Typically Romantic Thursday calls for a more exotic dish, but we’ve had a busy week and Italian sounded good (plus we already had bread and chianti!!!). Tonight we are opting for something simple, tasty, and easy to prepare.
What you’ll need:
1 lb. of lean hamburger
1 can of tomatoes
1 can of tomato sauce (two if you like it more tomato-ey)
1 package of spaghetti seasoning w/mushrooms
1 package of spaghetti ( I prefer regular not thin)
Fresh mushrooms
1 medium-size white onion
Marinated artichoke hearts
Parmasen cheese - grated
Tami’s mystery tasty salad
French bread
Reduced-Fat Butter (or substitute)
Garlic Powder
Ruffino Chianti table wine
Chop ¼ of onion in to small chunks and set aside. Spray large Calphalon with Pam and turn on medium heat. Open Chianti and allow to breath. Brown hamburger meat and crumble. Empty browned hamburger meat into colander and rinse (really cuts down the fat!!!). Return hamburger to skillet and add can of tomatoes, can of tomato sauce, chopped onions, 1 cup of water, and spaghetti seasoning and bring to a boil. Cook on medium heat for 25 – 30 minutes stirring occasionally. Add chopped mushrooms with 15 minutes of cook time remaining. Drain marinated artichokes and slice half of jar into quarters; add to spaghetti. Save remainder for Tami to add to mystery salad. Pour Chianti and drink toast!!!
Fill 5 quart Calphalon sauce pan to half full with water. Add pinch of salt and bring to boil. Drop spaghetti into boiling water and reduce heat to medium high. Cook spaghetti for 8 – 9 minutes. Drain and rinse in colander, then toss.
Slice French bread to suit on thickness and spread with Land O’ Lakes Reduced Fat Butter or Smart Squeeze, then dust with garlic powder. Broil at 500 degrees until brown on edges; remove.
To serve, start with noodles to suit, add spaghetti sauce, and dust with grated parmesan cheese. Top off Chianti, add Tami’s top-shelf salad, and toasted bread.
Eat, drink, and enjoy!!!
BC
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