Apr. 10th, 2010

thesoupfairy: (Default)
Spaghetti Not-Quite-Bolognese

My real Bolognese Sauce recipe is in my cookbook. This was just something I cooked up today because it was lunchtime and I was hungry and out of leftovers. If you want to put in a little extra effort, you can dice and sauté any number of veggies while browning the meat - onions, celery, and carrots are particularly nice.

Prep: Nada (unless you have to defrost the meat)
Cook: 15-20 minutes
Servings: probably 6

Ingredients
  • 1 pound spaghetti

  • 1-2 tablespoons bacon grease

  • 1 pound ground meat (beef, turkey, whatever)

  • 2 teaspoons minced garlic

  • 1 cup beer

  • 1 cup heavy cream, half & half, or milk

  • 1 tall can Hunt's spaghetti sauce, whatever flavor you like

  • salt, pepper, and cayenne to taste


Directions

Cook the spaghetti according to the package directions. Meanwhile, melt bacon grease in big pot and brown meat in the hot bacon grease. Add garlic just before meat is done and cook briefly. Increase heat to moderately high and add beer. Cook, stirring often, until beer has evaporated. Stir in cream and repeat. Stir in sauce and seasonings and cook until thick and bubbly. Serve over cooked spaghetti or toss together.
thesoupfairy: (Default)
The Soup Fairy

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