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Add a photoSpaghetti is one of those foods which can be prepared in a myriad of ways - I happened upon this one by accident. Though, I'm sure someone somewhere has done this before, I never had and now I don't like my spaghetti prepared any other way. Full of robust flavor and using organic beef and veggies, this is not your typical spaghetti dish - something you'll discover with the first bite. Italian sausage had always been my meat of choice for spaghetti in the past, however the organic beef (or bison if you can get it) is healthier than the sausage with a higher nutritional value. One can either make their own sauce or use a pre-made sauce of their choice (hey, we have busy lives) though if you go that route I'd recommend organic. This recipe makes quite a lot of food, so if you're cooking for only one or two, just cut the recipe in half. You'll still have extra, but it reheats well.
Ingredientes
- The Sauce:
- 2 lbs canned pureed San Marzano tomatoes (use fresh if available)
- 2 Tbs extra virgin olive oil
- 2 Tbs Sriracha chili sauce
- 2 shallots, very finely chopped
- 1 Tbs Worcestershire sauce
- 2 Tbs dried Italian seasoning
- 1 clove garlic, crushed
- sea salt and freshly ground black pepper to taste
- The Meat and Vegetables:
- 16 oz (1lb) organic beef or bison
- 1 1/2 yellow onions, chopped
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 green onions, chopped
- 3 cups baby Portabella mushrooms, chopped
- Pasta: 1 package organic spaghetti pasta.
Direcciones
- The Sauce: Prepare the sauce an hour or two in advance (note: the longer the simmer, the more flavorful the sauce). This sauce has a zesty bite to it, so if you don't like spice, then cut the chili sauce down by half.
- 1. Warm the olive oil over medium heat in a saucepan large enough to hold all of the ingredients; add the shallots and garlic; cook until both are tender and slightly browned (only a few minutes)
- 2. Add all of the remaining ingredients; stir until well combined.
- 3. Cook over medium high heat for 15 minutes and then lower temp to low heat. Simmer for 1-2 hours; stirring occasionally.
- 4. Adjust seasoning as desired.
- The Meat and Vegetables:
- * 16 oz (1lb) organic beef or bison
- * 1 1/2 yellow onions, chopped
- * 2 green bell peppers, chopped
- * 1 red bell pepper, chopped
- * 1 yellow bell pepper, chopped
- * 4 green onions, chopped
- * 3 cups baby Portabella mushrooms, chopped
- The Pasta:
- 1. Halfway through cooking of meat and vegetables, prepare 1 full package of organic spaghetti pasta according to package directions, omitting the fat and salt from the process. You may also use fresh if you make your own.
- 2. Drain completely, do not rinse, and coat pasta with 1/2 cup extra virgin olive oil; set aside.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1224g | |
| Calories 1492 | |
| Calories from Fat 939 | 63% |
| Total Fat 104.7g | 131% |
| Saturated Fat 34.21g | 137% |
| Trans Fat 0.06g | |
| Cholesterol 285mg | 95% |
| Sodium 627mg | 26% |
| Potassium 3576mg | 102% |
| Total Carbs 49.9g | 13% |
| Dietary Fiber 13.2g | 44% |
| Sugars 22.66g | 15% |
| Protein 90.78g | 145% |
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