Spaghetti with Meat Sauce and Browned Butter Mizithra Cheese

INGREDIENTS

1 lb. Multi Grain Angel Hair Pasta
2 c. grated Mizithra Cheese
3 T. Butter, melted
2 16 oz. Cans Tomato Sauce
1 16 oz. Can Diced Tomato with Basil
1/2 Can Tomato Paste
2 Cloves Garlic, grated
1 lb. Ground Turkey
1 Onion, chopped
2 T. Oregano
1 T. Basil
2-3 shakes of Red Pepper Flakes (depending on how spicy you like your sauce)
Salt/Pepper
1/2 c. Red Wine (one you would have a glass of yourself)

The best tasting tomato sauce is cooked all day long. You can cook it quickly, it tastes fine, but to get a deep rich flavor, cook it all day on low, stirring frequently.

  1. In a medium sized pot add; tomato sauce, diced tomatoes, tomato paste and stir until incorporated.
  2. Add garlic, oregano, basil, red pepper flakes, onion, and wine. Put on a low heat and simmer, stirring occasionally.
  3. In a saucepan, brown ground turkey adding salt/pepper to taste. Once browned add to red sauce.
  4. Cook pasta according to box directions

Browned Butter Instructions:

  1. In a small saucepan, add 3 T. butter and melt. Cook butter on a medium low heat until brown in color (not burnt) it will have a nutty smell when it’s brown, and a burnt smell if you over cooked it. The butter will be bubbly and you will see brown bits underneath when it is ready.

Back to the recipe…

  1. Once the butter is brown, turn off burner and add the mizithra cheese. Stir until all butter is absorbed by cheese.
  2. Toss noodles in meat sauce ans top with a heaping scoop of mizithra cheese.

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Meat sauce, the messier the better. I don’t think I have gotten through a batch without a mess in tow!

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Shredded Mizithra cheese

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Browned butter

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Mizithra cheese added to browned butter

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Mizithra cheese after being added to browned butter

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I am telling you now, I could eat the browned butter mizithra with a spoon and forget the rest of the dinner! Enjoy 😀

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2 thoughts on “Spaghetti with Meat Sauce and Browned Butter Mizithra Cheese

  1. Pingback: Browned Butter Strawberry Eggnog Pancakes « Sweet Heat Chefs

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