I was trying to use up stuff we had in the fridge and pantry tonight. I did have to buy some spaghetti since we were out of it at home. But I repurposed some of Shelley’s chilli and made that our sauce with a few tweaks. Shelley had made the chilli for us a few nights ago using 'near ground beef'; it's a new meat substitute made principally from Mung Bean I believe. In any case, it's delicious.
Supper was going to be easy tonight. The first thing I did was melt some butter with minced garlic on the stove in a saucepan. This was going to be my spread. I toasted several slices of fresh brioche bread in the toaster and then placed them on a baking tray.
There is nothing like a homemade spaghetti to fill up one’s tummy!
After melting the butter, I left it on the stove to cool a bit and this also allowed the garlic to infuse the butter. I then spread this butter mixture with a brush over the toasted brioche. Then, I sprinkled the brioche with shredded cheese. I set this tray aside for later.
I boiled some salted water with a tiny splash of olive oil. I added the spaghetti and cooked it until just past al denté. At the same time, I added some of Shelley’s chilli to a saucepan and thinned it out with some red wine and only added some basil to it.
Once the spaghetti was done, it was drained and put into a colander. I added a bit of olive oil, some parsley, and 2 to 3 tablespoons of the heated sauce. This was all tossed together. This is when the brioche was put into a preheated oven set on ‘broil’ to melt the cheese. It only took less than a minute. Brioche is very easy to burn, so pay attention when toasting it.
Supper was then served! The garlic buttered and cheesy brioche was delicious and sweet; buttery and soft with just a touch of crunch around the edges. The spaghetti with the 'meat' sauce was delicious!