Foodie Friday {Spaghetti}…

I am an organized person.  Yes we know this.

I like to cook.  Also … we know this.

I like to cook by recipes.  I think it is the organizer in me.

There are a few recipes that I can knock out of the ballpark without a recipe.  And I can safely say they are my own.

My dad is a great cook, but the kind that doesn’t cook very often.  My mom is also a great cook, but the kind that does most of the cooking.  One thing my dad can make better than anyone is spaghetti.  I have modified my “recipe” around what he taught me.

Now, I know what you are thinking.  Spaghetti?  Really — that isn’t hard.  No it’s not, which is why I like to make it.  I also refuse to order spaghetti out because I think mine is hard to beat. 🙂

Bear with me on preparing the meat.  Yes, I boil the ground beef.  It seems weird but it comes out absolutely amazing!  If you prefer to saute the meat in the pan, then go right ahead. 🙂

Jennifer’s Homemade Spaghetti

  • 1 lb lean ground beef (turkey, chicken, whatever you prefer)
  • 1 tsp:
    • Salt
    • Pepper
    • Italian Seasoning
    • Dried Oregano
    • Garlic Powder
    • McCormick Montreal Steak Seasoning
      • You can’t taste this in the final dish but it helps flavor the meat.
  1. Add ground beef to medium saucepan.
  2. Add water.  Just enough to cover the meat.
  3. Gently work the meat and the water.
    1. It will be a little weird and look like watered down raw meat.  It will be amazing — I promise!
  4. Add spices
    1. Take care to crush the italian seasoning and dried oregano between your palms.  This releases any oils in the herbs.  (I say Barefoot Contessa do this). 😉
  5. Cook over medium to high heat.
  6. The meat will boil for roughly 10 minutes.
  7. Drain only half of the water.
  • (2) 14 oz can tomato sauce
  • (1) 8 oz can tomato paste
  • (1) onion, chopped
  • (1) green pepper, chopped
  • (2) garlic cloves, minced
  • 8 oz sliced mushrooms (I prefer fresh, not canned)
  • 5 oz of water
  • 1 Tbsp:
    • Italian Seasoning
    • Dried Oregano
    • Dried Basil
  • 1 Tsp:
    • Garlic Powder
    • Crushed Red Pepper
    • Paprika
    • Salt
    • Pepper
    • Tarragon (if you have it)
  1. Dump all ingredients and meat into large saucepan.
  2. Simmer over low-medium heat for 20-30 minutes.
    1. The longer it simmers, the better it will be.
  3. *Note* The spices are “to taste”.  If you like salty, then add more salt.
  4. Serve with Angel Hair Pasta, side salad, and texas garlic toast.

I make hamburger chili, chili with beans, and taco meat using the same technique with the meat.  Raymond refuses to go back to sautéing in a pan.  😉 What do they say — the way to a man’s heart is through his stomach?

Enjoy! 🙂

Until next time…

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