Spaghetti Sauce

I almost didn't post this recipe because there's nothing fancy about it. It's spaghetti. But I dont know what recipes you all are looking for, and maybe you need a really good spaghetti sauce this week. I found this from Rachel Ray. http://www.foodnetwork.com/recipes/rachael-ray/spaghetti-and-meatballs-recipe/index.html

I didn't make meat balls. Instead I added the sauce ingredients to already cooked ground beef. So you can keep this vegetarian if you want. I sauteed the beef in the onions, herbs, garlic, and then added the crushed tomatoes. It turned out great. Side of french bread. It was perfect for last nights thunder storms!

Sauce:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef stock, available on soup aisle in market in small paper boxes
• 1 (28-ounce) can crushed tomatoes
• A handful chopped flat-leaf parsley
• 10 leaves fresh basil leaves, torn or thinly sliced
• Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
• Crusty bread or garlic bread, for passing at the table

Directions

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef. Sautee until brown. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

PIÑON-Puerto Rican beef and ripe plantain casserole

Ingredients

Finished plantain

Ready to go into the casserole dish
Ready to EAT!


Pinon is one of my FAVORITE dishes to make. It's easy, extremely tasty, and one of my comfort foods. I used to make it once a week, but have been trying to change things up a bit and try other foods. I have had a cold since Sunday, however, and was craving this!

PIÑON
5-7 very ripe plantains (they should be almost black on outside, and soft)
Oil for frying
1 onion, chopped
1 Bay leaf
2 tablespoons of crushed garlic
1 lb. ground beef
1 small can tomato sauce
1/2 cup green olives (I like getting olives with pimientos)
Salt and pepper, seasoning such as Adobo Creolo (Goya)
1 can green beans, drained.
2-3 eggs
3 tablespoons of vinegar


Peel the plantains, cut into 2-inch thick lengthwise slices or small rounds, and fry in oil till golden brown. Remove, drain. Place on a paper towel to soak up the oil. Set aside.

In a frying pan, saute the onion and garlic until soft but not brown. Add the ground beef and fry at high heat for 3 minutes. Pour in the tomato sauce and add the olives. Add vinegar. Add Bay leaf. Add seasonings. Cook 15 minutes over medium heat, stirring occasionally. Season with salt and pepper, adobo to taste. Add green beans at the very end of cooking, just to combine.

Beat the eggs. Most recipes call for 2 eggs, but i like adding a 3rd egg....it depends on your taste.

Layer bottom of casserole dish with 1/2 the plantain. Then layer with all ground beef mixture. THEN layer with remaining plantain. Pour the beaten eggs over the top.

Place un-covered in a preheated 350-degree oven for about 1 hour or until golden brown and cooked.