This is so exciting! Now, you can join us in being a Greek chef in your own home. One of the best parts is...burning the butter! That’s right. You burn it, then coat the pasta with it. It’s culinary magic that goes hand-in-hand with Nicoletta’s Greek Spaghetti Sauce.
Nicoletta’s Greek Spaghetti Sauce has grown up to be a multi-purpose red sauce adding delish to many-a-dish. We’ll dive into more diverse recipes later. Let’s start at the beginning with the original, classic version.
What to get:
1-24 ounce jar of Nicoletta’s Greek Spaghetti Sauce
1/4 lb. ground beef
A splash of olive oil
A clove of garlic
Ground cinnamon
2-4 T butter
Kasseri Cheese (sub Parmesan if preferred)
1 lb spaghetti noodles
What to do:
Fill your pasta pot with water and a pinch of salt. Heat it up to a rolling boil and cook the pasta according to instructions on the package.
Next
Place a pan over low-medium heat. Make a couple of swirls in the pan with your olive oil. Mince the garlic and add to the oil so it can infuse. Brown the ground beef in the oil and garlic mixture. Sprinkle some cinnamon over the meat as it cooks. Once browned, pour in the jar of Nicoletta’s Greek Spaghetti Sauce. Let simmer over low for 30 minutes or so to meld the flavors.
Almost there..
When the noodles are done, remove from heat and strain. Some people rinse the noodles. We prefer to let them be as the sauce sticks better. Set aside.
Place the butter in another pan. Slowly heat until the butter turns a deep, golden color with burnt brown bits starting to appear. Once you see those bits swimming in the pool, it’s done!
Done!
Toss the noodles in the burnt butter and sprinkle your grated cheese over the top. Then, pour the desired amount of sauce over the pasta and sprinkle with more cheese if desired.
Enjoy!
Makes 4 servings.
*For a thicker, meatier sauce, add more ground beef. For a thinner version, add a little water.