Today I am miserably sick.  Gross, yucky, will not be leaving the house sick.  Thank goodness for me I have a fiance who knows about www.drdelivery.com.

For those of you out there who have someone you care about who is under the weather may I suggest this recipe for spaghetti al bianco.  It has the ability to be homey and comforting, while also seeming very impressive, and it can be very filling.  If you have a boyfriend who you make this for I guarantee he will be impressed, and if it is for your girlfriend, well be careful you might be cooking more often:

Spaghetti Al Bianco

Serves 4 (I have halved the recipe many times and it always turns out just as good)

1/3 oz dried wild mushrooms (I usually use either a can of button mushrooms or just dice fresh mushrooms I use probably about 1/3 cup fresh)

1 leek trimmed

2 celery stalks

2 carrots peeled

1 tbsp olive oil

1 tbsp butter

4 thyme sprigs (I think this is an important thing to have over dried thyme if you have a balcony I highly recommend growing thyme it smells great and is such a versatile herb)

1 tbsp chopped parsley

1 1/2 lb lean ground beef or ground bison

1 tbsp all purpose flour

sea salt and pepper

2 cups hot stock or water (I recommend the stock even if just the water plus a bullion cube)

14 oz spaghetti

1 tbsp lemon zest

freshly grated Parmesan cheese for serving

If you use dried mushrooms soak them in 1 cup boiling water for 30 minutes.  Like I said I find it much easier to use canned mushrooms with the water in the can.  Finely slice the leek, celery and finely dice the carrots.

Heat the olive oil and butter in a pan and cook the leek for 5 minutes.  Use a big pan so you can toss your pasta in later.  Add the carrots, celery, thyme and parsley cook for 5 minutes.  Add the beef and cook, stirring until nicely browned.  Sprinkle with the flour, sea salt and pepper and stir for a minute or two to cook the flour.

Add the mushrooms with their soaking water, discarding any sediment.  Gradually stir in the hot stock or water, then simmer partly covered for 45 minutes or longer.

Cook the spaghetti in boiling salted water until al dente.  Drain well then put with the sauce, add the lemon zest and toss well until combined.  Serve with the Parmesan cheese.

If this doesn’t impress them well you need to find someone who appreciates you more.

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