Spaghetti Al Bianco


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

I made this dish once for the BF and it became an instant favorite in our house. I have adapted the recipe a bit from the original in my cookbook to make it quicker.

Serves 4 (I've halfed the recipe and it has worked)


Ingredients You'll Need

4 Thyme sprigs (I have substituted about 2 t. dry) - probably added with leeks
1 T. parsley (chopped) - probably added with lemon zest
?????


1 leek trimmed
2 celery stalks
2 carrots peeled
1 T. olive oil
1 T. butter
1 1/2 lb. lean ground beef
1 T. flour
sea salt and pepper
1 small can mushroom pieces (or fresh chopped of about 1/3 C.)
2 cups hot stock or water
14 oz. spaghetti
1 grated lemon zest (I use dry zest of 1 t. and prob a squirt of lemon juice of about 1 t. as well)
parmesan cheese - optional


Directions

I made this dish once for the BF and it became an instant favorite in our house. I have adapted the recipe a bit from the original in my cookbook to make it quicker.


Serves 4 (I've halfed the recipe and it has worked)


1 small can mushroom pieces (or fresh chopped of about 1/3 C.)


1 leek trimmed


2 celery stalks


2 carrots peeled


1 T. olive oil


1 T. butter


4 Thyme sprigs (I have substituted about 2 t. dry)


1 T. parsley (chopped)


1 1/2 lb. lean ground beef


1 T. flour


sea salt and pepper


2 cups hot stock or water


14 oz. spaghetti


1 grated lemon zest (I use dry zest of 1 t. and prob a squirt of lemon juice of about 1 t. as well)


Finely slice the leek, celery and carrots.


Heat olive oil and butter in a pan and cook the leek for 5 minutes. Add beef and cook stirring till browned. Sprinkle with the flour, sea salt and pepper and stir for a minute or two to cook the flour.


Add the mushrooms with their water from the can (if you used fresh add more stock or hot water probably about 1/3-1/2 C.). Gradually stir in the hot stock or water (I have used 2 cups stock or one stock one water didn't seem to make a huge difference), then simmer, partly covered, for 45 minutes or longer.


Cook the spaghetti until al dente. Drain well then toss with meat sauce and add lemon zest. Serve with parmesan if you prefer.


Questions, Comments & Reviews



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