One-Pan Skillet Beef & Pepper Spaghetti

Instructions

1. 1

   Heat a large, deep skillet or sauté pan over medium-high heat and add 1 tbsp olive oil. Brown the ground beef, breaking it up with a spoon, until no longer pink — about 5–7 minutes. Season with 1 tsp Goya seasoning and 1/2 tsp black pepper. Drain excess fat if there's a lot, leaving a little for flavor. — Don’t rush the browning; that caramelization gives you good flavor, dear.

2. 2

   Push the beef to one side, add the remaining 1 tbsp olive oil to the empty space, then add the sliced onion and red bell pepper. Sauté 4–5 minutes until softened and slightly caramelized. Stir in the minced garlic and cook 30–45 seconds until fragrant.

3. 3

   Stir the beef, peppers and onions together. Add the tomato sauce and dried oregano (if using). Pour in 2 1/2 cups of broth and bring the mixture to a gentle boil.

4. 4

   Add the spaghetti, nestling the strands into the sauce as best you can. Reduce heat to a simmer and cook, uncovered, stirring and turning the pasta occasionally so it softens evenly. Add extra broth (up to the full 3 cups) if the sauce is absorbed before the pasta is tender. Simmer until pasta is cooked al dente, about 10–12 minutes depending on pasta thickness.

5. 5

   Taste and adjust seasoning with salt, more Goya seasoning, or black pepper. When pasta is just done, sprinkle the shredded mozzarella evenly over the top, cover the pan for 1–2 minutes to melt the cheese, or place briefly under a broiler if your pan is oven-safe and you like golden spots.

6. 6

   Remove from heat, scatter chopped cilantro over the pasta, and give everything a gentle toss to combine the melty cheese and bright herbs. Serve hot with an extra grind of black pepper. — A little cilantro at the end brightens the whole dish like sunshine on a rainy day.