So I figured I'd start a blog about the food that I throw together. Has to be some people out there interested in what I like to make. Today's dish was spaghetti. But you'll quickly learn that nothing a make is ever that simple. So here's how I did it.
The key to good spaghetti, the noodles. You can make the best sauce ever. If you mess up the noodles, you might as well just squirt ketchup on them. Get enough water boiling to cook however much pasta you need. I suggest guessing low. If you don't have enough, you can add a little more later. Once the water gets a good rolling boil, add salt. This increases the boiling point, and lets you cook the pasta hotter. The salt water also makes average pasta have some actual flavor. When the water starts to boil again, then add the noodles. I prefer long, whole noodles, but whatever you and yours like. After you've got them in the water, pour in vegetable our even better olive oil. Keep them stirred the ENTIRE time the pasta is cooking. The oil will help keep the noodles from sticking and clumping, but don't take any chances. Now its a wait and see guessing game. You have to test a noodle often until they are almost done. You want the pasta to be al dente, or nearly but not quite fully cooked. It should be soft and 'wiggly', but when you bite in the middle should have just a little texture and firmness. Undercooked pasta doesn't taste good, but overcook is just as bad. You stop cooking before the pasta is fully done because once you take it off the heat, it will continue to cook for several minuets. After removing from heat, strain the noodles, and rinse them with hot water. This washes away starches that add a flavor and texture to the dish that you just don't want. Now, the trick. While the noodles are still hot, sprinkle Parmesan cheese and olive oil. Then stir the pasta in on itself. The parm will cook right into the noodles. If you think Parmesan on top of the sauce is good, you're in for a treat. Just be sure to tell everyone eating there's no need to add more. That can, and often is overkill.
Started out by cooking just over 1 lb. of ground beef. I prefer leaner options, but we had some 74/26 in the fridge that needed to be used, so that's what I went with. Cooked that in a large, deep sauce pan on just a bit more then medium heat. Kept it from burning by breaking it up before and as it cook, and in general just not letting it set in the pan in any one position long. Once it was about half cook, I drained off as much of the grease as possible. Reduced heat a bit and cooks about 5 more minuets. At this point, it was time to get some flavor going. So, into the spice cabinet. Saw something I hadn't used before, and gave a sniff. Smelled good, so "Seasoning salt" went in, in a good portion. Turns out it was salt, paprika, celery, turmeric, and black pepper. Along with that, went in 2 good pours of medium grind black pepper, and a heavy sprinkle over it all of Italian season (basil, oregano, thyme, rosemary, marjoram, and garlic). Along with all that, was two things most wouldn't think of, or dare try, but I've done some extensive trial and error. Added about 1/3 cup of flour, it soaks up the grease to hold in that great fat flavor, without making the sauce thin, and separating. Then after mixing that in well with the seasonings, poured in about 2 tablespoons of balsamic vinegar. That always gives any ground meat a great tangy flavor. Stir consistently until the meat is done, or VERY close. Undercooked ground beef, especially if its not lean, just tastes like crap. I could have taken the time (and bought all the ingredients...) to make sauce, but lets be honest, the jar'ed stuff is good, if you jazz it up. So in went 4 jars of traditional prego. Poured those evenly over all of the meat. Don't stir or mix it up at this point. Let it cover everything, and cook on low heat for around 6-8 minuets. Might just be my style, but I think mixing the sauce with the seasoned meat quickly lets flavor out. Once the sauce starts to simmer, and some of the grease starts to separate through to the top, then turn up to medium heat and stir. When the sauce has started a good consistent simmer, its done. Leave on low heat to keep warm, or serve.
So that's what I made today. It was pretty good. I've made better spaghetti, but it cost a lot more, and took a whole lot longer to prepare. The most time consuming part of doing this simple recipe is getting a big pot of water to a strong boil.
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