Monday, August 14, 2006

Spaghetti Dinner with Tiramisu

Sunday cook day!!! Today also marked the start of my 12 week 1/2 marathon training. What a better way to start the training than a nice meal of complex carbs!! (Spaghetti Dish was an adaptation of a RR recipe).

Spaghetti Dish -
1 1/2 pounds ground sirloin
2 small to medium yellow onion, 1 grated and 1 finely chopped
6 cloves garlic, chopped, divided
1 egg
1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls
1/2 cup grated Parmesan
1/4 teaspoon ground nutmeg
3 tablespoons capers, drained
2 tablespoons chopped sage leaves, 4 to 6 sprigs
3 tablespoons extra-virgin olive oil, plus some for drizzling
1 pound spaghetti
1/2 pound pancetta, chopped
12 baby portobello caps, chopped
1/2 cup dry red wine, eyeball it
1 cup beef stock
1 (28-ounce), can crushed tomatoes, San Marzano if available

Preheat 400 degrees F. Place a large pot of water over high heat and bring to a boil.
Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, nutmeg, capers, sage, and a healthy drizzle of extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard.

Drop spaghetti in salted boiling water to cook off. Drain.

Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4 minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with salt and pepper, if necessary. Simmer 5 minutes.

1 pkg. (2.8 oz.) Dark Chocolate NESTLÉ EUROPEAN STYLE Mousse Mix
2/3 cup milk
1 pkg. (8 oz.) mascarpone cheese
1 cup strong-brewed coffee or espresso, cooled to room temperature
1-2 pkgs. (3 to 3.5 oz. each) ladyfingers, divided
Shaved or grated chocolate
2 cups whipped cream

Prepare mousse mix according to steps 1 and 2 of package directions using 2/3 cup milk. Fold mascarpone cheese into prepared mousse.

Line bottom of 8-inch-square baking dish with half of ladyfingers; drizzle with half of coffee mixture. Spoon half of mousse mixture over ladyfingers; top with remaining ladyfingers. Drizzle with remaining coffee mixture. Spoon remaining mousse mixture over ladyfingers. Sprinkle with
chocolate. Refrigerate for 2 hours and then top with whipped cream before serving.


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