Cook pasta according to package directions, omitting salt and fat; drain.
Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 minutes.
Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.
Very good and a nice change from the usual spaghetti with meat sauce. I used Old Bay seasoning instead of celery salt, but other than that kept everything the same as the recipe. Definitely use the saffron- I think that is what made this dish. My daughter is sensitive to spice, though, so next time I will cut down on the pepper flakes.
I rarely follow a recipe exactly. Since I don't like green olives, I use sliced black olives. I didn't have sherry one time I made it and used Moscato. We liked it better. I add Italian sausage with the ground beef. I omit the saffron because of expense. This is my absolute favorite spaghetti. I can even eat it cold. I make it at least every other week and there is never any to throw away.
I followed the recipe exactly except using whole wheat angel hair pasta. I am not a big fan of pasta, but this recipe was so good I went back for seconds. My husband says it is one of his new favorites. We will be serving this dish frequently and have passed it along to our daughters.
I liked this dish. I added some paprika and chopped celery as suggested by others. I didn't have saffron. This was relatively easy to make and was very tasty. I would definitely make this again. It makes a large portion as well.
I was really excited to make this after reading all the reviews. I thought it was good, but definitely not great. I won't make it again. The Pasta Puttanesca recipe from the May 2011 edition is still my favorite.