Page 45 - 201415_TOH_Cookbook

CHAMBLEE
SPAGHETTI
DUFFY FAMILY, WASHINGTON, DC
“This recipe was created by Owen’s grandfather when he was a young rookie ireighter and responsible for cooking din- ner for other members of the squad at the ire staion. My sister and I grew up with the smell of the sauce cooking when we came in from school. Owen and his sister have also grown up with the smell of the cooking sauce. My father used one pound of ground beef, but because my daughter is a vegetarian I use Smart Lean (a vegan ground meat subsitute) to create a vegan meal, and no one in the family has noiced a diference.” Pamela Dufy
PREPARATION
1. Have a slow cooker or large pot ready. Heat a thin ilm of oil in a large cast iron skillet over medi- um heat. Cook the onion, sirring frequently, unil browned, about 6 minutes. Sir in the meat subsitute unil combined.
2. Pour the onions and meat into the slow cooker or large pot and sir in the remaining ingredients except for the spaghei and Parmesan. Pour in 3 to 4 cups of water to thin the sauce. Cover and cook over low heat for 2 to 3 hours, adding more water if needed (especially if using a pot instead of a slow cooker).
3. To serve, mix the spaghei with the Parmesan and ladle the sauce over the top.
INGREDIENTS
Serves 6
Vegetable oil
1 large onion, chopped
1 (16-ounce) can tomato sauce
1 (10-ounce) can tomato paste
1 pound vegan ground meat subsitute
1 teaspoon salt
2 bay leaves
1 tablespoon chili powder
1 teaspoon garlic powder (or 8 garlic cloves passed through a garlic press)
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon allspice
1/2 teaspoon dried oregano (or 1 1/2 teaspoons fresh minced oregano)
1 pound cooked spaghei
Grated Parmesan cheese or vegan Parmesan cheese
Taste of Home – Page 37