Spaghetti noodles
1 Onion, chopped
3 -(up to)
5 Bay leaves
1/4 lb Ground beef
3 slice Bacon, chopped
1 Fresh tomato, chopped
SALSA
1 Fresh tomato
8 Fresh jalapenos
1 medium Onion
2 -(up to)
3 tsp Olive oil
3 tsp Soy sauce
3 Cloves garlic
5 tbsp Parmesan cheese
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Prepare the salsa ahead: Place chiles, onion, garlic and olive oil in a food processor and pulse 4 times or until fine chop. Chop tomato and add it along with the soy and parmesan and mix together. Refrigerate overnight.
Boil your spaghetti noodles, about a hand full, and while they cook, saute remaining ingredients and then simmer on high for a while. Drain fat and allow to dry out a bit on the heat as this releases more flavors of the bay leaf. Turn heat off and cover. Drain spaghetti & reserve 1/4 to 1/2 cup liquid. Add spaghetti to the saute mix. Lastly add 4-6 Tbs of the salsa (or more to taste) and mix thoroughly. A final dash of tomato paste and the reserved water adds the final touch. Serve with fresh parmesan, breadsticks, and a nice salad with extra salsa on the side.
Don't write and tell me that something with soy sauce and parmesan cheese isn't salsa...we're taking some culinary liberties here...maybe mole? :)
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CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.
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