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Greek Inspired Spaghetti

Nothing worse than changing a menu on the fly. Originally I was gonna cook this Greek Spaghetti. As I read over again and again I decided against it for its lack of flavorings and oily potential. An entire stick of butter, really? So literally at the last minute (the meat was browning on the stove) I decided to modify Quick and Easy Greek Spaghetti to suit my needs. A combination of both if your please.

Modifications Made:
This is will only cover the meat sauce.  Noodles are noodles and I would think you know how to make those.

1 lb lean ground beef
1 small yellow onion, diced
2 teaspoons garlic, minced
1 bag frozen spinach
8 ounces tomato juice
1 teaspoon cinnamon
1 teaspoon basil
1 can sliced mushrooms, undrained
8 ounces black olives, sliced in half
1/4 cup parmesan, grated
Feta cheese, crumbled

To a large dutch oven, brown beef, onion, and garlic.  Add spinach, tomato juice, cinnamon, basil, mushrooms with juice, and black olives.  Cook on low for 30-45 minutes.  Adjust water and seasonings as needed.  When done, mix in grated parmesan cheese.

Serve with cold feta cheese on top.

Scaled for Likability: Good
Greek food conjures up black olives, lambs meat, feta, pita, spinach, strong hard cheeses, fresh tomatoes, and red onions.  To have a Greek spaghetti without any of those items is not hardly Greek at all.

Creation of the two combined meat sauces was good but not good on noodles.  Meat sauce would have been better inside a warm pita pocket over a bed of lettuce or in a bowl with baked pita chips and a lovely Greek salad on the side.  The noodles just weren't cutting it.

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