Wednesday, December 22, 2010

"Spaghetti": A Tomato-Based Pasta

My boyfriend and I call this pasta dish Spaghetti, but it doesn't have much resemblance, other than that it is marinara based. The tomato sauce is sweeter and instead of spaghetti noodles, I use linguine.

Savor. Devour.

Serves 3


· 1 can tomato base sauce, e.g. marinara sauce, spaghetti sauce (I’m not too picky with this. I usually buy some tomato sauce from Trader Joe’s.)

· ½ medium onion or 2 shallots, diced

· 2 cloves garlic, diced

· 4 white mushrooms, diced

· 1 tomato, diced

· ½ lb ground beef

· 1 tsp dried oregano, if you want a sweeter taste, go for marjoram*

· 1 tsp dried basil*

· 1 tsp dried crushed rosemary*

· 1 tsp dried crushed parsley*

· 1 tsp Italian seasoning

· 2 tbsp sugar

· 2 tsp salt

· 1 packet of pasta of choice (Spaghetti, Fettuccine, Linguine, etc..)

· Optional: grated parmigiano reggiano

*If you go for fresh herbs and spices, use ¾ tsp instead of 1 tsp and make sure they are all minced.


· Fill a pot with water and a pinch of salt, boil and follow instructions on the pasta packet. When finished draining, add in a drizzle of oil and mix well. Let cool.

· In a pot, add a drizzle of olive oil and add the onion and garlic. When brown, add the meat and herbs. Cook until the ground beef is brown; make sure the beef is separated.

· Add the mushroom and tomatoes, sauté for 2 minute or so until cooked.

· Add the tomato sauce; loosen the sauce with ¼ cup of water. Stir. When the sauce starts bubbling, lower the heat to medium-low and adds salt and sugar. Stir.

· Season again to taste, keeping in mind that this sauce is meant to be a bit sweet.

· When serving, grate the parmigiano reggiano on top.

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