Chilighetti

By Cookie67

This can be eaten as chili. Good with cornbread. This can also be served over spaghetti—thus Chilighetti—this is our favorite way.”

Ingredients

• 1 TB. olive oil
• 2 large onions, chopped
• 6 garlic cloves, minced (or 1 1/2 tsp. MINCED GARLIC)
• 1 lb. ground beef
• 1 lb. ground turkey
• 1 lb. ground pork or sausage
• 1 28 oz. jar red pasta sauce—any meatless flavor (or 1 28 oz. can tomato sauce plus 1 tsp. ITALIAN HERB MIX and 1/4 tsp. each GRANULATED GARLIC and FENNEL SEED, ground or whole)
• 1 Cup red wine
• 1 16 oz. jar salsa (or 1 15 oz. can petite diced tomatoes plus 1/2 tsp. CUMIN)
• 2 TB. REGULAR CHILI POWDER
• 1 TB. GROUND CUMIN
• 11/2 tsp. TURKISH OREGANO
• 11/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 11/2 tsp. SHALLOT SALT
• 1/2 tsp. THYME
• 1 tsp. GROUND CHIPOTLE
• 3 BAY LEAVES
• 1 lb. freshly cooked pasta

Details

Servings 8

Preparation

Step 1

Heat the olive oil over medium-low heat in a stock pot. If using MINCED GARLIC, cover with 2 TB. water and let stand while cooking the onions. Add the onions and cook for a few minutes just to soften. Then toss in the garlic and stir. Turn the heat up to medium-high and add the meat—leave in chunks about the size of small meatballs—and brown. Add the remaining ingredients. Bring to a boil, stirring often. Reduce heat, cover and simmer for 1 hour. As with most chili/red sauce dishes, the flavors are much better the next day (so you might want to make extra!). Remove and discard the BAY LEAVES before serving over freshly cooked pasta.

Prep. time: 20 minutes
Cooking time: 70 minutes
Serves: 8-10