My Spaghetti Recipe
I feel like spaghetti tonight. My recipe is a combination of several, actually - with a few added ingredients. I probably make this 2-3 times a month. It's damn tasty.
1lb ground sirloin (if you can get it)
1 jar marinara sauce (a good one; I use Mezzetta's Napa Valley Bistro)
1 cup red wine (I use a good port; try Sandeman's Founders Reserve)
1/4 cup chopped onions
2 tablespoons of McCormick's Italian Seasoning
2 bay leaves
3 tablespoons of olive oil
4 tablespoons of butter
Fresh parmesan cheese
LOTS of fresh garlic (I use Gourmet Garden Garlic)
Fresh sliced button mushrooms
Diced carrots (not a lot; less than 1/4 cup)
Garlic sea salt/cracked black pepper
Angel hair pasta or thin spaghetti
In a large skillet over medium-high heat, saute the mushrooms and onions in the olive oil and butter. Add the garlic and saute for another minute, then remove from heat. Pour everything into a small bowl (I use a Pyrex cup). Add the sirloin to the skillet and cook until browned. Season with salt and pepper. Drain the grease. Pour all the mushrooms and butter and garlicky goodness back into the skillet. Add the carrots. Mix it up and let it get all happy for a few minutes. Add the sauce, wine, seasoning and bay leaves. A little more salt/pepper. Stir to combine. Bring to a boil, then reduce heat to low and cover. Let it sit for awhile (about an hour), but make sure you stir now and then. Boil the water and cook the pasta. Stir once more, remove the bay leaves and serve. Top with fresh parmesan (get the good stuff).
Enjoy. The port (sugary and sweet on its own) will add so much flavor.
Buddha
Ok... I've been playing around with different sauces and ingredients since I posted this recipe. I tried using regular ground beef, Italian sausage, etc.,. I updated a few things. My favorite new sauce is by Mezzeta. I don't use green peppers or Pickapeppa sauce anymore. I also cut back on the wine. It was a good recipe, but now it's even better. Soooooo good.
Reader Comments (1)
I'm fungry now...*signess*