Ingredients and Weight:
- Spaghetti - 500g (approximately 1 pound)
- Corned Beef - 300g (cooked weight)
- Onion - 1 large, chopped
- Garlic - 3 cloves, minced
- Tomato Puree - 1 cup
- Beef Stock - 1 cup
- Dried oregano - 1 tsp
- Salt and pepper - to taste
- Extra virgin olive oil - 2 tbsp
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large pot of boiling water, cook the spaghetti until al dente. Drain and set aside.
- In a separate pan, heat the olive oil and add the chopped onions. Saute until softened.
- Add the minced garlic and cook for a minute more.
- Slice the corned beef into thin pieces and add to the pan, cooking until heated through.
- Pour the tomato puree and beef stock into the pan, and season with oregano, salt, and pepper.
- Bring to a boil, then reduce heat and let the sauce simmer for 15 minutes.
- Toss the cooked spaghetti with the corned beef sauce and serve immediately.
Nutritional Information:
(Based on average values)
- Calories: Approx. 600 kcal per serving (based on 8 servings)
- Fat: 25g
- Carbohydrates: 75g
- Protein: 28g
Dish Characteristics:
- Unique combination of traditional spaghetti and corned beef, creating a dish with rich flavor and hearty texture.
- The dish showcases American flavors and is perfect for those who enjoy both meat and pasta dishes.
User Comments:
- "The combination of corned beef and spaghetti was unexpected but really delicious!" - John Doe
- "This dish has a rich, hearty flavor that I really enjoy. The corned beef adds a unique dimension to the spaghetti." - Jane Smith
- "Easy to make and tastes great! Will definitely make this again." - Michael Johnson
Special Precautions and Tips:
- Make sure to use good quality corned beef for best results.
- Adjust seasoning according to personal taste.
- For a vegetarian option, skip the corned beef and increase the tomato puree for a richer sauce.
