{"id":912,"date":"2025-04-24T11:01:20","date_gmt":"2025-04-24T11:01:20","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=912"},"modified":"2025-10-21T06:38:04","modified_gmt":"2025-10-21T06:38:04","slug":"no-dollar-spaghetti","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/no-dollar-spaghetti\/","title":{"rendered":"No-Dollar Spaghetti"},"content":{"rendered":"\n<p>Contrasted to <a href=\"https:\/\/www.fmidnight.com\/gourmet\/million-dollar-spaghetti\/\">Million-Dollar Spaghetti<\/a><br><em>Makes 2 servings<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>2 servings spaghetti noodles<br>1 lb ground pork<br>1 jar spaghetti sauce of choice (I like good&amp;gather basil)<br>1 tbsp dried basil<br>1\/2 tbsp greek seasoning mix (equal parts oregano, msg, garlic powder, onion powder)<br>1\/2 tbsp pepper flakes<br>1 tsp paprika<br>1 tsp cayenne pepper<br>1 pepper of choice (serrano, arbol, jalapeno, etc.)<br>2 tbsp butter<br>2 &#8211; 4 tbsp brown sugar<br>t.t. salt and pepper<br>t.t. parmesan cheese (optional)<br>t.t. basil leaves (optional)<\/p>\n\n\n\n<br>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p>Boil noodles in salted water until al-dente. Drain and rinse with cold water.<\/p>\n\n\n\n<p>Mince the pepper.<\/p>\n\n\n\n<p>Cook the ground pork with a bit of butter or oil until browned and slightly crispy.<\/p>\n\n\n\n<p>Add the remainder of the ingredients and bring up to temp. Adjust sugar content to reduce the acidity of the sauce, and salt and pepper as needed.<\/p>\n\n\n\n<p>Garnish with parmesan and basil leaves.<\/p>\n\n\n\n<p>Buon appetito<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/spag-1024x576.jpg\" alt=\"\" class=\"wp-image-1215\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/spag-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/spag-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/spag-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/spag-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/04\/spag-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<br><br>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Contrasted to Million-Dollar SpaghettiMakes 2 servings Ingredients 2 servings spaghetti noodles1 lb ground pork1 jar spaghetti sauce of choice (I like good&amp;gather basil)1 tbsp dried basil1\/2 tbsp greek seasoning mix (equal parts oregano, msg, garlic powder, onion powder)1\/2 tbsp pepper flakes1 tsp paprika1 tsp cayenne pepper1 pepper of choice (serrano, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1215,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[38,65,67,37,18,9],"class_list":["post-912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","tag-cheese","tag-cost-effective","tag-hack","tag-noodles","tag-pasta","tag-spicy"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=912"}],"version-history":[{"count":7,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/912\/revisions"}],"predecessor-version":[{"id":1891,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/912\/revisions\/1891"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/1215"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}