Prep 5 mins
Cook 30 mins
This tasty dinner happened completely by accident. A few years back I had spiced taco meat left over, and... well, below is the result. Rich and tasty! A rib-sticker. :)
- 2 teaspoons butter
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic
- 1 lb ground beef
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 2 teaspoons dried ancho chile powder
- 1 teaspoon dried chipotle powder
- 2 teaspoons fresh oregano or 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 cup sherry wine
- 16 ounces spaghetti
- 3 cups of your favorite spaghetti sauce
- 1 -1 1⁄2 cup shredded cheddar cheese (depending on the number of people eating)
- First of all, everybody has their favorite spaghetti sauce; if you've taken the time to make your own, if you're like me you probably made enough to have a lot left over to store in the freezer or fridge- use some of that for this; or if you like it out of the jar, that's fine too; use whatever sauce you'd like for this spaghetti: it's your meal, after all.
- Start heating your water for cooking the pasta; you don't want to have to start the pasta cooking process from cold water.
- Now, moving on to the"taco" section: heat a skillet on the stove over medium-high heat and add the olive oil to coat the bottom; then add the butter and let it melt.
- Toss in the onion and garlic and let it simmer until softened- be careful that the garlic doesn't burn!
- When the onion and garlic are ready, add the ground beef (um, that's hamburger to you and me!) in pieces to the pan.
- As it cooks, use a metal spatula to make it into smaller pieces; some people call this"hamburger gravel.
- "When it's about 1/2 to 3/4 done cooking, add the cumin, coriander, chili powders, oregano, salt, and pepper; continue cooking until it's done, and drain.
- Turn up the heat on your pasta water until it's boiling and toss in a little salt, then break the spaghetti in half and add it to the now-boiling water; cook it according to package directions.
- Meanwhile, add the sherry to the drained beef mixture and stir to coat it well.
- Add the beef mixture to the spaghetti sauce in a largish saucepan, stirring well to incorporate the two.
- Put the cover on the pan and put on medium high for about 3 minutes, then lower the heat to medium, remove the cover, and let it simmer and thicken while your pasta is cooking.
- When the pasta is done to your preference, drain it and put it in a big bowl, then pour in the sauce and stir it all together to mix it well.
- Portion it out on plates and put a generous amount of grated cheddar on each and enjoy!
- Serves 2 really hungry people w/ small salads, 3 moderately hungry, or 4 if you make big salads to go with.