Spaghetti with Tomato Sauce

Spaghetti with Tomato Sauce by Koryn Wade
Videography and Production by Bianca Soto

Koryn Wade, a junior english major, shows off her passion for cooking by preparing a delightful dish from a recipe that has traditionally been passed down her family for years. Spaghetti with tomato sauce is one  of her favorite meals to eat and make and can be easily prepared by anyone within a short matter of time. This delicious and easy to make dish will surely suffice the hunger buds of any person at any age.


  • 4 oz can of Chopped Tomatoes
  • 4 oz can of Tomato Sauce
  • 2 oz can of Tomato Paste
  • 1 Tbsp of Garlic Salt
  • 1 Tbsp of Sea Salt
  • 2 Tbsp of Black Pepper
  • 2 Tbsp of Basil
  • 2 Tbsp of Oregano
  • 1 Tsp of Minced Dried Onions
  • 1 Tsp of Minced Dried Garlic
  • Angel hair pasta


Begin with a medium sized deep skillet and place it on the stove at medium heat. Open and pour in all three types of can tomatoes. Do not forget to wash out the rest of the paste into the skillet, just fill the can up with water, stir it around to get the rest of the paste and pour it into the skillet. It’ll take about 5 minutes to warm up the unseasoned sauce, while this is happening take a medium pot and fill it half way with water and sprinkle a dash of salt into the water, which will help it boil faster. Once the water is boiling, snap the angel hair in half and gently place it into the boiling water. Turn down the heat of the boiling water and let it cook for about 10 minutes, or until it is fully cooked. Then add all the seasonings to the tomato sauce, cover, and let it simmer until the pasta is ready. Finally, drain the pasta (add butter if desired), and then pour on the sauce and you’re ready to eat.


Steaming Spaghetti with Meat Sauce

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Steaming Spaghetti with Meat Sauce
Story and Photos by Emily Scruggs

Priscilla Ortega, St. Mary’s University senior psychology major, prepares her signature dish, spaghetti, by following a coveted family recipe.

When she moved from her family’s home in McAllen, Texas, into a house she shares with her sister in San Antonio, her mother’s spaghetti recipe was one of the comforts of home that Ortega brought with her.

The small campus and strong sense of community are two aspects of St. Mary’s that encouraged Ortega to attend school there.

While these attributes are reminiscent of the small town Ortega grew up in, making her family’s spaghetti recipe is the best remedy when she feels homesick.

Ortega learned the pleasant blend of spices that makes up the spaghetti sauce at the age of 10, under the instruction of her mother and older sister.

Since then, cooking has been a relaxing hobby for her, especially when she feels the stress of balancing school and work.

Italian ranks at the top of her list of favorite foods, along with the Mexican dish botanas.

Though she typically likes diverse dishes, seafood remains to be one type of food that she dislikes.

After graduating from St. Mary’s in May 2012, Ortega plans to attend graduate school abroad to study international relations or mass communication.

She studied in London for a semester during her junior year and cannot wait to return.

London boasts a diverse cuisine, ranging from fish and chips to curry.

Even with the variety of food that will be available to her, Ortega will still keep her family’s spaghetti on the menu.


  • 1 large onion
  • 2 T of butter
  • 3 crushed garlic cloves
  • 1 lbs of ground beef
  • 2 tsp of garlic salt
  • 2 tsp of onion salt
  • 2 tsp of crushed red pepper
  • 2 tsp of pepper
  • 2 tsp of cumin
  • 16 oz Ragu mushroom sauce
  • 1 package of spaghetti noodles
Serves eight.

Chop onion and sauté with butter and garlic. When onion and garlic have softened, sauté ground beef until completely brown. Add to beef garlic salt, onion salt, red pepper flakes, pepper and cumin. Once everything is softened and well- cooked, pour mushroom sauce over beef and warm over low heat. Boil spaghetti noodles for 10 minutes. Once noodles are soft, serve them on a plate and cover them with beef sauce. Serve in the company of crescent rolls.

Spaghetti with Meat Sauce

Spaghetti with Meat Sauce by Paulina Fernandez Adarve
Videography and Production by Mimi Soy

Junior International Relations major Paulina Fernandez Adarve from St. Mary’s University demonstrates how to make spaghetti with meat sauce. Adarve likes to cook for friends so they can enjoy eating her food. In this video, she makes spaghetti because it is easy to cook and healthy to eat.


Meat Sauce:

  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 5 cloves garlic, 3 minced and 2 sliced
  • 3 tablespoons olive oil, divided
  • 16 ounces coarsely ground beef chuck
  • 2 (28 oz) cans diced tomatoes
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 2 tablespoons tomato paste
  • 1 tablespoon ketchup
  • 1/3 cup finely grated Parmesan


  • 1 gallon water
  • 2 tablespoons kosher salt
  • 1/2 pound dry spaghetti


For the meat sauce: Place an 8-quart Dutch oven over low heat. Add the beef, salt, and pepper and stir to combine. Cook, uncovered, over low heat, stirring occasionally.

Meanwhile, place a wide 4-quart pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, stir frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain.

Once the sauce has been cooking for 10 minutes, place the 4-quart pan over medium heat and add 1 tablespoon of olive oil. Once it simmers, add the 2 cloves of sliced garlic and cook for 30-45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining tomato paste, ketchup and stir to combine. Decrease the heat to low and simmer for 10 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil and cook, stirring constantly, for two to three minutes.

Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.

For the pasta: Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than, 5 to 6 minutes. Drain in a colander.

Add the pasta to the meat sauce. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.


Spaghetti by Analicia Perez
Videography and Production by Emily Scruggs

St. Mary’s University student Analicia Perez prepares a spaghetti dinner and reflects on her love of cooking.


  • bay leaves
  • olive oil
  • salt
  • hamburger meat
  • tomato sauce
  • spaghetti noodles
  • mushrooms
  • onions
  • bell peppers
  • garlic


Chop onions, bell peppers, mushrooms and garlic finely. Boil water, sprinkling in a pinch of salt. Saute chopped vegetables in olive oil. Saute meat, breaking up all chunks. Put noodles in boiling water to soften. Add meat and sauteed vegetables to pot of tomato sauce and let mixture heat up. Add bay leaves to sauce mixture. When noodles are soft, drain in strainer and place in bowl or on plate. Pour sauce over noodles. Serve in the company of bread and salad.