It wasn't until I learned how to cook my own spaghetti that I began to like it. However, as most of the spaghetti I have tasted are either too sour or too sweet, I thought of a little modification to the conventional recipe which turned out to be likeable to my children and my friends. Here is my Creamy Corned Beef Spaghetti. I prefer the corned beef to ground beef as corned beef is already cooked and seasoned so I don't get to the process of still cooking and seasoning it, of making it suit my taste buds, etc. Just one point: this is an extremely dangerous food for those who are dieting. My, this is super loaded with calories. Try this one weekend and tell me about your experience.
Ingredients:
- 1 kg pasta
- 1 kg spaghetti sauce, preferably the cheesy variant
- 2 250ml packs all purpose cream
- 1 300ml can condensed milk
- 4 150g cans Corned Beef
- 1 block cheese, grated
- Oil, garlic, onion for sautéing
Method:
- Cook the pasta according to package directions then transfer in a container, leaving enough room for the sauce. Set aside.
- Saute garlic, onion and corned beef
- When done, add the rest of the ingredients
- Allow to simmer for several minutes. Stir from time to time.
- Make sure the grated cheese has melted before removing the sauce from the fire
- Pour over the cooked pasta. Serve.
This recipe was prepared for those who are not so fond of the Italian palate. The cream would tone down the sour taste of the spaghetti sauce and the condensed milk would add a surprise twist. Note that the cheese had to be melted to enhance the creaminess of the sauce ( don't put too much cheese however, as ordinary cheese in the supermarket is salted, hence too much of it would make the flavor saltier than in expected). What comes out would be a really creamy, yummy spaghetti you won't regret spending a little extra for this recipe. Put it in the fridge so the pasta absorbs more of the flavor. Enjoy!
