Greek Spaghetti Jamesson
Jamesson's
Greek Spaghetti Jamesson
Jamesson's
|
1 1/2 pounds lean ground beef 2 onions, sliced thin a 28 ounce can tomatoes including juice, chopped coarse 1/4 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon freshly ground pepper 3/4 cup freshly grated Parmesan plus, if desired, additional for sprinkling 1 pound vermicelli or other thin spaghetti Directions: In a deep large skillet, sauté the beef and the onions over moderately high heat, stirring, for 5 to 7 minutes, or until the beef is no longer pink and the onions are softened. Add the tomatoes with the juice, the cinnamon, the salt, the pepper, and 1/4 cup of the Parmesan, bring the mixture to a boil, stirring, and simmer the sauce, stirring occasionally, for 30 minutes. While the sauce is cooking, in a kettle of boiling salted water, cook the vermicelli for 8 to 10 minutes, or until it is al dente, and drain it well. In a bowl, toss the vermicelli with 1/2 cup of the remaining Parmesan, add half the sauce, and toss the mixture until it is combined well. Transfer the mixture to a shallow 2 quart serving dish, spoon the remaining sauce over the top,and sprinkle it with the additional Parmesan. Serves 6.
|