Cowboy Spaghetti

In a large pot or Dutch oven, melt butter over medium heat. Stir in the beef bouillon base and red pepper flakes until fragrant.

Add the diced onion and jalapeño to the pot. Sauté until softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Squeeze in the juice of half a lemon.

Add the ground beef to the pot. Cook, breaking it up with a spoon, until browned. Drain any excess grease if necessary.

Stir in the can of diced tomatoes with their juices. Fill the empty can with water and add it to the pot.

Stir in the 1/4 cup of grated Parmesan cheese. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes for the flavors to meld.

While the sauce is simmering, cook the spaghetti according to package directions until al dente. Drain well.

Toss the cooked spaghetti with the meat sauce until well combined.

Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.