Spicy marinara and spaghetti

Spicy marinara and spaghetti

I have been sick lately, so dinner has been kinda lame. The last thing I have been wanting to do is smell cooking food while my stomach has been churning. Last night I was feeling a bit better and I was in the mood for some comfort food. Growing up, my mom would make two giant pots of spaghetti sauce and we would eat that for dinner for up to a week. I did not get my love of cooking from my mother, but she did teach me how to make some pretty amazing spaghetti. I have adapted her recipe a bit and made it more my style, its spicy and and hearty.

Spaghetti

1 pound of organic ground sirloin

1 medium yellow onion, chopped

4 cloves of garlic, chopped

1 Tbs of olive oil

1 28 ounce can of crushed tomatoes

1 28 ounce can of pureed tomatoes

1/2 cup whiskey

1 small handful of fresh oregano, chopped

1 Tbs italian seasonings

1 tsp crushed red pepper (optional)

2 Tbs garlic powder

1 box of your favorite pasta

shaved parmesan cheese to top

In a large pot combine the onions and olive oil, toss to evenly coat them all. Turn the heat to medium high and add the ground sirloin. Keep stirring it around to make sure all the meat is cooked through. Once the meat is done, add the whiskey and let it cook for about 3 min. Add in the tomatoes and seasonings and turn the heat down and let it simmer.

In another large pot bring a pot of heavily salted water to a boil. The water should taste like the ocean, thats how you know it is salted correctly. Add the pasta and cook until its al-dente.

Serve with shaved parmesan cheese, garlic bread and ceasar salad. Enjoy!

Happy cooking!

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