Salsa Spaghetti

Photo: flickr user Natalia Lobato

Ingredients

Spaghetti noodles

1 Onion, chopped

3 -(up to)

5 Bay leaves

pound Ground beef

3 slcs Bacon, chopped

1 Fresh tomato, chopped

1 Fresh tomato

8 Fresh jalapenos

1 medium Onion

2 -(up to)

3 teaspoons Olive oil

3 teaspoons Soy sauce

3 Cloves garlic

5 tablespoons Parmesan cheese

Preparation

Prepare the salsa ahead: Place chiles, onion, garlic and olive oil in a food processor and pulse 4 times or until fine chop. Chop tomato and add it along with the soy and parmesan and mix together. Refrigerate overnight.

Boil your spaghetti noodles, about a hand full, and while they cook, saute remaining ingredients and then simmer on high for a while. Drain fat and allow to dry out a bit on the heat as this releases more flavors of the bay leaf. Turn heat off and cover. Drain spaghetti & reserve 1/4 to 1/2 cup liquid. Add spaghetti to the saute mix. Lastly add 4-6 Tbs of the salsa (or more to taste) and mix thoroughly. A final dash of tomato paste and the reserved water adds the final touch. Serve with fresh parmesan, breadsticks, and a nice salad with extra salsa on the side.

Don't write and tell me that something with soy sauce and parmesan cheese isn't salsa...we're taking some culinary liberties here...maybe mole? :)