Recipe - Salsa Spaghetti

Spaghetti noodles
1 Onion; chopped
3 (up to)
5 Bay leaves
One fourth pound Ground beef
3 sl Bacon; chopped
1 Fresh tomato; chopped

SALSA
1 Fresh tomato
8 Fresh jalapenos
1 md Onion
2 (up to)
3 teaspoon Olive oil
3 teaspoon Soy sauce
3 Cloves garlic
5 tablespoon Parmesan cheese

Prepare the salsa ahead: Place chiles, onion, garlic and olive oil in a
food processor and pulse 4 times or until fine chop. Chop tomato and add it
along with the soy and parmesan and mix together. Refrigerate overnight.

Boil your spaghetti noodles, about a hand full, and while they cook, saute
remaining ingredients and then simmer on high for a while. Drain fat and
allow to dry out a bit on the heat as this releases more flavors of the bay
leaf. Turn heat off and cover. Drain spaghetti & reserve One fourth to One half cup
liquid. Add spaghetti to the saute mix. Lastly add 46 Tbs of the salsa (or
more to taste) and mix thoroughly. A final dash of tomato paste and the
reserved water adds the final touch. Serve with fresh parmesan,
breadsticks, and a nice salad with extra salsa on the side.

Don't write and tell me that something with soy sauce and parmesan cheese
isn't salsa...we're taking some culinary liberties here...maybe mole? :)

HotHeads@aol.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.