iQfOreVa

This is a great spaghetti recipe I use once a month.

Makes 4 quarts: enough for dinner and to put in the freezer for later



1 lb Ground Italian style pork (hot - use mild for less heat)

1/2 lb ground beef

1 Large onion(non-sweet), chopped

8-10 oz chopped baby bella mushrooms

8 garlic cloves, minced

1 green bell pepper

1 (28 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

2 (15 ounce) cans tomato sauce

1 cup water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

3 teaspoons basil

2 teaspoons dried parsley flakes

1 1/2 teaspoons brown sugar

1 teaspoon salt

1/2 teaspoon crushed red pepper flakes (less for less heat)

1/4 teaspoon fresh coarse ground black pepper

1/4 cup red wine (a good Cabernet!)

1 lb thin spaghetti

parmesan cheese







Directions:



1 In large, heavy stockpot, brown ground beef and ground italian pork, breaking up as you stir.

2 Add onions, mushrooms, and bell pepper and continue to cook, stirring occasionally until onions are softened.

3 Add garlic, tomatoes, tomato paste, tomato sauce and water.

4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5 Stir well and barely bring to a boil.

6 Stir in red wine.

7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

8 Cook spaghetti according to package directions.

9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.







And this recipe for Aglio E Olio is awesome!



Ingredients:



Kosher salt

1 pound dried spaghetti, such as DeCecco

1/3 cup good olive oil

8 large garlic cloves, cut into thin slivers

1/2 teaspoon crushed red pepper flakes

1/2 cup minced fresh parsley

1 cup freshly grated Parmesan cheese, plus extra for serving







Directions:

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.



Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.



Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.







Anyone else have a great recipe for a seafood Aglio E Olio type of pasta?



How about a nice steak rub recipe?

bdiggy

Hmmm...

bdiggy

If you take your above recipe and throw in some fresh clams and/or mussels and shrimp, then replace half the pasta liquid with white wine and cover and simmer until the clams open, then dump/arrange seafood nicely over your cooked pasta, you'll have one hell of a tasty meal! Sorry, i'm a chef and don't usually use recipes, but that's how i'd go about taking your above and turning it into a quality seafood pasta

iQfOreVa

dude, that is a GREAT idea. going to try that this week.

would you recommend replacing the tomato paste and sauce, or one of each? trying to figure out how to replace "half" the pasta liquid.