Connor Spaghetti

Connor Spaghetti - Grant Wilson Original
6 servings

1/2 Stick Butter
1 lb ground turkey/chicken/pork/beef
3 Cloves Garlic, minced or pressed
2 Bay Leaves
2-3 Large Bouillon Cubes
1 24 oz Jar of Tomato Sauce
1 Tbsp Dried Parsley
1 Tbsp Dried Basil
1 Tbsp Balsamic Vinegar
2 Tbsp Mayonnaise
1 Pint Half & Half or Light Cream
1.5-2 lbs Rotini Pasta
Salt & pepper

1. Melt the Butter in a large flat saucepan over medium heat.
2. Cook the meat, Garlic, and Bay Leaves in the Butter. Covering the mix will help the Chicken cook faster and more evenly, just check it often.
3. When meat is cooked, add the bouillon cubes ensuring they dissolve.
4. Add the Tomato Sauce, Parsley, Basil, and Balsamic Vinegar.
4. Once bubbling, reduce heat to a simmer.
5. Let Simmer for 5 Minutes.
6. Add mayonnaise and incorporate well.
7. Add Half & Half and mix thoroughly.
8. Simmer for 3-5 minutes.
9. Remove bay leaves.
10. Drain the pasta and add to the sauce. Mix thoroughly. Salt and pepper to taste.

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