Spaghetti Western

A little fun at The Diamond Belle Saloon in Durango, Colorado with piano-player Lacey Black - and a unique way to serve spaghetti, Western-style.


2 tablespoons EACH olive oil and butter

1 large onion, chopped

2 - 3 Jalepeno peppers, seeded and chopped

1 pound ground sirloin

1 pound ground bison

2 cans diced tomatoes (include juice)

1 can (16 ounces) red kidney beans, rinsed and drained

1 cup beef stock

1 tablespoon instant coffee crystals

1 package spaghetti noodles

1 cup grated Longhorn Colby cheese

      The Recipe

Heat 2 tablespoons EACH olive oil and butter in a large skillet.  Saute onion and Jalepenos until softened.  Add both meats and break up.  Cook until almost done.  Add tomatoes, beans, beef stock and instant coffee.  Bring to a boil, turn heat to simmer and cook 20 minutes, uncovered.

Meanwhile, cook spaghetti until al dente.  Drain and fold into sauce.  Transfer to a large, deep serving platter and top with cheese.  Serves 4 - 6.



Share |
Copyright © by Robin Benzle. All Rights Reserved