Mmmm.... Spaghetti...
Well, pasta anyway. I've got nothing scheduled for tonight, so I decided to take care of some errands and go to bed a little early. One of those errands was shopping, so I went to the supermarket. While there, I realized that I'm no longer going out with someone on Atkins. I bought pasta. I bought saffron rice. I bought lots of stuff. And I came home and had Ben's Pasta-ey Goodness.
Brown about a pound of good ground beef with a little onion and garlic. When the beef is almost browned, put on some water to boil. Once the meat is browned, add a whole bottle of Bertolli (was Five Brothers) Tomato and Basil sauce. Add a bit of crushed red pepper. Add a little too much onion -- I usually use dried. Add a little too much garlic. Add way too much oregano. Stir it all up. The water should be boiling by now; toss in some pasta. I find radiatori quite nice, but other similar pasta are always options. Stir the meat sauce. Add some more herbs and spices; more oregano and garlic are always good. I prefer my pasta on the al dente side. By the time that's ready, the meat sauce should be nicely simmered and ready as well. Serve the pasta in a nice big pasta bowl and pour lots of meaty sauce on top. Cover with way too much parmesan. Of all the ingredients, the parmesano reggiano is the most important to get fresh. Shred it yourself directly over the hot pasta and sauce.
Share and enjoy. Tonight's feast chez Ben is being enjoyed with a nice glass of chianti.
(LJ Spellchecker genius of the day: Bertolli -> Bordello)
Brown about a pound of good ground beef with a little onion and garlic. When the beef is almost browned, put on some water to boil. Once the meat is browned, add a whole bottle of Bertolli (was Five Brothers) Tomato and Basil sauce. Add a bit of crushed red pepper. Add a little too much onion -- I usually use dried. Add a little too much garlic. Add way too much oregano. Stir it all up. The water should be boiling by now; toss in some pasta. I find radiatori quite nice, but other similar pasta are always options. Stir the meat sauce. Add some more herbs and spices; more oregano and garlic are always good. I prefer my pasta on the al dente side. By the time that's ready, the meat sauce should be nicely simmered and ready as well. Serve the pasta in a nice big pasta bowl and pour lots of meaty sauce on top. Cover with way too much parmesan. Of all the ingredients, the parmesano reggiano is the most important to get fresh. Shred it yourself directly over the hot pasta and sauce.
Share and enjoy. Tonight's feast chez Ben is being enjoyed with a nice glass of chianti.
(LJ Spellchecker genius of the day: Bertolli -> Bordello)