Swiss Spaghetti
Submitted by recher
Ground beef simmered in tomatoes with onion and green pepper, then tossed with spaghetti and cubed Swiss cheese that melts into every strand. Comfort food spaghetti with a cheesy twist.
YIELD
6 servingsPREP
5 minCOOK
1 hrsREADY
1 hrsThis is not your usual spaghetti night, and that’s exactly the point.
Ground beef gets browned with onion and green pepper, then simmers low and slow in canned tomatoes until the sauce is thick and rich.
Here’s where it gets interesting: cubed Swiss cheese goes straight into the hot sauce, melting into gooey, stretchy pockets that cling to every strand of spaghetti.
More grated Swiss gets scattered on top at the table.
It’s the kind of one-pot dinner that turns a weeknight into something the whole family asks for again.
Kitchen Tips
- Simmer the full hour. Rushing the sauce means watery tomatoes. That slow cook concentrates the flavor and thickens everything into a proper meat sauce.
- Cube the Swiss cheese small so it melts quickly and evenly when stirred into the hot sauce. Big chunks take too long and can turn stringy.
- Toss the hot spaghetti with the sauce immediately. The residual heat from the pasta helps the cheese melt further and coat every noodle.
Ingredients
Directions
In saucepan melt butter and sauté onion and green pepper, about 5 minutes.
Add beef and cook over high heat until brown. Add tomatoes, salt and pepper.
Cover and simmer 1 hour.
Add cubed cheese and cook 5 minutes.
Add spaghetti and toss.
Serve with grated cheese.
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