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Que Pasta? Mexican Spaghetti with Meat S




Source of Recipe


Rachael Ray
Que Pasta? Mexican Spaghetti with Meat Sauce


2 ancho chili peppers, stemmed and seeded
3 cups chicken stock
1 tablespoons EVOO - Extra Virgin Olive Oil
3/4 pound ground beef
3/4 pound fresh chorizo
1 onion, finely chopped
2 cloves garlic, pasted (finely chopped then mashed with salt) or, grated
1 bay leaf, fresh or dried
Salt and pepper
2 pinches cinnamon
1/4 cup tomato paste
1 12-ounce bottle Mexican beer, such as Dos Equis
1 pound spaghetti or whole wheat spaghetti
Grated queso asadero, cotijo or Jack cheese, to pass at table
Finely chopped scallions, cilantro or parsley, to garnish
Aired on:

September 23, 2009

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Recipe Categories:

Meat
Pastas

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Yields: Serves 4


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Preparation
Simmer the peppers in stock for 15 minutes. Then puree the stock and softened peppers together in food processor.

Meanwhile, heat EVOO in heavy pot over medium-high heat. Add beef and chorizo and brown for 12-15 minutes. Then add onions, garlic, bay leaf, salt and pepper and cook for 8-10 more minutes. Sprinkle in a little cinnamon, then add tomato paste and cook for 1 minute, stirring throughout. Add beer, stir a minute more, and then add the purreed stock and peppers. Reduce the heat and let simmer for 15 minutes.
While sauce simmers, bring water to a boil for the spaghetti. Salt the water and cook pasta to al dente. Save a cup of starchy water just before draining the pasta. Toss the pasta with the remaining water, half of the sauce and a couple of handfuls of grated cheese.

Serve in bowls with extra sauce on top, garnished with more cheese, scallions and cilantro or parsley