Brodie’s Recipes

-Brown 1lb ground beef (this time, the organic stuff from costco), seasoning with black pepper, oregano and red pepper flakes. Drain fat.
-Pour in Victoria’s Marinara sauce. Add 1/2 jar of 1% milk, about a cup of Archer Farms somethingpepperandpineapple sauce (for the heat), 1-2 cups of wine (this time a muted australian Shiraz). let cook around 5 for 20min stirring occasionally to keep the meat from burning to the bottom. Verify flavors are blending. Heat may need to drop to 4 to keep from boil/splattering
-Clean about 2 colanders worth of fresh spinach. (~3/4lb?)
-Start boiling the water for the pasta
-halfway through the water boiling (with ~15min left to go) add 1/2 can of Dole Gold pineapple chunks, no juice, and 1-2 cups of raisins. Stir occasionally and turn up the heat to 5.5 or 6.
-boil pasta until white center almost gone (but about .5mm left), drain in a colander
-turn off the electric stove, but put pasta pan back on the heat (the burner you just used; for you gas folk, put it on low), to boil off the thin layer of water, dump the fresh spinach into the pot, followed by the pasta, then the sauce. Stir until well mixed. Turn off the heat and serve!