Tuesday, March 21, 2006

Spaghetti with Meat Sauce and Salad

For the pasta: This is a pretty easy dish. I like to "adjust" pre-prepared sauces but sauteing some chopped onion and garlic with the meat before adding the sauce from the jar. The pasta is cooked al denta, drained and then added to the sauce before serving. This porcedure keeps annoying puddles of water from appearing on the plate. For the salad: This is a simple green salad with a dressing prepared by whisking together 1/4C olive oil and 3T of your favorite vinegar plus salt and pepper to taste. Wine: Harwood Cabernet Sauvignon $5.99 http://www.travelenvoy.com/wine/Sonoma/Haywood-Winery.htm



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