Thursday, May 14, 2009

Spaghetti Bolognese alla Poppy

Whee, carbo load for Walk & Roll! I try to eat carbs for three days before an event. And by event, I basically mean Walk & Roll; this is ten miles on the lakefront and trying a little for speed, probably the hardest work I do all year. Normal practice doesn't require a giant meal & it's not really an excuse for giant amounts of pasta, more's the pity...

1/4 c butter
1 carrot
1 rib celery
1 small onion

Also I have this half red pepper left over from the frittata, so in it goes.

4 cloves garlic
1 Tbsp sugar
1 lb ground chuck
2 c milk
1 large can crushed tomatoes

And here's a whole bowl of chopped fresh tomatoes, I will use these up too.

1/2 lb spaghetti
1/4 cup parmesan cheese

Melt butter in a saute pan over low heat as you finely mince the carrot, celery, onion, and garlic, adding them to the pan as they are minced. I use the bowl attachment that the Cuisinart SmartStick comes with & it's pretty fast. Turn up the heat to medium high and saute vegetables until softened, about ten minutes. Stir in garlic and sugar. Add meat, breaking it up in the pan into little crumbles. As soon as the meat looks not raw, add the milk and bring to a strong simmer. Simmer until milk is evaporated, about twenty minutes or more. Add tomatoes and bring back to strong simmer. Simmer until sauce is thickened, another twenty minutes or more.

Bring water to a boil for spaghetti. Dump in the spaghetti and cook for ten minutes. Drain the spaghetti and divide between two bowls. Pour over a half cup of sauce and top with a couple tablespoons of parmesan cheese per bowl.

Per serving, 673 calories