11 April 2008

I wasn't going to write tonight. I had a draining day at work. My shoulder really hurts. I'm feeling whiny. Then I remembered the recipe I wanted to post. I'll give credit where it's due: This recipe is from the December/January 2008 issue of Cook's Country magazine. It's one of two magazines put out by the authors of America's Test Kitchen. Let me know if you make it and if you like it. Enjoy!

Skillet-Baked Spaghetti with Meat Sauce serves 4-6

12 ounces 90% lean ground beef

4 ounces hot or sweet Italian sausage, casings removed

4 garlic cloves, minced

¼ t red pepper flakes (reduce to 1/8 t if using hot sausage)

¼ t dried oregano

1 (28-oz) can crushed tomatoes

8 ounces spaghetti broken into rough 2-inch pieces

2 c water

1 ½ t salt

¼ c heavy cream

6 T finely chopped fresh basil

1 c shredded Italian cheese blend

1. Adjust oven rack to upper-middle position and heat broiler. Cook beef and sausage in large ovensafe nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain meat on paper towel-lined plate and pour off fat from skillet. Return meat to skillet. Add garlic, pepper flakes, and oregano and cook until fragrant, about 1 minute.

2. Stir in tomatoes, spaghetti, water, and salt. Cover and cook, stirring often, until spaghetti begins to soften, about 7 minutes. Reduce heat to medium-low and continue to simmer, covered, until spaghetti is al dente, about 7 minutes.

3. Stir in cream, basil, and 1/3 c cheese. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Let cool 5 minutes. Serve.

Note: to easily break spaghetti, place spaghetti in large zip-lock bag and press spaghetti against side of countertop into 2-inch pieces.



9 comments:

Jay said...

That looks really yummy. I'll have to save that recipe and try it sometime.

Mary said...

I believe the grandboys will 'yummy-this-up' Thanks for posting.

I hope you feel better soon. A sore shoulder makes a day at work very uncomfortable. Hope yesterday's appointment went well. Thinking of you.

fiwa said...

That does sound really good - and I've never gone wrong yet with an ATK recipe. I think I might give that a try this weekend.

I hope you feel better today, and that it goes by quickly for you.

lovins,
fiwa

CRUSTYBEEF said...

Thank you for posting the recipe!!!

I hope you're shoulder is feeling better!! I wish you could take some time off and just decompress...

But Spring is near and your front yard looks beautiful! I love that tree!! And you have such a bright home!

Have a better Saturday!!

Love,
Elizabeth

Amanda said...

I cook that one once a week. It is probably one of the best recipes in the entire world.

simonsays said...

I have to try this...thanks so much for taking the time to post it.

I hope your shoulder is feeling better, and that your day at work today wasn't quite as hard.

Happy Weekend. :)

Dave said...

Recipe looks great! Especially with the sweet Italian sausage. Try to take it easy and get that shoulder taken care of! :-)

Golden To Silver Val said...

Thank you for posting the recipe. I will try it soon. I hope you feel better soon and also am hoping that your tests reveal nothing serious. Your front porch view looks almost like summer already. We have no leaves yet...or buds. Matter of fact, we are having some snow/rain mix tonight. I'll be so happy when my view is green grass and full trees again. Have a wonderful weekend!

Palm Springs Savant said...

oooo looks like I have tonight's dinner all worked out, thanks Cheryl!

glad the weather is all Springy for ya~

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