Sunday, November 15, 2015
James loves spaghetti and if I have to be completely honest I rarely miss when I start off with his favorite brand.
But why settle for the home run when a grand slam is fully in reach? Combine two favorites, hamburgers and spaghetti. I decided to make a meaty ground beef ragú barely held together by slow cooked tomatoes and serve it with plenty of parmesan cheese.
True Italian? Italian American? Who cares! It's delicious.
I started with a chopped onion in olive oil over medium high heat and then tossed in 4 cloves chopped garlic and a couple chili peppers fresh from our neighbor's garden. After about 4 minutes I added in 1 1/2 lbs ground beef (and S&P) and let it brown all over until almost cooked through. Next step was pouring in a bit of red wine -- about 3/4 cup and letting it cook until just about evaporated. Then I poured in one 28oz can of puréed tomatoes, about 6 oz of tomato paste and about 1 cup of water and let everything simmer away on top of the stove at a slow bubble for about 2 hours.
Confidence was high as I mixed a portion of the sauce into the drained pasta along with a healthy dose of grated parmesan.
My new name around here? Spaghetti genius! And today I think I deserve it.