Spaghetti Sauce
Recipe: Spaghetti Sauce
From: Cel's mom
Serves: 4-6
1 lb. ground beef (see note)
1 onion, chopped
2-3 cloves garlic, minced
1 tsp. dried parsley
28 oz. can tomatoes, with juice
8 oz. can tomato sauce
6 oz. can tomato paste
pinch sugar (optional)
1 tsp. + dried basil
1 tsp. + dried oregano
1 bay leaf
salt & pepper
In large skillet or Dutch oven, sauté ground beef until crumbly. Drain off fat. Add onion, and salt and pepper meat. Sauté until onion is soft. Add garlic and parsley and stir in; cook 1-2 min. Add tomatoes and chop up chunks with spoon. Add tomato sauce and tomato paste; it should be fairly thick, but if too thick add a little water. Taste and add a little sugar if too acid. Add basil and oregano to taste, and bay leaf. Simmer uncovered or partly covered for at least 1/2 hr., up to several hours, adding water if necessary. Taste again and correct seasoning.
Notes:
This freezes well, especially in serving-size portions for easy dinners. Thaw and reheat in microwave. Good over linguini (which I vastly prefer to spaghetti, for some reason), with Parmesan on top.
Ground turkey works in this too, if you're avoiding beef, as does turkey Italian sausage (a bit more interesting). The quantity of meat can be reduced; this is a pretty beefy sauce. When made correctly, it's so thick it will hold a wooden spoon upright!
From: Cel's mom
Serves: 4-6
1 lb. ground beef (see note)
1 onion, chopped
2-3 cloves garlic, minced
1 tsp. dried parsley
28 oz. can tomatoes, with juice
8 oz. can tomato sauce
6 oz. can tomato paste
pinch sugar (optional)
1 tsp. + dried basil
1 tsp. + dried oregano
1 bay leaf
salt & pepper
In large skillet or Dutch oven, sauté ground beef until crumbly. Drain off fat. Add onion, and salt and pepper meat. Sauté until onion is soft. Add garlic and parsley and stir in; cook 1-2 min. Add tomatoes and chop up chunks with spoon. Add tomato sauce and tomato paste; it should be fairly thick, but if too thick add a little water. Taste and add a little sugar if too acid. Add basil and oregano to taste, and bay leaf. Simmer uncovered or partly covered for at least 1/2 hr., up to several hours, adding water if necessary. Taste again and correct seasoning.
Notes:
This freezes well, especially in serving-size portions for easy dinners. Thaw and reheat in microwave. Good over linguini (which I vastly prefer to spaghetti, for some reason), with Parmesan on top.
Ground turkey works in this too, if you're avoiding beef, as does turkey Italian sausage (a bit more interesting). The quantity of meat can be reduced; this is a pretty beefy sauce. When made correctly, it's so thick it will hold a wooden spoon upright!