Monday, January 31, 2011

Maureen's Aussie Spaghetti Noodles

An Australian family tradition going back a couple generations, these Spaghetti Noodles are just bursting with chunky tomatoes and fresh herbs. Use medium shell pasta so the made-from-scratch sauce gets into those pasta pockets. This meal feeds a large family, or provides leftovers for a couple days. The sauce can be used in a variety of pasta dishes - manicotti, lasagna, and others.

Thanks to my mother-in-law, Maureen, for this delicious recipe.

Maureen's Aussie Spaghetti Noodles
1 large onion, finely chopped
2 tablespoons olive oil
4-5 cloves garlic, finely chopped or minced
1 pound ground beef
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup red wine (optional)
1 heaping teaspoon dried sweet basil
1 heaping teaspoon dried oregano
2 bay leaves broken into halves
1 1/2 teaspoon sugar
6 ounce can (approx) tomato paste
2 cans of diced Italian tomatoes
1 can of tomato sauce
1/2 cup stock or water, approximately
½ cup fresh parsley, finely chopped
1/2 cup fresh basil, rolled and roughly cut into strips
salt & pepper, to taste
1 pound pack pasta shapes (medium shells or spirals)
2 cups grated sharp cheddar cheese
1/2 cup shredded parmesan cheese


1. Using a skillet (that has a lid), heat olive oil then gently sauté chopped onions until they are transparent and soft. Season with salt and pepper.
2. Add minced garlic then cook together for 1-2 minutes. Don't let the garlic burn.
3. Raise heat, then add ground beef to skillet, using a spatula to press and separate the meat while it is browning. Season beef with a dash of salt, pepper, and the onion and garlic powder. Allow meat to completely brown.
4. Deglaze the pan by pouring in 1/2 cup of red wine, stirring, allow to cook 1-2 minutes.
5. Stir in tomato paste and cook for 1-2 minutes while stirring.
6. Pour in cans of tomatoes and can of tomato sauce, including all the juice, and stir well.
7. Add in dried oregano, dried basil, sugar, bay leaves, and season with salt and pepper.
8. Add stock/water and stir. Allow sauce to bubble, then reduce heat and cover.
9. Simmer covered for approximately 30 minutes, stirring occasionally to ensure sauce doesn't stick to pan.
10. Meanwhile, heat up a large pot of water, allow to boil. Cook pasta noodles and drain, and put back into pot. Set aside until sauce is done.
11. When sauce is cooked, remove bay leaves. Then, pour sauce into the pot of noodles. Add fresh parmesan, fresh basil, fresh parsley and mix together. Taste - season with salt and pepper if needed. Then, top with extra sharp cheddar cheese.

Serve and enjoy!

No comments: