Quentin Tarantino does it again. By rewriting history in his revenge film “Django Unchained,” he takes us through the heinous horrors of slavery in the Deep South, in the most vivid, brutal and artistic manner.

Full of unpredictable turns, “Django Unchained” kept me on the edge of my seat until closing credits. A few of the scenes, such as the slaves wrestling each other to death in Calvin Candie’s mansion and the dogs attacking the runaway slave, had me squinting in surprise and disgust at the detailed amount of gore.

This bloodshed, though, is exactly what makes “Django Unchained” a legendary Tarantino film.

In honor of this spaghetti western, I’ve created a menu that I imagine even the heroic Django and witty Dr. Schultz would put down their pistols to enjoy. A hearty spaghetti casserole, cooked asparagus and whiskey on the rocks will bring a hint of the South to my kitchen.

This recipe was adapted from allrecipes.com

Spaghetti Casserole

1 16 ounce package spaghetti

2 pounds ground beef

¼ cup chopped cans meatless spaghetti sauce

1 16 ounce container fat free sour cream

2 cups shredded mozzarella cheese, divided

½ cup Parmesan cheese

Salt and pepper to taste

Directions

Preheat oven to 350 F and grease a 9×13 baking dish. Boil a large pot of water and add the spaghetti. Boil 8 to 10 minutes until pasta is cooked but firm to the bite and drain. The spaghetti will finish cooking while it is baking.

In a large skillet over high heat, brown the ground beef and onion. Afterwards drain the fat. Stir in the spaghetti sauce, sour cream and one cup of mozzarella. Mix into pasta and put mixture into the baking dish.

Sprinkle the remainder of the mozzarella cheese and Parmesan cheese on top of the spaghetti, sprinkle with salt and pepper. Bake in the oven for 30 minutes, until it is bubbly and the cheese is golden brown.

Asparagus

1 bunch asparagus

Butter, salt and pepper to taste

Directions

Trim the bottom of the asparagus. Place in microwave safe dish. Add one tablespoon water.

Cover dish with plastic wrap, leaving one corner open to let steam out. Cook the asparagus in the microwave on high for 2 ½ minutes or until desired tenderness.

Add butter or salt and pepper to taste.

This recipe was adapted from drinksmixer.com

Beam and Seven

Ingredients

3 ounces Jim Beam Bourbon Whiskey

3 ounces 7UP soda

Directions

Pour whiskey into glass and fill with ice. Pour 7UP to the top and enjoy.

Anna Puccinelli can be reached at [email protected]