Brodie’s Recipes

Brown 1-2lbs of ground beef, heat on 7, season as soon as beef is in the pan with 3tbsp Kirkland No-Salt Seasoning, 2tbsp mccormick’s italian seasoning, 2tbsp red pepper flakes, 1tsp ground black pepper, poking/chopping to as small as possible. Drain, and cook about 3 more min, until meat starts to crisp (and stick to the bottom of the pan).

Add 1 jar Eucavani (tomato basil?) sauce per 1-2lbs ground beef. Stir. Add 1/2 jar of 1%milk. Add 5 shots of tobasco. Cook on 4.5-5.5 for 20-30min, stirring occasionally, making sure nothing is sticking to the bottom. It’s ok if it reduces too much, we’ll add some pasta water later (by not fully draining the pasta).

Start boiling the water for pasta. It takes about 15min anyway, and the
pasta will take 2-3min less than the box says, so… start.

While the sauce is cooking thaw 4 aidell’s sausage links (chicken and apple flavor this time). Cut on bias about 1/4″ thick slices, and start browning in their own pan on 6-7. slightly blacken on each side; the char brings out the flavor. When done on both sides, reduce heat to 4, clear the middle of the pan and dump in 1-1.5 cups of raisins. Continue cooking for 2min, then add half a can worth of Del Monte Gold pineapple chunks, some juice is ok to deglaze the pan. Mix and cook another 8min.

Have cleaned at least 1lb of fresh spinach.

By this time, the water should be boiled. Add the pasta and cook until there’s just a little white left when you bite into the pasta.

When done, drain the pasta into a colander. Leave it in the colander as you put the pasta pot back on the stove. Turn that burner off. Put the spinach into the pot and let (blanche, is it?) (the leaves turn greener and wilt. Ah, wilt, maybe that’s what it’s called.) wilt. This should take about 2min. Add the pineapple/sausage/raisin mix into the pan with the spinach. Fold in until uniform. Add the pasta. Fold again. Finally, add the sauce and fold/stir until uniform.

Serve with grated parmesan or pecorino romano.

I think that’s it!