Spaghetti With Meat And Onions
|Unsalted butter/Margarine / vegetable oil||2 Tablespoon|
|Yellow onion||3 Large, halved and thinly sliced|
|Carrots||2 Medium, peeled, halved lengthwise, and thinly sliced|
|Spaghetti/Other long, thin pasta||10 Ounce|
|Diced leftover roast beef/Diced roast veal / pork / lamb / boiled / baked ham||3 Cup (48 tbs)|
|All purpose flour||1 Tablespoon|
|Chicken stock/Canned low-sodium chicken broth||2 Cup (32 tbs), canned (Basic Version)|
|Water||1⁄2 Cup (8 tbs)|
|Red wine vinegar/Cider vinegar||1 Tablespoon|
|Dried savory||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Melt the butter in a 12-inch skillet over low heat.
Add the onions, cover, and cook, stirring occasionally, until very soft€”about 10 minutes.
Add the carrots, cover, and cook, stirring occasionally, for 15 minutes or until the carrots are crisp-tender.
Meanwhile, start cooking the spaghetti.
Add the beef to the skillet, stirring until well mixed.
Blend in the flour and cook, stirring constantly, for 2 minutes.
Add the stock, water, vinegar, salt, savory, and pepper, raise the heat to high, and cook, uncovered, stirring often, for 3 to 5 minutes or until the sauce is slightly thickened.
Drain the spaghetti well, and transfer to a large serving bowl.
Add the skillet mixture and toss to mix.
Top each portion with 1 tablespoon of the cheese.