Monday's Bread Bowl: Spaghetti Pizzaiola

Pasta dish with a capered twist

This spaghetti dish really needs to be served in bowls instead of plates. The Mixed Stew Crew bets that you’ll eat more than just one serving of our Spaghetti Pizzaiola. The addition of marjoram and capers adds unique and yummy flavors to the meat sauce. Here is our recipe:

What you will need:

1 large pot with lid
1 wooden spoon
3 tablespoons olive oil
1 lb ground beef
1 lb ground pork
2 garlic gloves, chopped
1 yellow onion, chopped
½ cup red wine
1 (28 oz) can tomatoes, crushed
1 (14.5 oz) can tomatoes, diced
1 tablespoon capers, chopped
1 teaspoon dried marjoram
1 teaspoon fresh basil, chopped
2 tablespoons fresh parsley, chopped
Pinch of salt and pepper
1 lb thin spaghetti multigrain or whole wheat pasta, cooked until al dente

Cooking and Directions:

Heat oil in pot on medium heat. Add garlic and onion. Stir and cook until onion turns translucent. Add ground beef and ground pork. Let meat brown while breaking up with spoon. After meat has browned, drain excess liquid. Add cans of crushed tomatoes, diced tomatoes, capers, wine, marjoram, basil, salt and pepper. Bring to boil. Reduce heat and simmer, uncovered for 20 minutes or until sauce reduces by at least a third. Add parsley to pot and stir well. The sauce is now ready. Serve meat sauce over al dente pasta. Or you might want to add noodles to pot of meat and mix well. Serve immediately with grated parmesan cheese and garlic bread.