Among one of my most favorite comfort foods is pasketti. I love it so much I refuse to call it by it's proper name.
For something quick, easy and filling, try my recipe for On Top of Pasketti. I like to serve it with some garlic toast and a green salad with either ranch or balsamic dressing (2 TBSP dijon mustard, S&P, 1/3 C. balsamic vinegar, EVOO - whisk to perfection).
Make the pasta as directed on the box.
As soon as you set the water to boil, get started on the sauce.
You'll need...
1/2 yellow onion, diced
2 cloves of garlic, minced
1 lb. ground beef
2 TBSP. Italian Seasoning (oregano, basil, marjoram, rosemary, thyme)
1 jar sauce (Prego, Ragu, Bertolli - which ever is your favorite. I like Bertolli's Marinara with Burgandy)
2 TBSP. Worcestershire Sauce
1/2 tsp. ground cloves
1/3 C. cooking Sherry
Olive Oil
S&P
In a skillet, over medium heat, get some olive oil heating. While the oil heats, dice the onion and mince the garlic. Sautee the onion and garlic for a few minutes. Season with S&P. Once the onion and garlic begin to brown, deglaze the pan with the sherry. Stir to combine and add the ground beef. Add the italian seasoning and brown the meat. Once you have it just browned, add the Worsey sauce and cloves. Mix to combine. Then, add the jar of sauce. The sauce may seem a little soupy. Let it cook down for at least 10 minutes, stirring occasionally. It will thicken up beautifully and be ready by the time your pasta is! Drain your pasta and return to it's pot, add the sauce and mix to combine. Top with some grated parm and get ready to have the best pasketti EVER!
I know the addition of cloves sound a little wierd. But, it adds a warmth and flavor that is out of this world!
This sauce makes enough for four servings. So, you'll have plenty left over for lunches the next day. Or, you can make baked spaghetti the next night!
For something quick, easy and filling, try my recipe for On Top of Pasketti. I like to serve it with some garlic toast and a green salad with either ranch or balsamic dressing (2 TBSP dijon mustard, S&P, 1/3 C. balsamic vinegar, EVOO - whisk to perfection).
Make the pasta as directed on the box.
As soon as you set the water to boil, get started on the sauce.
You'll need...
1/2 yellow onion, diced
2 cloves of garlic, minced
1 lb. ground beef
2 TBSP. Italian Seasoning (oregano, basil, marjoram, rosemary, thyme)
1 jar sauce (Prego, Ragu, Bertolli - which ever is your favorite. I like Bertolli's Marinara with Burgandy)
2 TBSP. Worcestershire Sauce
1/2 tsp. ground cloves
1/3 C. cooking Sherry
Olive Oil
S&P
In a skillet, over medium heat, get some olive oil heating. While the oil heats, dice the onion and mince the garlic. Sautee the onion and garlic for a few minutes. Season with S&P. Once the onion and garlic begin to brown, deglaze the pan with the sherry. Stir to combine and add the ground beef. Add the italian seasoning and brown the meat. Once you have it just browned, add the Worsey sauce and cloves. Mix to combine. Then, add the jar of sauce. The sauce may seem a little soupy. Let it cook down for at least 10 minutes, stirring occasionally. It will thicken up beautifully and be ready by the time your pasta is! Drain your pasta and return to it's pot, add the sauce and mix to combine. Top with some grated parm and get ready to have the best pasketti EVER!
I know the addition of cloves sound a little wierd. But, it adds a warmth and flavor that is out of this world!
This sauce makes enough for four servings. So, you'll have plenty left over for lunches the next day. Or, you can make baked spaghetti the next night!
No comments:
Post a Comment