Title: Salsa Spaghetti
Categories: Pasta
Yield: 2 Servings

Spaghetti noodles
1 Onion; chopped
3 -(up to)
5 Bay leaves
1/4 lb Ground beef
3 sl Bacon; chopped
1 Fresh tomato; chopped

-----------------------------------SALSA-----------------------------------
1 Fresh tomato
8 Fresh jalapenos
1 md Onion
2 -(up to)
3 ts Olive oil
3 ts Soy sauce
3 Cloves garlic
5 tb Parmesan cheese

Prepare the salsa ahead: Place chiles, onion, garlic and olive oil in a
food processor and pulse 4 times or until fine chop. Chop tomato and add it
along with the soy and parmesan and mix together. Refrigerate overnight.

Boil your spaghetti noodles, about a hand full, and while they cook, saute
remaining ingredients and then simmer on high for a while. Drain fat and
allow to dry out a bit on the heat as this releases more flavors of the bay
leaf. Turn heat off and cover. Drain spaghetti & reserve 1/4 to 1/2 cup
liquid. Add spaghetti to the saute mix. Lastly add 4-6 Tbs of the salsa (or
more to taste) and mix thoroughly. A final dash of tomato paste and the
reserved water adds the final touch. Serve with fresh parmesan,
breadsticks, and a nice salad with extra salsa on the side.

Don't write and tell me that something with soy sauce and parmesan cheese
isn't salsa...we're taking some culinary liberties here...maybe mole? :)

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CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.