Years and years ago, my younger sister made dinner for our family, I’m not even sure if she remembers it. It was supposed to be spaghetti but I thought it tasted more like some sort of tomato alfredo. It tasted good, but I never tried to figure out what it was. I’ve been thinking about that dinner lately and I thought I’d try to recreate it. I know this isn’t quite the same, but it turned out pretty tasty
5 oz uncooked linguini, cooked
1/2 pound extra lean ground beef
1/4 cup garlic, minced
1 cup chopped onions
3 tablespoons low sodium worcestershire sauce
1 cup milk
1 tablespoon butter
2 tablespoons flour
1 can no salt added diced tomatoes
1/2 cup shredded parmesan
Cook the linguini according to the package.
Put the diced tomatoes into a manual food processor for a couple minutes to turn it into a slightly chunky sauce.
In a large skillet, brown the beef, onions, garlic, and one tablespoon of worcestershire sauce. When the meat is completely cooked, set it aside.
Add the butter, flour, and remaining two tablespoons of worcestershire sauce to the pan. Whisk it together until the butter is melted. Add the milk to the pan and let it come to a boil. After it has become thick, add the ground beef mixture and tomatoes to the pan. Let it come to a boil and thickened. Before servings, add the parmesan to the pan and stir until the cheese is melted.
Serve over the pasta.
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 10.0 g
Cholesterol: 36.2 mg
Sodium: 269.4 mg
Total Carbs: 21.9 g
Dietary Fiber: 2.2 g
Protein: 13.8 g