Spaghetti with Liver Spread Sauce
Spaghetti is pasta in slender, solid, rod form, or in elbow form. Like the other pastas – macaroni and noodles – spaghetti is made from flour and wheat dough. Since it was first served, pasta has been a mainstay in our diets. So I cook up some spaghetti and enjoyed this delicious, versatile food.
- 400 g. spaghetti noodles
- 1 can liver spread
- 1 tin sliced mushroom
- 1/2 kg. ground pork
- 1/4 kg. hotdogs or sausages, diagonally sliced
- 1 /2 kg tomato sauce (or 1/4 kg. tomato sauce and 1/4 kg. banana catsup)
- 3 pieces laurel leaves (bay leaves)
- 3 tbsp white sugar
- 3 tbsp spicy tomato sauce
- 2 green bell peppers, diced
- 2 onions, chopped
- 1 head garlic, minced
- 3 tablespoons of cooking oil
- Salt and pepper to taste
- 1/2 cup grated cheese
- In a large pot, pour the water in and bring to a boil.
- Put-in the salt and oil.
- Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside.
- Using a separate pan, saute the garlic, onions, and bell pepper.
- Put-in the ground meat, liver spread (mix with water), and add salt and pepper to taste the meat and let cook for 5 minutes.
- Add the hotdogs or sausages and mushroom and cook for 2 minutes.
- Put-in the tomato sauce, banana Ketchup, spicy tomato sauce, and sugar then simmer for 15 to 20 minutes. Add sugar if it is necessary.
- Place the sauce on top of the cooked noodles and add some cheese on top.
- Pasta should be prepared just before serving it.
- To cook pasta properly, pasta needs a lot of water. A too-small pot and too little water encourages the pasta to clump and stick together, thus not cooking unevenly.
- For a pound (16 ounces) of pasta, you will want a pot that holds at least 5 or 6 quarts of water.
- Using plenty of water helps to prevent pasta from sticking together by quickly washing away the exuded starch.
- If your water contains any impurities, it will taint the finished flavor of the pasta. Filter your home water if possible.
- Fill that big pot 3/4 full of COLD water or use at least one quart of cold water for every four ounces of dry pasta. Four quarts is a bare minimum per 12-ounce package of pasta, six to eight quarts is ideal.