20 March 2024

Slight variant on the most basic everyday dish

Question for foodies out there. I am not a foodie, but I like to cook a little. I've been experimenting with cooking the pasta for linguini or spaghetti to about 3/4 done, then draining and transferring it to the pan with the sauce in it to finish cooking in the sauce. Wonder how common this practice is and what you think of it? (For aglutenists, you can use chickpea or brown rice pasta). 

For 2
1/3 lb. ground beef
1 piece broken up cooked bacon
1 tbs. basil dried or use fresh 
1 tsp. thyme likewise 
6 cloves of garlic, minced
oil, pref. EVOO
2 tbs. powdered mushrooms
Pint of marinara sauce (1/2 jar)
1/3 pckg. spaghetti or other pasta
1 bell pepper, chopped, pref. red, yellow or orange; green has a "taste"
parmesan to taste

Start the garlic in a few tbs. of oil till fragrant, add meat, bacon, and cook awhile, add herbs, mushrooms, etc. then simmer covered for 30 min. or so. Add water as may be needed. Meanwhile, cook the pasta in a big pot till about 3/4 done, drain, then add to the meat, turn heat to med. and cook the pasta in the sauce till done. Serve with parmesan if desired. 

Simple as pie. 


The equal right of all men to the use of land is as clear as their equal right to breathe the air—it is a right proclaimed by the fact of their existence. For we cannot suppose that some men have a right to be in this world, and others no right.
—Henry George

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