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When you take the pasta off the heat, you can use the still-warm burner to cook the sauce.
a medium saucepan (2 quart) [2 litre] with lid small frying pan small mortar and pestle
1 can condensed cream of tomato soup (10.75 Ounces) [300 grams] 1 small can tomato paste (8 Ounces) [220 grams] 3 to 4 drops garlic oil (or 1/4 Teaspoon garlic powder) 2 to 3 dashes Worcestershire sauce (Lea & Perrins) (0.5 Teaspoons) 1 Teaspoon dried onion flakes 1/2 Teaspoon Oregano 1/2 Teaspoon Sage 1/2 Teaspoon Thyme 1/2 Teaspoon Marjoram 1/2 Teaspoon Rosemary 1 small can sliced black olives (2.5 Oz) [70 grams] 1 small can sliced mushrooms (4 Oz) [110 grams] (Or fresh if you have them!) 1 pound [450 grams] lean ground beef (optional for vegetarians)
Break the ground beef into small chunks (about 1 inch diameter) and fry them up in a frying pan or skillet. You can use the already heated burner that was heating the pasta a moment ago. Cook until browned (medium). Drain off the fat. Set the meat to one side.
In the saucepan, combine the tomato soup, tomato paste, garlic oil, Worcestershire sauce, and onion flakes. Simmer over a medium heat. Go ahead and use the same burner, it's already hot, right?
Place the Oregano, Sage, Thyme, Marjoram and Rosemary into the mortar and pestle and grind them finely. Add the ground spices to the sauce.
Drain the olives and mushrooms, and add them to the sauce, along with the meat. Increase the heat under the sauce if needed, and cook until it simmers.
Variations: This recipe is almost salt-free. Salt may be added to taste (Usually 1/4 teaspoon). Or Garlic salt (1/4 teaspoon) or Garlic Powder (1/4 teaspoon), may be substituted for the garlic oil. To stretch the sauce for another serving, add 1/4 to 1/2 pound [110-220 grams] more meat, and about a 3/8'' [10 mm] diameter bundle of pasta.
Back to the pasta...
When the pasta has cooked for 20 minutes, drain it into a colander and serve dinner! Place a portion of pasta on the plate, and ladle hot sauce on top as desired. (usually 2 to 3 large soup ladles full).
Serve with a hearty Burgundy and hot French bread or garlic bread!
Leftovers? What leftovers? Oh, you really weren't that hungry? You had a big lunch? Well, if anything is left over, mix the remaining noodles and sauce, and store in the refrigerator. It re-heats fine in a saucepan.
BTW - 2-3 drops garlic oil in a cup of melted butter, brushed on hot, sliced French bread, makes great garlic bread!
VR: Jason, Pegasus, Thyra RL: Jay Brandt, Laurie Brandt e-mail: email@example.com