After straining my back, I've been awfully lazy lately in my endeavors. This includes cooking. The upside is that I've been pulling a lot of old standards that get forgotten in the spirit of learning new recipes.
This variation on Hong Kong style spaghetti is a dish I've eaten in many different asian households, where the vegetables tend to be sweated rather than browned or sauteed. Heck, they were probably frozen or came from a can. Diced carrot is a popular addition, like a bolognese, but also crushed black olives, which is what I like to add right before serving. Sometimes, I add in a glug of red wine, or a several pinches of dried oregano or basil, just because. The flavor should be more sweet than your normal spaghetti, and probably a bit ketchupy.
1 lb of spaghetti
1 medium onion, diced
clove garlic, opt
clove garlic, opt
1 lb white button mushroom, sliced
opt. diced carrots
1 lb ground beef
ketchup
crushed tomato, big can
sugar to taste
salt, pepper to taste
opt. wine, spices, olives
opt. wine, spices, olives
Set the spaghetti to boil. Sweat carrots, onions, garlic and mushrooms. Brown beef, breaking up till some pink is left. Add ketchup to coat stirring till thickened slightly. Pour crushed tomato into the pot and bring to a boil. Turn down heat immediately, add sugar, then wine if using, and simmer for at least 15 minutes. Adjust with seasoning or spices. Before serving stir in olives.
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