Drunken Spaghetti

 

Man, this dinner really will make you want to slap somebody! I’m not even kidding.  I know, I had to slap my husband because it was so good. We just finished this delicious dinner and I have to blog about it while it’s still fresh on my mind. My husband is still going on about it. He LOVED it. He kept commenting on how flavorful this was. He wanted me to quote him as saying, “this is the best Blogalicious meal yet! Try it. Make it. Eat it.” His words, not mine, but I would have to agree with him. This was a mighty fine meal and my house still smells like an Italian restaurant.

This time I was watching the Cooking Channel (switching it up) and Rachel Ray’s show was on where she cooks a weeks’ worth of meals. That’s a pretty good show and I might have to start preparing our meals that way since I have to join the working world again. She was making a couple of tasty looking dishes, but this one really caught my eye. I couldn’t wait to make it and tonight was the night! You should definitely take David’s advice and make it.....soon! Here’s what you need to get started.

Ingredients

2 tablespoons EVOO   

5 ounces Calabrese salami or good-quality pepperoni, casing removed, grated with a box grater. (I used pepperoni) 

1 pound ground lamb or beef (I used ground turkey and it was just as good)

Kosher salt and freshly ground pepper

4 cloves garlic, grated or finely chopped

A couple sprigs fresh rosemary, very finely chopped

1 bay leaf

1 carrot, grated

1 medium onion, very finely chopped

3 tablespoons tomato paste

1 bottle plus 1 cup dry red wine

1 cup chicken stock

Two 28 ounce can whole peeled San Marzano tomatoes

1 pound spaghetti

1 Tablespoon dried oregano

1 Tablespoon dried basil

A few fresh basil leaves, torn

Grated parmesan, for garnish before serving

Directions

Heat the EVOO in a Dutch oven or other large pot over medium-high heat. Add the salami and cook until the fat is rendered.

Add the ground lamb and cook, crumbling with a wooden spoon, until browned. Season with a little salt and more pepper.

Add the garlic, rosemary, bay leaf, carrots and onions and cook until soft, about 5 minutes.

 Add the tomato paste and cook, stirring, for 1 minute. Deglaze with 1 cup wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock, oregano, basil and tomatoes, breaking up the tomatoes with the spoon, and simmer until thickened, 30 minutes.

Bring the remaining 1 bottle wine and 2 cups water to a boil in a pot. Add the pasta and cook until al dente.

Reserve about 1 cup starchy cooking liquid and drain the pasta. Toss the pasta with the sauce and enough of the reserved cooking liquid to bring the dish together. I didn’t need any of the reserved liquid so wait before adding to make sure you need it. Divide among shallow bowls and top with the basil and lots of parmesan cheese.

Cook's Note: The sauce can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Remove the bay leaf before serving.

Seriously, if you've been waiting to try out one of my recipes, try this one. It was so flavorful and delicious. I don't think you'll regret it! Enjoy!!

P.S. I don't know what is wrong with the formatting in this blog. I can't make it cooperate!