We’re trying to figure out what to eat (as almost every night) and decide we haven’t had spaghetti in a while. I actually make a very good spaghetti but since this is the OTHER dish that Dick is good at making (Click HERE for the pan-seared Kabob recipe), I let him do the honors. I actually like cooking, it’s the cleaning that I don’t like. But, even though Dick is cooking, he of course, needs my assistance. That AND I have to clean up afterwards too. Men got it so good it’s not even funny.
Because Dick is zooming thru cooking not allowing me to capture the steps, this is a generic instruction for the recipe. Remember, we don’t measure anything and just free-hand it.
You can also cook the sauce without the mushrooms if you do not like mushrooms but Dick and I LOVE mushrooms. Louise has a mental block when it comes to mushrooms but I know she can eat them. Thelma likes them only with spaghetti.
Oh, I forgot to mention when you add the spices. Sorry! You add them when the meat is cooking. Once you are at the end where you’re letting it cook, you can taste it again and see if you need to add more seasoning to suit your tastebuds. If the sauce is a bit watery then you can add tomato paste to thicken it up.
Cook up your favorite pasta. We’re using thin spaghetti but you can also use angel hair or pretty much any type of pasta.
What else goes great with spaghetti? A fantastic spring mix salad with sliced avocado of course!
Serve it up with your favorite red wine (And a side plate of raw herbs, onion, and radishes if you’re Persain) and you are set for a CLASSIC yet deee-li-cious dinner!
Great job honey! It was SUPER YUMMY and AWESOME!
-Jane, Wife of Spaghetti-Cooking Dick
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