| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta |
2 |
Servings |
INGREDIENTS
|
|
Spaghetti noodles |
| 1 |
|
Onion; chopped (up to) |
| 5 |
|
Bay leaves |
| 1/4 |
lb |
Ground beef |
| 3 |
sl |
Bacon; chopped |
| 1 |
|
Fresh tomato; chopped |
| 1 |
|
Fresh tomato |
| 8 |
|
Fresh jalapenos |
| 1 |
md |
Onion (up to) |
| 3 |
ts |
Olive oil |
| 3 |
ts |
Soy sauce |
| 3 |
|
Cloves garlic |
| 5 |
tb |
Parmesan cheese |
INSTRUCTIONS
SALSA
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? :)
HotHeads@aol.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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