BB's OMFG Spaghetti-Chili Amazement
[This is based loosely on Cincinnati Chili, which is sometimes called a Five-Way. And you don't have to use spaghetti for pasta — I didn't.]
one fresh chopped small to medium red onion
(and fresh chopped garlic, if desired)
one package of chopped mushrooms
(I like a straw-type mushroom. like Enoki.)
olive oil
red wine vinegar
1 lb. 93% lean ground beef
one approx. 15 oz. jar of finely diced tomatoes
(Del Monte makes a good one called Garden Select)
one approx. 15 oz. jar of sliced tomatoes
(Del Monte, again, or equivalent)
two small cans or one large can of tomato sauce, approx. 15 oz. total
one approx. 15 oz. can of kidney beans
salt
red and black pepper
two to three tbsp. of cinnamon
pasta (I like spiral pasta for this –
12 oz. Golden Grain rainbow rotini works well)
grated Parmesan
grated Romano cheese
Begin by sautéing the red onion in olive oil using a skillet (I use a big cast-iron skillet) until the onion starts to clear. Turn frequently enough to keep the onion from burning. Add the mushrooms, including the long stems, if you are using Enoki or a similar variety. Also add the garlic, if desired. Add a few dashes of red wine vinegar throughout, any time you want to keep the vegetables from browning too fast.
Set aside the sautéed contents of the skillet. Brown the ground beef in the skillet. When the beef finishes, drain if desired, then return to the skillet. Add all of the tomato products and the kidney beans. I like to chop up the sliced tomatoes a bit with the edge of the spatula. Add back the onion and mushroom sauté, along with the salt and spices, mix it all together, and cook over low heat for about an hour, or until the sauce reduces to the desired consistency.
Boil your pasta, drain, and serve with the sauce. Top with the grated cheeses, and enjoy!
Wishing you a beautiful day,
Bill Brent
[this page last updated: 2007.09.22, 9:10 a.m. Hawaii time]
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