Flu Cure Spagetti
May 9th 2008 01:53
Try and follow this. I cant write it in the traditional way. Its an update of the reciepe I posted awhile ago.
You will need -
- 1kg of fresh mince. It doesnt have to be the best mince, we have grades of Heart Smart, Premium, Regular and Budget. Budget mince is fine.
- 2 cloves of fresh Garlic. (for other herbs I substitute but not the garlic)
- Dry 'mixed' herbs including oregano, thyme and sage
- 2 dried bay leaves
- 500g tin of diced tomatos
- a sauce base. I like Raguletto red wine and herbs or red wine and garlic (also 500g)
- Cracked black pepper
-chilli flakes
- half a brown onion
- pasta to serve 2, I like fettucini flat noodles but this sauce goes with macaroni shells, whatever your pleasure.
Ok. Throw a bit of oil into a warm pan. Finely chop the onion and chuck that in. The pan should be warm but NOT sizzling. Throw the mince in, and roll it in the onion and oil. Turn your heat up, FULL POWER and start adding hebs. Chop the garlic cloves finely and toss them in - youve gotta see the mince soaking up the oil and the herbs ok? Add a sprinkle of pepper, and about 2 or three pinches of the mixed herbs.
(once I have a herb garden I will be trialling this with fresh herbs.)
Next the bay leaves. And just a SMALL pinch of chilli flakes. Stir it up, and COOK the mince, dont just brown it. You want to see it a bit cooked, as this is FLU CURE and you dont want any chance of tummy bugs.
Once the meat is really cooked and you can see the juices in the pan - if you're using budget mince there will be a lot of herb enriched juices - then the diced tomatos.
(as with the herbs Ive never used fresh but if you do let me know how it went.)
Then your sauce mix. Start turning the pan down and keep stirring, make sure everythings mixed and ready to simmer.
The sauce has to simmer for at least AN HOUR!! If you are time poor, you can make it in 20 mins, but you wont get the full effect of the curative properties. Make sure its covered during this time (except when stirring of course) so you dont lose anything. Make it a very slow simmer.
Stir occassionally over the hour, and take note of the head clearing fumes. Think about it as you cook - the garlic that boosts the immune system and fights infection. Brown onions do the same thing and help cleanse impurities. Also, tomatos have antioxident properties. The mince is full of protien and strength. Sage, Thyme and Oregano are all healing herbs. Pepper and chilli flakes heat it up a bit so it makes you feel warm. Bay leaves are ancient - they connect you to your spiritual side and if you have too many of them you can hallucinate! So, aside from the nice edge they give the sauce, these bay leaves are actually soaking into every other part of the sauce and bringing out the best in it.
After an hour put on the pasta and while thats cooking turn your heat back up. Over the course of simmering the sauce will have fragmented. If theres lots of fat, you can very carefully drain it or skim it, but I dont usually see the need - get the heat way up and stir furiously and the sauce will dehydrate back to its purest form.
Have the pasta however you like it. Serve with melted cheese and garlic bread(if you have the flu you really cant get enough garlic)
A good tip is to have something with brandy in it for dessert too, brandy is a great curative.
Reciepe is garunteed to make you feel better, boost your immune system and help you get over the flu quicker!
Remember to visualize!
You will need -
- 1kg of fresh mince. It doesnt have to be the best mince, we have grades of Heart Smart, Premium, Regular and Budget. Budget mince is fine.
- 2 cloves of fresh Garlic. (for other herbs I substitute but not the garlic)
- Dry 'mixed' herbs including oregano, thyme and sage
- 2 dried bay leaves
- 500g tin of diced tomatos
- a sauce base. I like Raguletto red wine and herbs or red wine and garlic (also 500g)
- Cracked black pepper
-chilli flakes
- half a brown onion
- pasta to serve 2, I like fettucini flat noodles but this sauce goes with macaroni shells, whatever your pleasure.
Ok. Throw a bit of oil into a warm pan. Finely chop the onion and chuck that in. The pan should be warm but NOT sizzling. Throw the mince in, and roll it in the onion and oil. Turn your heat up, FULL POWER and start adding hebs. Chop the garlic cloves finely and toss them in - youve gotta see the mince soaking up the oil and the herbs ok? Add a sprinkle of pepper, and about 2 or three pinches of the mixed herbs.
(once I have a herb garden I will be trialling this with fresh herbs.)
Next the bay leaves. And just a SMALL pinch of chilli flakes. Stir it up, and COOK the mince, dont just brown it. You want to see it a bit cooked, as this is FLU CURE and you dont want any chance of tummy bugs.
Once the meat is really cooked and you can see the juices in the pan - if you're using budget mince there will be a lot of herb enriched juices - then the diced tomatos.
(as with the herbs Ive never used fresh but if you do let me know how it went.)
Then your sauce mix. Start turning the pan down and keep stirring, make sure everythings mixed and ready to simmer.
The sauce has to simmer for at least AN HOUR!! If you are time poor, you can make it in 20 mins, but you wont get the full effect of the curative properties. Make sure its covered during this time (except when stirring of course) so you dont lose anything. Make it a very slow simmer.
Stir occassionally over the hour, and take note of the head clearing fumes. Think about it as you cook - the garlic that boosts the immune system and fights infection. Brown onions do the same thing and help cleanse impurities. Also, tomatos have antioxident properties. The mince is full of protien and strength. Sage, Thyme and Oregano are all healing herbs. Pepper and chilli flakes heat it up a bit so it makes you feel warm. Bay leaves are ancient - they connect you to your spiritual side and if you have too many of them you can hallucinate! So, aside from the nice edge they give the sauce, these bay leaves are actually soaking into every other part of the sauce and bringing out the best in it.
After an hour put on the pasta and while thats cooking turn your heat back up. Over the course of simmering the sauce will have fragmented. If theres lots of fat, you can very carefully drain it or skim it, but I dont usually see the need - get the heat way up and stir furiously and the sauce will dehydrate back to its purest form.
Have the pasta however you like it. Serve with melted cheese and garlic bread(if you have the flu you really cant get enough garlic)
A good tip is to have something with brandy in it for dessert too, brandy is a great curative.
Reciepe is garunteed to make you feel better, boost your immune system and help you get over the flu quicker!
Remember to visualize!
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Comment by tlcorbin
Coffee Quip
A Global Citizen
Paranormal Paranormal
Is Why
Alaska Chronicle
Sleezer's World
Raven
Comment by Kleonaptra
Kalikapsychosis
Comment by Ash
Australian Traveller
Flashes of memories
oooh this sounds yum! The health benefits of garlie are severly overlooked
Ash
Comment by Kleonaptra
Kalikapsychosis
Yup, Ive found this mix of herbs gives the immune system a very yummy boost!
Comment by tlcorbin
Coffee Quip
A Global Citizen
Paranormal Paranormal
Is Why
Alaska Chronicle
Sleezer's World
Raven
Comment by Kleonaptra
Kalikapsychosis
Ha! Two cloves my friend...Jeez, if you used two bulbs, I bet your safe from vampires! Yep, it does make great cold sandwhiches, I take them to work. But whats even BETTER is to make toasted sandwhiches with extra cheese, either in the grill or sandwhich press. Heavenly!
I'll try and get up the reciepe for my crumbed chicken, when its cut up and put on a sandwhich with mashed potato and pumpkin instead of butter - Oh, MAN! Thats a sandwhich!
Comment by tlcorbin
Coffee Quip
A Global Citizen
Paranormal Paranormal
Is Why
Alaska Chronicle
Sleezer's World
Raven
Comment by Kleonaptra
Kalikapsychosis
I do too, the pumpkin and the chicken is meant to be!