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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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She highly recommends using a cast iron skillet from start to finish. Watch the ounces on the pasta. Use only 8 ounces which is probably 1/2 a pack. Ingredients:
1 bunch green onion, sliced thin |
2 tablespoons olive oil |
1/2 lb extra lean ground beef |
1/2 lb italian sausage, 4 links casings removed (sweet or hot) |
4 garlic cloves, minced |
3 tablespoons minced fresh parsley |
1 (28 ounce) can crushed tomatoes |
1/4 teaspoon red pepper flakes |
1/4 teaspoon dried oregano |
salt |
2 cups water |
8 ounces angel hair pasta, broken into 3 inch pieces (regular spaghetti works also) |
1/4 cup heavy whipping cream |
4 tablespoons chopped fresh basil |
1/2 cup fresh grated parmesan cheese |
2 cups grated mozzarella cheese, shopping list |
Directions:
1. Saute green onion in 2 tablespoons olive oil, on medium heat 5 minutes.
2. Add beef and sausage, brown over medium-hi heat. While almost brown, add garlic, pepper flakes, oregano, and parsley.
3. Once browned, stir in crushed tomatoes, water and salt.
4. Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes.
5. After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).
6. Add basil, Parmesan cheese and cream, stir well. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown. Watch carefully not to burn.
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