Spaghetti

Mike is from Tennessee (Go Vols!) and I'm from North Carolina (Go Tarheels!) and so we can relate to each other on many levels including food. So when he asked me to make spaghetti I knew exactly what he meant. When our moms made "spaghetti" they used ground beef and red sauce served over spaghetti noodles with Parmesan cheese (usually Kraft in the green can). I don't think my daughter would think of this if she heard I was serving spaghetti. Is it Southern or it is that we were growing up in the 60's and 70's. Whatever it is it's comfort food. As my cousin Elizabeth would say I've Californized this recipe. Bolognese this is not!

Mom's Spaghetti my way

1 pound lean ground beef
1 tablespoon olive oil
1 red onion, chopped
2-3 garlic cloves, peeled and smashed
1 box Pomi chopped tomatoes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon anchovy paste
1/3 cup dry red wine
kosher salt and freshly ground pepper
1/2 pound dried spaghetti
freshly grated Parmesan cheese

Saute onions until soft and translucent, about 10 minutes. Add garlic and cook until fragrant and soft. Add tomatoes, basil, oregano, anchovy paste and red wine. Stir and simmer over low heat. Season with salt and pepper. Meanwhile, heat water for the pasta. Cook pasta according to directions on the package. Drain. Toss pasta with the sauce and grate cheese over the top.

You can freeze any leftovers. Enjoy!