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.