I wanted to use my Italian pack items and my beefsteak tomatoes but I also needed a quick, easy dinner while life is so busy! I felt like challenging myself today cause lets face it…Life has been busy and I have let my kitchen inspirations fall to the waste side lately. I was hoping my instincts hadn’t left me when I started this meal out. We can let you be the judge of it 😉 There is just something about cooking the noodles in the sauce that makes it taste even better! This was my first attempt at cooking the noodles in a dish and I really could tell the difference, the noodles just absorbed the flavor!
- 1 1/2 Pounds Hamburger
- 1 Medium Red Onion (Julienned)
- 1 Bell Pepper (Julienned)
- 3 Garlic Cloves (Diced)
- 1 Eggplant (Chopped)
- 1 Bunch of Fresh Basil (10-12 leaves) (Chopped)
- 1/2 Tsp. of Fresh Thyme
- 1 Tbsp. Dried Crushed Red Pepper
- 1 Cup Mushrooms (Chopped)
- 1-2 Tomatoes I used Beefsteak (Diced)
- 1 Box of Beef Stock about 5 cups
- 1 Can of tomato sauce
- 1 package of spaghetti noodles (uncooked)
- 1 Tbsp. Oregano
- 1 Tbsp. Olive Oil
- Salt and pepper to taste
- Start browning your hamburger.
- In a smaller sauté pan, add a small amount of olive oil. Place eggplant and sauté for 5-10 minutes.
- When hamburger is browned and eggplant is sautéed; add the noodles, beef stock, onion, mushrooms, tomatoes, hamburger, eggplant, bell pepper, garlic, crushed red pepper, oregano, thyme and tomato sauce to a large pan or stock pot.
- Drizzle olive oil on the noodles about 1 tbsp.
- Add pepper.
- Bring mixture to a boil (with the lid on).
- Turn the heat down to simmer and allow to simmer for about 10-15 minutes.
- Toss in the basil and stir.
- It will be done when the liquid has cooked down to about 1/2 inch left of liquid.
- Top with shredded parmesan before serving.
I think this would be really good to try with chicken!
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens