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Check out Linda's Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes
Cincinnati Style Spaghetti 1 (16-ounce) package uncooked
dried
spaghetti pasta
or linguine pasta * I like to substitute dry red wine for all or part of the beef broth. Cook pasta according to package directions; drain and return to pan to keep warm. In a large frying pan over medium-high heat, add ground beef, onion, and red pepper; cook until browned, approximately 4 to 5 minutes. Stir in chile powder, cocoa, cumin, cinnamon, and salt; cook until fragrant, approximately 1 minutes. Stir in the tomatoes, black beans, and beef broth; reduce heat to low and let simmer until the liquid is reduced by 1/2. Remove from heat and pour the tomato mixture over the cooked past (toss to coat thoroughly). Transfer onto individual serving plates. Makes 4 to 6 servings.
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