Pasta Without Tomato- Old
Yield
servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
spaghetti
broken |
|
| 2 | ounces |
pasta, rotini
|
|
| ½ | pound |
ground beef, lean
crumbled |
|
| 1 | teaspoon |
olive oil
|
|
| ¼ | cup |
onions
or more |
|
| 2 | teaspoons |
garlic powder
|
|
| 4 | ounces |
mushrooms
sliced |
|
| ¼ | cup |
parsley leaves
fresh, diced |
|
| 1 | tablespoon |
italian seasoning
commercially blended |
*
|
| 1 | large |
eggs
slightly beaten |
|
| 1 | teaspoon |
olive oil
|
|
| ½ | teaspoon |
basil
fresh |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | x |
white pepper
ground |
*
|
| 1 | x |
salt
|
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | x |
cilantro
(optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
spaghetti
broken |
|
| 57.8 | ml/g |
pasta, rotini
|
|
| 226.8 | g |
ground beef, lean
crumbled |
|
| 5 | ml |
olive oil
|
|
| 59 | ml |
onions
or more |
|
| 1E+1 | ml |
garlic powder
|
|
| 115.6 | ml/g |
mushrooms
sliced |
|
| 59 | ml |
parsley leaves
fresh, diced |
|
| 15 | ml |
italian seasoning
commercially blended |
*
|
| 1 | large |
eggs
slightly beaten |
|
| 5 | ml |
olive oil
|
|
| 2.5 | ml |
basil
fresh |
*
|
| 5 | ml |
oregano
dried |
|
| 1 | x |
white pepper
ground |
*
|
| 1 | x |
salt
|
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 1 | x |
cilantro
(optional) |
*
|
Directions
Use a 2-cup pyrex to measure out 1½ to 1 ¾ cups of mixed pasta; break about 1 ounce of long spaghetti in halves or thirds; place in the cup, and add enough of the rotini (about 2 ounces) to make up the difference.
Cook pastas together; spaghetti will be over-cooked, and the starch will act as a binder.
While the pasta is cooking, brown beef; remove fat as it appears.
When meat is no longer pink, then add olive oil and onions and fry, stirring, to soften and sweat the onions.
Add garlic, mushrooms, parsley, and the italian blend.
Continue cooking and stirring until mushrooms are warmed (not limp).
Remove from heat but keep warm.
Drain the pasta.
Do not rinse.
Put pasta back in the pot used to cook it.
Add the hamburger mixture.
Make a well in the center of spaghetti mixture.
Working quickly, mix the egg and extra oil.
Using moderately high heat, quickly pour the egg mixture into the well and stir, constantly, to both coat the pasta, and to cook the egg.
Season with basil, oregano and pepper.
Add the parmesan and optional cilantro.
