Wednesday, December 24, 2008

Spaghetti, American Style

Matt Norris was a Rotary Exchange student who stayed in our Lahug home in the early 1980's. His father, a chef, had taught Matt well. He shared his homemade spaghetti recipe with me as well.

Three weeks ago, I was in Utrecht, The Netherlands, where I made a modified version of this recipe. Since I didn't think it was as good as Matt's recipe, I'm sharing this one with them.

May you have a great spaghetti supper sometime!


Extra virgin olive oil, for sauteeing
1/2 kilo (or 1 lb.) lean ground beef
1 large onion, minced
2 large cans peeled whole tomatoes (drain the liquid)
1 "tall" can of tomato sauce
1 "small" can of tomato paste
worcestershire sauce, to taste
chopped basil, to taste (you can used the dried version)
chopped oregano, to taste (you can used the dried version)
garlic salt, to taste
Montreal Steak seasoning, to taste
1 can of sliced button mushrooms (drain the liquid)
Grated Parmesan or Romano cheeses OR extra-sharp Cheddar Cheese (I use Cabot's)

1. In a wok or dutch oven, start with very little extra virgin olive oil (about 1-2 tbsps.) and brown the beef, chopping up the pieces so they don't clump into "hamburger buns" or meatballs. Add onions, cut-up whole tomatoes, tomato sauce, and tomato paste. Toss in the mushrooms.

2. Add your spices and worcestershire sauce to taste. Let simmer in low heat until done (about 20 minutes or more).

3. Boil water in a dutch oven. Add some extra virgin olive oil and some sea salt into the pot. Add one package of spaghetti noodles or other pasta noodles. Cook until "al dente."

4. Drain the water off of the spaghetti noodles in a colander.

5. Put the noodles in a pyrex dish or pasta serving dish.

6. Either pour the spaghetti sauce on top of the noodles OR set the sauce aside in another container for the people to serve themselves.

7. Serve with grated Parmesan or Romano cheeses. You can also use extra sharp cheddar cheese, especially for Filipino taste buds.

Enter your email address:

Delivered by FeedBurner

No comments: