Friday, June 1, 2018

#197 The Case of Anne's Favourite Spaghetti with Neat Sauce

Picture Cameron Diaz with one slightly crossed eye. Cute, huh? That's my younger sister, Anne. Stepsister if you want to get technical. Anne and I are good We weren't always so friendly, but that's another blog. Did I mention we own and run Beautiful Things together? Here's a sound byte of us at the store:

     "City Slicker," Anne calls me.
     This seems to me right out of the blue, so I say, "We both live in Black Currant Bay, can't call me City Slicker."
     "Former City Slicker."
     "Former Shaun Cassidy Fan Club Member."

She joined Karl and me for supper last night when I made my famous Spaghetti with Neat Sauce, 'cause it's my sis's favourite vegetarian meal.

Annes' Favourite Spaghetti with Neat Sauce

2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 small onions, quartered
2/3 cup red wine
2/3 cup 2% milk
28-oz-can diced tomatoes
5-oz-can tomato paste
2 pinches nutmeg
pepper to taste
4 rounded teaspoons (for 4 cups) vegetable bouillon powder
2 teaspoons basil
salt to taste
1 pack Yves Italian Veggie Ground Round
half and half whole-wheat spaghetti and regular spaghetti (enough for 6 altogether)

Pulse the carrots, celery and onions in a blender with the red wine until finely chopped.
Transfer to a pot and simmer for 8 min., stirring occasionally to prevent sticking.
Add the 2% milk and simmer for 4 min.
Add the diced tomatoes, tomato paste, nutmeg, pepper to taste, vegetable bouillon powder, basil and salt to taste, and simmer for 12 min.

Add the Italian Veggie Ground Round and bring to serving temperature.

In the meantime, cook the spaghetti until al dente (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti). Drain pasta.
Serve the pasta with the sauce.
Grate Parmesan on top to garnish.

Serves 6.
PS Easy to make this recipe vegan—just replace the 2% milk with Cashew Milk and replace the Parmesan with Pine Nut Parmesan.

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