Talya's Comfort Food Plus Wine!!
Comfort Food + Wine
Spaghetti is one of my comfort foods. When I was a kid we made Chef Boyardee spaghetti from a box. It was efficient – the noodles, sauce and Parmesan cheese were all included.
In the mornings before school, I ate the leftover spaghetti for breakfast. Sometimes cold. Other than grits, I was never much of a breakfast foodie girl.
Now when I make spaghetti sauce I still take the easy route, starting with a jar of whatever is on sale or already in my pantry. This makes a quick flavorful base. I just doctor it up a bit… Then I can say it is homemade.
Meat Sauce with Wine
1 pound of ground sirloin
1 small chopped white onion
2 garlic gloves minced (or 1 teaspoon bottled minced garlic)
½ green bell pepper (optional)
¾ cup dry red wine
1 bottle (26-oz) of your favorite traditional style spaghetti sauce
2/3 cup milk
Salt and pepper to taste
Freshly grated Parmesan
Chopped parsley (optional)
Pasta noodles (spaghetti, angel hair, rigatoni, etc.)
Cook beef over medium-high heat in a large skillet until browned and scrambled. Drain and set aside.
In the same skillet, which is now well oiled from the meat, sauté onion, garlic and bell pepper 2-3 minutes. Add wine and cook until the liquid almost evaporates. The wine will add moisture and give your dish a rich essence, but take the time to let the liquid evaporate into the veggies. Otherwise, the flavors will not fuse.
Stir in beef and spaghetti sauce. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
Stir in the milk, salt and pepper. Cook 3 minutes until milk is well combined.
Serve over pasta loaded with fresh Parmesan. Sprinkle with parsley. Or not.
I think Chef Boyardee would approve!
Be sure to join and follow Talya's very entertaining blog, grace grits and gardening, which is a wonderful read about life and growing up in a small town. You can also follow her each week at the lakewood.advocatemag.com where she blogs about the history of Munger Place and East Dallas.