Monday, April 2, 2012

Wraxtiorre's Spaghetti with Meat Sauce

As featured in the book, Appearing to Study Particle Physics

In a large Iron Skillet:
Heat to about four (just below Medium)

3 tablespoons Olive Oil
1 tablespoon Minced Garlic
Half an onion (diced roughly)
1 celery stalk (sliced thin)
1 teaspoon Italian Seasoning

Caramelize the onions, but don’t burn the garlic (If using fresh raw mushrooms, add them now)

Add 2 pounds Ground beef or
1 pound Ground Beef and 1 pound Ground Pork (or opened link of Italian Sausage)
1 teaspoon Cumin (if it is dark, use only half a teaspoon)
2 teaspoons Turmeric
2 teaspoons Paprika
Bay Leaf (whole)
1 more tablespoon Italian Seasoning

Brown the meat (Do not drain the grease)

Add
1 can of Diced tomatoes
1 small can of Mushrooms (if you didn't use raw mushrooms)
Add more Italian Seasoning
(If you want to add red wine, here's the place to add it)

Stir (fold) for about five minutes.

Reduce heat to Simmer (Low)
Add more Italian Seasoning
Stir in 1 can of Tomato Sauce
Simmer for about twenty minutes or longer (stirring occasionally)

Make whole grain noodles (preferably Angel Hair Pasta or Thin Spaghetti)

Add a second can of Tomato Sauce to the Skillet
Simmer for about five more minutes, then remove from heat.

Drain noodles with a wide shallow bowl underneath Colander
(to catch some of the starch-water)

Rinse noodles with raw Olive Oil

Serve and enjoy (Don't forget to take the Bay Leaf out before serving)

To save leftover Spaghetti Sauce add to Mason Jar (about ¾ of the jar)
Fill the remaining space with starch-water)