Spaghetti a la Brindisi
Submitted by virginia
Spaghetti with a rich simmered ground beef sauce loaded with mushrooms, scallions, garlic, and tomatoes. Inspired by the Italian port city of Brindisi, ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minNamed for the sunny port city of Brindisi on Italy’s Adriatic coast, this spaghetti brings robust Southern Italian flavors to your table on a weeknight timeline.
Ground beef gets a gentle browning with scallions and crushed garlic in olive oil, then simmers with tomato paste, whole tomatoes, and fresh mushrooms until the sauce turns thick and fragrant.
Oregano and basil keep things classically Italian, while a generous dusting of Parmesan ties the whole plate together.
Forty-five minutes from start to fork.
Kitchen Tips
- Crush the canned whole tomatoes by hand as you add them for a chunkier, more rustic sauce.
- Slice the mushrooms thick so they hold their texture through the simmer.
- Save a cup of pasta water before draining. A splash stirred into the sauce helps it cling to every strand.
Ingredients
Directions
Heat olive oil in large saucepan.
Add garlic, scallions and meat.
Cook over low heat 2 to 3 minutes or until lightly browned; stir occasionally.
Set aside.
Mix tomato paste and water in al large bowl.
Stir until smooth.
Add whole tomatoes, mushrooms, oregano, basil and pepper; stir well.
Add mixture to saucepan and cook over low-medium heat for 2 to 3 minutes.
Reduce heat and simmer for 25 to 30 mintues.
Meanwhile, cook spaghetti in boiling water.
Immediately drain into colander.
Place spaghetti portions onto plates.
Add sauce and sprinkle with grated parmesan cheese.
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