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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is a spicy staple in my kitchen. Reactions vary depending on the eater's tolerance for hot and spicy foods. I'm not sure why I started putting serranos in my spaghetti sauce, but now it's just not the same if they're not in it. This recipe can also be made using 3/4 of a jar of Ragu rather than the tomato paste. I think the texture is a lot nicer when I cook it that way, and I don't feel like it's cheating because it gets a complete makeover on the way from the jar to the plate. Ingredients:
1 lb ground beef |
16 ounces tomato paste |
3 serrano peppers, chopped |
1 clove garlic, crushed |
1 bay leaf |
3 teaspoons oregano |
2 teaspoons basil |
1/4 teaspoon sage |
1 pinch dried cilantro |
1/2 red bell pepper, diced to be added with cilantro (optional) |
Directions:
1. In medium saucepan on medium heat, brown meat along with bay leaf, oregano, basil, sage, garlic and serranos.
2. As meat turns from red to browny-pink, add cilantro (and red pepper, if you're adding it).
3. When meat is completely brown, add tomato paste and stir in thoroughly.
4. Optional: If draining grease, do so before adding sauce.
5. You may want to add more oregano and basil to taste after draining.
6. Cover, reduce heat and simmer for 10 minutes.
7. Serve over pasta.
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