Last week this little gem came in the mail...
It's AWE-SOME! It is full of wonderful and yummy recipes!!! I've been in a cooking slump lately, making the same boring meals week after week...and some nights not cooking at all...making sandwiches and calling it dinner. It was time for a change! I flagged quite a few for the week and I can't wait to share them with you. I made this pasta for the hubby and I and it was de-lish! It was a little to spicy for the girls so there was lots for me and the hubby to enjoy.
- 8 ounces uncooked thin spaghetti
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon celery salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed saffron threads (optional-I omitted this)
- 8 ounces extra-lean ground beef
- 1 2/3 cup lower-sodium marinara sauce
- 2 ounces pimiento-stuffed olives, sliced (about 1/2 cup)
- 1/4 cup dry sherry
- 1 tablespoon capers
- 1/4 cup chopped fresh parsley (divided)
- Cook pasta according to the package directions, omitting salt and fat; drain
- Heat a large skillet over medium-hight heat. Add oil to pan; swirl to coat. Add onion to pan; saute 4 minutes or until tender. Add garlic; saute 1 minute. Stir in oregano, celery salt, red pepper, black pepper and saffron, if desired. Add ground beef; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, dry sherry, capers and 3 tablespoons parsley; bring to a boil. Reduce heat, and simmer 15 minutes.
- Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
So yummy and even better reheated the next day!
Serves 4 (serving size about 1 3/4 cups)
Have a great day! It's a dark and dreary day here in Indy...perfect for
finishing starting Halloween costumes!