Here at MDPYFS we are responsible for feeding the youth entrusted to our care. This November we are teaching you the secrets behind getting a house full of boys to at least TRY to act right, and that secret is… A GOOD DINNER. Let’s walk you through the food our boys will always come to the table for!

You will need:

• 1 pound lean ground meat like beef, turkey, chicken or lamb
• 3 tablespoons olive oil
• 1 tablespoon of butter
• 1 whole (chopped) onion (you can use up to two! Have FUN)
• 3 garlic cloves, minced (1 tablespoon)
• 1/2 teaspoon dried oregano
• 1 teaspoon of italian seasoning
• 1/2 teaspoon of smoked paprika
• 1 packet of Lipton recipe secrets (onion or golden onion)
• 1 tablespoon of Worcestershire sauce
• Salt and fresh ground black pepper
• 1 tablespoon of your favorite hot sauce. (We use Sriracha or Jamaican Choice!)
• Handful fresh basil leaves, plus more for serving
• 1 45oz bottle of Ragu chunky garden style sauce (or whatever your favorite spahetti sauce is! We see you Prego people!)
• 12 ounces dried spaghetti or favorite pasta shape

Optional ingredients:

• Sazon

Directions:

1. Put on a large pot of water, add salt, pepper, and 1tsp of italian seasoning, three garlic cloves (sazon can go here too if you’re feeling extra fancy!) and set it to boil.
2. While your water is heating up, heat the oil and butter in a large pan over medium high heat. Add the chopped onions, a dash of salt and cook, stirring every once in a while until onions are soft and turn clear, about five minutes. Remove onions from the pan and set aside.
3. Add the meat to your hot pan and sear the meat UNSEASONED until it begins to brown and release juices. (We season the meat after it releases juices we can drain those juices away and make sure all of our deliscious seasonings aren’t washed away with it! This is especially important with salt, which will dry out your meat slightly if added prematurely) Drain the meat into a colander and re-add it to the pan, with chopped onion, Worcestershire sauce, all dry seasonings, herbs, and your favorite pasta sauce to the meat (yes the whole bottle), let simmer until heated through.
4. Add spaghetti to now boiling water. Cook according to packaged directions (check for doneness a minute or two before the suggested cooking time and err on the side of between 7-9 minutes of boiling time for an al dente texture *SEE PRO TIP FOR PERFECTLY AL DENTE SPAGHETTI EVERY TIME*) Add 1 tablespoon of the starchy, seasoned pasta water to your meat and sauce mix. Remove three (now boiled) garlic cloves from water, smash into a paste and add it to your meat sauce. Stir and let simmer or an additional 5 minutes.  Add sriracha to taste. Drain spaghetti, toss with a little extra virgin olive oil (to separate any stuck spaghetti strands and impart a subtle flavor) top with meat sauce, parmesean cheese, garnish with basil and enjoy!

ALISHA’S GOLDEN COOKING LAWS:

Golden Law #1: Season at every level. Are you boiling water? Season it. Are you sauteeing an onion? Bare minimum add salt. Flouring some chicken? SEASON the chicken AND THE FLOUR. Adding butter? Why not a compound butter with infused herbs? Entire nations have gone to war over seasonings. Don’t let those deaths be in vain.

Golden Law #2: If you aint sneezing it aint seasoned.

Golden Law #3: If a recipe calls for water consider using a broth instead.

Just these three laws will take your cooking into a new stratosphere of excellence. You only think you hate things like quinoa. Try them again now that you know the laws! Feel free to comment and thank me later.

Pro tip: If you want the perfect al dente texture on your spaghetti noodles every SINGLE time, add the spaghetti to a large pot of room temperature water and let it sit for 40 minutes to an hour. The noodles will rehydrate and since there is no heat being applied to the water they can’t overcook. It takes a little extra time but, your spaghetti will always be the perfect texture.