Intro
A flavorful spaghetti tossed in a hot wok with seasoned ground beef, fresh vegetables, chopped tomatoes and rosemary, then finished with freshly grated Parmesan. A hearty pasta dinner packed with beef, vegetables and bold flavor.
Ingredients
For the spaghetti
- 12 oz (340 g) spaghetti
- Salt, for the pasta water
For the beef & vegetables
- 1 lb (450 g) ground beef
- 1 carrot, chopped
- ½ red onion, chopped
- 2 garlic cloves, finely chopped
- 1 red bell pepper, chopped
- 1 fresh chili pepper, finely sliced
- 1 can (14 oz / 400 g) chopped tomatoes
- 1–2 sprigs fresh rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp oil, for cooking
For serving
- ½ cup (45–50 g) freshly grated Parmesan cheese
Instructions
1. Prepare the beef
Season the ground beef with salt and freshly ground black pepper. Break it apart with your hands so it’s ready to cook quickly in the wok.
2. Cook the spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain and set aside.
3. Cook the vegetables
Heat a little oil in a wok over high heat. Add the chopped carrot, red onion, garlic, red bell pepper and fresh chili.
Cook while stirring and tossing the vegetables in the hot wok until they begin to soften.
4. Add the beef
Add the seasoned ground beef to the wok. Break it apart and continue cooking everything together until the beef is browned and cooked through.
5. Add the tomatoes
Pour in the chopped canned tomatoes and toss everything together.
6. Add the rosemary
Add the fresh rosemary and continue cooking briefly so its aroma infuses the beef, vegetables and tomato sauce.
7. Add the spaghetti
Transfer the cooked spaghetti directly into the wok with the beef and vegetables.
8. Toss everything together
Keep the wok hot and toss the spaghetti with the beef, vegetables and tomato sauce until every strand is well coated and everything is hot.
9. Finish with Parmesan
Transfer the spaghetti to a plate and generously sprinkle freshly grated Parmesan over the top. Serve immediately.
K.O. Sizzle Forge Tip
Keep the wok hot and keep everything moving. Tossing the spaghetti directly with the beef and tomato mixture helps coat every strand with sauce. Add the Parmesan only after plating for the perfect cheesy finish.
