salt, Italian or Greek seasoning, smoked paprika, Worcestershire sauce, beef broth, mozzarella, parmesan and pepperoni. 

To make your sauce, you’ll put your butter and olive oil in a deep dish pan. Once it is heated and mixed adequately, you’ll caramelize your onion ribbons, stirring consistently. Once cooked down, you’ll mix in your mushrooms and garlic. Deglaze with the wine and sauté until the mushrooms are at a desired texture.

(Contributed/thewilldolive.com)

Remove the veggies, and then brown the beef in the same pan and season with the seasoned salt, Italian or Greek seasoning, and smoked paprika. Once the beef is browned, mix the veggies back into the beef and pour in your sauce. Mix, and then add the Worcestershire sauce and brown sugar. Cook down.

For your pasta, boil to your desired texture in the beef broth. Drain and plate, top with the sauce, then add the mozzarella, parmesan and pepperoni. Microwave for 30 seconds for cheesy goodness reminiscent of pizza.

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