Yield: 2 Servings
|1||Onion; chopped (up to)|
|¼ pounds||Ground beef|
|3 slices||Bacon; chopped|
|1||Fresh tomato; chopped|
|1 medium||Onion (up to)|
|3 teaspoons||Olive oil|
|3 teaspoons||Soy sauce|
|5 tablespoons||Parmesan cheese|
Prepare the salsa ahead: Place chiles, onion, garlic and olive oil in a food processor and pulse 4 times or until fine chop. Chop tomato and add it along with the soy and parmesan and mix together. Refrigerate overnight.
Boil your spaghetti noodles, about a hand full, and while they cook, saute remaining ingredients and then simmer on high for a while. Drain fat and allow to dry out a bit on the heat as this releases more flavors of the bay leaf. Turn heat off and cover. Drain spaghetti & reserve ¼ to ½ cup liquid. Add spaghetti to the saute mix. Lastly add 4-6 Tbs of the salsa (or more to taste) and mix thoroughly. A final dash of tomato paste and the reserved water adds the final touch. Serve with fresh parmesan, breadsticks, and a nice salad with extra salsa on the side.
Don't write and tell me that something with soy sauce and parmesan cheese isn't salsa...we're taking some culinary liberties here...maybe mole? :) HotHeads@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .