Cowboy Spaghetti

[Draggingtree]

 

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.

 

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