Kriscious Does Some Cooking!

2015-07-07 cooking
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Organic spaghetti, organic tomato + basil + garlic pasta sauce, French bread, and ground beef chuck cooked with chopped lettuce!  Ready in 30 minutes (or less, with proper multitasking).


  • 1 lbs ground beef chuck (I used 80/20 lean)
  • ~1/2 cup chopped lettuce
  • 1-2 servings of dry pasta
  • 1 can of spaghetti sauce (I used organic Basil & Garlic)
  • French bread (4 slices)
  • butter
  • spices (salt, pepper, butter, chili powder, parsley, tarragon leaves, and whatever else you choose)
  1. Put a medium-large pot on the stove, max heat, to boil.  Add a pinch of salt to raise the temperature.  Cover with lid to help boil faster.
  2. Put a smaller pot or skillet on another burner, mid-low heat, and add your ground beef chuck.  (I used fresh, so no thawing necessary.)  Stir as you go to break up the meat.
  3. Add spices to meat.  (I used 1/2 tsp salt, 1/2 tsp pepper, a small pinch of chili powder, 1 tsp parsley, and 1 tsp tarragon leaves – spice to your own tastes/dietary restrictions).
  4. When water is boiling, add your dry pasta (I snap mine in half to fit in the pot easier) and cook 8-10 minutes or as directed by your pasta instructions.
  5. Chop your lettuce and, when the meat is mostly browned, add the lettuce to the meat pot and cover.
  6. If you have a toaster, slice some bread and toast it.  If you don’t have a toaster or toaster oven, like me, set your oven to broil, give it a few minutes to heat up, and set under the burner for 1 min 30 sec – 2 min until browned.  Broiling gives you the chance to add butter first (and garlic, if you have some).  (Keep an eye on that broiler, though.)
  7. Strain your spaghetti when cooked and set aside somewhere it can keep warm.
  8. When the meat has finished browning to your liking, strain the meat/lettuce and let all the excess drain out.  (Shaking helps with melted meat fat.)
  9. In the pot/pan the meat was in, add 1/2 – 1 jar of spaghetti sauce (any flavor).  Let it heat on low and, when the meat/lettuce has drained, add it to the sauce.  Let it warm up a while – don’t rush it or you’ll have explosive spaghetti sauce!
  10. When the sauce/meat is steaming well, evacuate and pour over your spaghetti.
  11. Eat and leave the dishes for your roommate.

As an added bonus, I like to get a spaghetti sauce jar that I can remove the label and use later for crafts / glass etching!  That’s why I picked the sauce I picked.  Because I have an unhealthy obsession with containers.

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