Thursday 4/8 "Two-tomato Spaghetti"

This is a little different take on a regular spaghetti. It comes from Rachael Ray.

• 1 c. sun-dried tomatoes ($1.88)
• 1 c. beef stock ($1.78)
• 1 lb. ground meat ($2.98)
• 1 onion (already purchased)
• 4 cloves garlic (already purchase)
• red pepper flakes and marjoram/oregano and basil (already purchased)
• 1/2 c. wine ($6.99)
• 1 can (28 oz) italian crushed tomatoes ($1.00)
• 1 lb. spaghetti ($1.00)
• 1/2 c. parmesean cheese ($2.18)

Preparation:

Set water to boil and add spaghetti. I try to purchase whole grain and organic when I can. I really notice a difference in texture that I like. Place beef stock and 1/2 c. water in a pot to simmer and add sun-dried tomatoes to reconstitute them. Brown meat with some EVOO. Add onion, garlic, salt and pepper, red pepper flakes, and oregano. Brown for a couple of minutes. De-glaze the pan with the wine. This is a splurge and you can certainly use more beef stock instead if you prefer. I love the taste of food when you cook with wine! Place sun-dried tomatoes (with liquid) in a food processor and puree until smooth. Add to meat mixture with the crushed tomatoes. Simmer to warm through. Drain pasta but reserve a ladle of the cooking water. Add cooking water, 2 tblsps butter, cheese, basil, and half the meat sauce to the pasta and toss to combine. Serve with remaining sauce over the top.

The verdict: My kids loved this! The sauce was just a little tangy from the sun-dried tomatoes. Make sure that those tomatoes are really cooked and soft and blended entirely or you will get some chunks in the sauce! Total cost to make: $17.81 ($10.82 if no wine).