Draggingtree Posted October 19, 2015 Share Posted October 19, 2015 Cowboy Spaghetti Serves six hungry ranch hands. Note: I do not measure spices, I put them in my hand and eyeball them. These are very close approximations. Directions: 1 package spaghetti or pasta of your choice, cooked al dente per package directions 1 jar Classico basil spaghetti sauce 1 pound ground meat (hamburger or venison) 1 tube of breakfast sausage 1 28 ounce can diced tomatoes 1 14 ounce can diced tomatoes 1 4 ounce can diced green chilies (drained). 3 small cans sliced black olives (drained) 1 and 1/2 teaspoons Penzey's Italian seasoning (or your favorite brand). 1/4 heaping teaspoon fresh rosemary 1/4 teaspoon fresh basil 4 cloves roasted garlic minced (or 1 generous Tablespoon of jarred minced) 1/4 heaping teaspoon white pepper 6 or 7 grinds of the tellecherry black pepper in the pepper mill 1/4 teaspoon applewood smoked salt 1/4 teaspoon dried red pepper 1 heaping Tablespoon wild honey 1/4 teaspoon 1/3 cup Merlot (I add it to the jar of spaghetti sauce and then swirl it around to get the last bits of the sauce ) Cook on high in crockpot for two hours or low for 4-6. 30 minutes before serving,stir in: 8 ounces cubed cream cheese 1/4 cup Parmesan. Serve on hot pasta with grated smoked cheddar. http://mausersandmuffins.blogspot.com/2005/02/cowboy-spaghetti.html Link to comment Share on other sites More sharing options...
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