Not Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 to 1½ lbs Ground Beef
1 to 1½ lbs Italian Sausage or Ground Pork (if you use ground pork you can simulate the flavor of Italian sausage by adding ¾t tsp. of anise seed)
2 Tomatoes (Diced) or 1 14 Oz can of diced tomatoes
1 Medium Onion (diced)
1 Bell Pepper (diced)
4 Bay Leaves
3 Tbsp shredded Parmesan or Asiago Cheese
2 Tbsp. Sugar
1 Tbsp. + 1 tsp. of Tim's BBQ Seasoning
9 cloves Garlic (minced)
1 Tbsp. Oregano
1 Tbsp. Red Wine
1½ tsp. Italian Seasoning
1 tsp Tomato Paste
½ tsp. Thyme
½ tsp. Granulated Garlic
¼ tsp. Celery Seed
1 28 oz can Tomato Sauce
1 28 oz can Crushed Tomatoes
½ Cup Fresh Basil + another ⅓ Cup Fresh Basil (chopped)
½ of a 7 Oz jar of sliced button Mushrooms (drained) (optional)
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Directions: |
Directions:Sauce:
Sweat the onion and Bell Pepper for about 3 minutes and set aside.
Brown the beef and pork or Italian sausage along with 1 Tbsp. of Tim's BBQ Seasoning. If you are using pork and adding Anise seed, add it now. As the meat browns it will begin to smell a little like Italian Sausage. Drain the browned meat and add it back to the pan along with Onion Bell Pepper mixture and add minced garlic. Cook over medium high heat for about 3 minutes.
Add Tomato Sauce, Crushed Tomatoes and Diced Tomatoes and lower heat to Medium Low. Add Oregano, Thyme, Granulated Garlic, Bay Leaves, Celery Seed, Mushrooms, Italian Seasoning, Tomato Paste, Sugar, Red Wine, ½ Cup Fresh Basil, 1 tsp. of Tim's BBQ Seasoning and simmer for 20 to 30 minutes to allow flavors to combine. Stir occasionally so that the bottom does not burn. Remove the Bay leaves after 20 minutes. Add the cheese and the final ⅓ Cup of Fresh Basil and remove from heat.
Noodles:
Use any noodle except Spaghetti, Angel Hair, Linguini, or Fettuccine. I use Campinelli. boil in salted water with a little oil in it. Follow the directions on the package for cook times and then drain. Run cool water over the noodles to stop them from cooking.
Serve noodles and sauce separately and allow the guest to add their desired ratio of sauce to noodles |
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Number Of
Servings: |
Number Of
Servings:Small Army |
Preparation
Time: |
Preparation
Time:about 1-2 hours |
Personal
Notes: |
Personal
Notes: Spaghetti has always been my signature dish. My Dad taught me to cook it at a very young age and his Spaghetti recipe is legendary. It has always been one of my favorite dishes. My recipe is slightly different from his as it focuses more on the basil and Parmesan flavor lending to a bruscetta type flavor profile. That said, although this was my signature dish, I was not allowed to cook it for the first 25 years of my marriage. My wife had very bad experiences with spaghetti in childhood and frankly, hated it. I almost made it about 12 years in our marriage my oldest son threw such a fit that I didn't make it. At that point I wondered if I would ever taste my favorite dish again. Finally, after we had been married about 25 years, one day I had enough and just started cooking. My daughter asked me what I was making because it smelled "Amazing." I turned to her and said, "Not Spaghetti." So I made my dish and instead of serving it with Spaghetti noodles, I served it with Penne. My Daughter said it was the best thing she had ever eaten and my wife said that if she knew Spaghetti could taste like this, she wouldn't have hated it. I have been serving it since. When my daughter moved back home, the first thing she asked me to make was "Not Spaghetti." So my signature dish is no longer my Spaghetti. Now it's "Not Spaghetti."
A few flavor notes: You may notice that some of the same ingredients are added more than once (i.e. Basil) or very particular in the timing. This is because flavors added in the beginning of the cooking process add to flavor blending and become part of the whole, like the ensemble singers in a choir. Ingredients added at the end of the cooking process will stand out like a soloist in the same choir. If you want to highlight flavors in a dish, add them at the end. This is called flavor layering. You notice that this is my only recipe that calls for canned mushrooms. I usually am pretty adamant in using fresh ingredients when ever possible. In this case, the canned mushrooms just blend better. Noodle selection is important. this is NOT spaghetti. Use any noodle that is not a long-thin noodle. I think one of the reasons that many people don't like Spaghetti is that the flavor of the sauce gets lost in the shear abundance of noodles. Long-thin noodles lend to a very dense dish and you have to have a very strong sauce to contend with the mass of pasta. If you use a less dense pasta like a campinelli, penne, fusili, or even a macaroni, it will allow the sauce to be the star of the dish.
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