Spanish Spaghetti (With Pimento-Stuffed Olives)
Recipe: #16840
January 20, 2015
Categories: Ground Beef, Spaghettini, Spanish, No Eggs, Non-Dairy, Wine, Olives, Beef Dinner, Ground Beef Dinner, more
"Spaghetti is a universal favorite. When you're a kid, it's comfort food. When you're an adult, you still crave it but you begin to appreciate the wider range of flavor profiles. This is 1 that I especially appreciate. It puts less emphasis on the tomato sauce & a greater emphasis on the combo of flavors. It was found at myrecipesdotcom & a Dec 2009 contribution by David Joachim in Cooking Light was credited. Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (284.1 g)
- Calories 497.2
- Total Fat - 22.1 g
- Saturated Fat - 7.1 g
- Cholesterol - 44.8 mg
- Sodium - 631.2 mg
- Total Carbohydrate - 56.6 g
- Dietary Fiber - 5 g
- Sugars - 8.7 g
- Protein - 17.7 g
- Calcium - 74.2 mg
- Iron - 4.2 mg
- Vitamin C - 33 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oil in a large skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 min. Stir in oregano, celery salt, red pepper, black pepper & saffron (if using).
Step 2
Crumble beef into pan. Cook 5 min or until beef is fully-browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a slow boil, reduce heat & simmer 15 min.
Step 3
While the sauce is simmering, cook pasta per pkg directions. (Omit any salt or fat). Drain well.
Step 4
Add cooked spaghetti to sauce mixture. Stir mixture well & sprinkle w/remaining 1 tbsp parsley to serve.
Tips
- Already prepared jarred or canned marinara sauce