Spaghetti a la Dave3544

The following recipe is written for a novice cook for a quick weeknight meal. It's pretty low fat, but it does involve cow. I am not proud.

A glass of wine would go nice.

1 16-oz package of cheap dry spaghetti.
1 medium organic yellow onion.
1 head organic garlic
4 oz organic mini sweet peppers
1 small bunch organic basil
1 pound 7% ground beef
2 14 oz cans of organic diced tomatoes
Salt
Pepper
Red Pepper Flakes
Olive oil

Set your oven to 375F.

Cut the top 1/3 off the head of garlic, place in tin foil pouch and drizzle with olive oil, roast in oven for 1/2 an hour.

Destem peppers, cut in half, place in oven-safe container, drizzle with a good amount of olive oil, roast with garlic.

Let the garlic and peppers roast for about 20 minutes.

Get salted water going for spaghetti.

Heat a tablespoon or so of olive oil in frying pan on medium-low heat.

Cut onion into medium dice, put into oil, saute until translucent.

Garlic should be ready. Take it out and set it aside. Turn the oven up to 425 to finish roasting the peppers about another 10 minutes.

When the onions are ready, add beef to pan, turn up heat to medium high. Salt and pepper.

Squeeze the cloves of garlic out into a food processor. Add the roasted peppers and one can of diced tomatoes, blend until smooth.

When the beef is done, drain, and add tomatoes/roasted veggies blend. Give the second can of diced tomatoes a couple of zings in the food processor and add to the pan. Turn the heat down to medium. Add more salt and pepper to taste. Throw in a small amount of red pepper flakes. Stir frequently.

Start your spaghetti.

(If you bought bake-at-home bread, now would be a good time to add it to the oven. If using already baked bread, kill the heat and warm the store-made.)

While the spaghetti cooks, rough chop the basil. Stir it into the sauce. Keep stirring, you got nothing better to do. Check your seasoning.

When the spaghetti is done, drain, and put into a bowl. Add sauce to the top. Don't forget the bread. Eat.