COREY STRONG

There are meals that just become part of your family’s rhythm. This spaghetti is one of ours.

I’ve made it for years. Random weeknights. Busy seasons. Comfort food moments when nobody wanted to think too hard about dinner. At one point I made it so often that my daughter Kyla decided she was officially done with spaghetti for life. I truly believe I overexposed her. And honestly, fair.

But when you haven’t had it in a while, it tastes like home again.

I made it the other day and as soon as that cheese started bubbling under the broiler, I remembered why it earned its spot in rotation. It’s simple. It’s rich. It’s deeply satisfying. And the best part is that dramatic, golden, almost-too-browned top…

---

Corey’s, Broiled Spaghetti

Pasta

• 1 box organic semolina spaghetti, regular size is my favorite

• Angel hair works too if that’s your preference

• Cook to al dente according to package instructions

The Sauce…

• 2 cans organic, no salt added crushed tomatoes

• 1/2 pound organic ground beef

• 1/2 pound ground turkey

• 1 small onion, diced

• 1 carrot, finely diced

• 3 to 4 cloves garlic, minced

• 2 tablespoons olive oil

• 1/2 cup red wine

Spices…

• 1 to 2 teaspoons dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon red pepper flakes, optional

• Taste before adding salt, the Parmesan will bring enough

Cheese…

Pull out your favorite parmesan reggiano wheel, or block and shred until your hearts content.

How I Make It

1. Heat olive oil in a large skillet over medium heat.

2. Add onion and carrot, cook until softened.

3. Stir in garlic and cook just until fragrant.

4. Add ground beef and turkey, cook until browned.

5. Pour in red wine and let it reduce for a few minutes.

6. Add crushed tomatoes and spices. Simmer for 20 to 30 minutes.

7. Toss spaghetti with the sauce or layer it in a baking dish.

Now here is where it gets interesting.

My Side Note, Please Keep This Between Us

Right before I add the Parmesan, I spread a thin layer of Heinz tomato ketchup over the top.

Yes. Ketchup.

I know. I can hear the Italians clutching their pearls.

But something about that slightly sweet, tangy layer under the salty Parmesan just seals the deal for me. It deepens the flavor and gives the top this beautiful caramelized edge once it hits the broiler. I cannot fully explain it. I just know it works.

Do not skip it. Or do, and live your life. But try it once.

8. After the ketchup layer, cover generously with freshly shredded Parmesan.

9. Place under the broiler and watch it carefully.

10. Pull it out just before it turns too dark. I like mine deeply golden with those crispy bits around the edges.

Serve with garlic toast or eat it straight from the pan. I have done both.

This is not complicated cooking. It’s real life cooking.

And if you make it, please send me a photo. I need to see your crispy edges.

---