Spaghetti al Caffe
The addition of coffee gives this otherwise routine pasta dish a hearty twist for a cool autumn night. Eliminate the ground beef to make a meatless version. Add some crusty bread, a salad, and a light dessert and you've got yourself a satisfying meal.
1 lb. of lean ground beef
3 medium onions, finely chopped
1 clove of garlic chopped up fine (more if you like it garlic!)
7 ounces of peeled chopped tomatoes
1/2 cup of tomato sauce
3/4 cup of strong brewed Café Campesino coffee
1 cup chopped mushrooms (of your choice)
2 spoonfuls of olive oil
1 pinch of sugar
salt, pepper, oregano to taste.
8 - 9 ounces of dry spaghetti
grated Parmesan cheese
Brown the onions and garlic in olive oil, add the ground beef and let it color. Then add the chopped tomatoes and mushrooms, the tomato sauce and the coffee. Let it simmer for 30 minutes, adding a little water if necessary. Add the oregano. Let it cook for another 5 minutes, then add salt and pepper. Separately, cook the spaghetti in salted boiling water for 7 minutes. Finally pour the sauce on to the well-drained spaghetti, and sprinkle with grated Parmesan cheese. Serves 4.