Monday, July 19, 2010

Menu Monday

Boy do I have a treat for you today!

I tried a little supper recipe from one of
my favorite little blog friends...

{photo credit: the sugar pie farmhouse}

Aunt Ruthie

She is the Southern matriarch who resides over at the

A smile comes across my face
every time I have the opportunity to visit Aunt Ruthie's!

Her blog is sweet, cozy, uplifting, and I always leave encouraged.
She has a passion for first of all her faith, then her family and finally her home and strives to preserve the old fashioned ideals that our country was founded upon! 

If you don't believe me, scroll through some of her past posts to view her spectacular home in the Ozark Mountains!

Now I would be remiss if I did not also mention that
she is also one dynamite cook.

I have eyed her
HiLLbiLLy SpAgheTTi PiE
long enough.

Today is the day to pull out my
cast ,
iron skillet

{this is a MUST item for this recipe}
a jar of sweet tea,
my vintage cherries apron
and give it a whirl. 

 Okay, let's round up our supplies...

First, pull out your cast iron skillet. 

You'll need one of the extra large ones for this recipe!
A 13 and 1/4 " {diameter} skillet is perfect.
Now if you don't own a cast iron skillet,
 you could always use a deep skillet with a lid.


- 1 bunch green onions, chopped

- 2 tablespoons olive oil

- 1/2 pound extra lean ground beef

- 1/2 pound Italian sausage, 4 links {sweet or hot} casings removed

- 4 garlic cloves, minced {or minced garlic in the jar if your like me}

- 3 tablespoons minced fresh parsley

- 1 (28 ounce) can crushed tomatoes

- 1/4 teaspoon red pepper flakes

- 1/4 teaspoon dried oregano

- 1 teaspoon salt {I add more}

- 2 cups water

- 8 ounces spaghetti, broken into 3 inch pieces
{I used half of a 16 ounce package–Thin spaghetti–not Angel Hair– but you can use regular }

- 1/4 cup heavy whipping cream {or half and half}

- 4 tablespoons chopped fresh basil

- 1/2 cup fresh grated Parmesan cheese

- 2 cups grated mozzarella cheese

Okay...check, check, and check

Let's get cookin'

1.Pull out your skillet and saute green onion in 2 tablespoons olive oil, on medium heat 5 minutes.

{photo credit: the sugar pie farmhouse}

2.Add beef and sausage, brown over medium-hi heat.

{photo credit: sugar pie farmhouse}

3.When almost brown, add garlic, pepper flakes, oregano, and parsley.

4.Once browned, stir in crushed tomatoes, water and salt.

5.Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes.

{photo credit: the sugar pie farmhouse}

6. After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente {almost cooked but still a little firm}.

7.Add basil, Parmesan cheese, and cream, stir well.

8.Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown. {stand there and keep watch or set a timer for 3 minutes at a time until it’s ready, or else you may end up with Blackened Hillbilly Spaghetti Pie!}
{photo credit:the sugar pie farmhouse}

I served this with a big Italian style salad and it 


Janie Alaniz said...

Sounds absolutely yummy!

RANDY said...

As usual, this one was wonderful...glad we had all ingredients...Best of all, the leftover for snacks later in the week!!!!!!!!

Gigi said...

Sounds delicious. Thanks.