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Spaghetti With Meat And Onions

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  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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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