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1/1 Photo of Belgian Spaghetti, Student Style
From Ruth Van Waerebeek’s "Everybody Eats Well in Belgium Cookbook." A simple-to-make, delicious spaghetti dinner — and nicely different from the traditional spaghetti and meatballs. Here, the thick sauce is loaded with vegetables and ground beef (or try ground turkey for a leaner version.) The Gruyère cheese is worth the extra cost; it makes all the difference. I like the extra Tabasco, too. I usually double or triple, and freeze the extra for another meal or two later in the week. This dish, a couple of bottles of wine, and some friends... you got yourself a nice, casual dinner party.
Units: US | Metric
Serving Size: 1 (513 g)
Servings Per Recipe: 4