Tuesday, 25 June 2013

Recipe: Spaghetti Sauce

Spaghetti is such a kid-friendly meal (even if it's not so clothing friendly) and while I am often tempted to buy a jar of the store-made stuff, nothing has ever come close to my mother's recipe for spaghetti sauce. This sauce found it's way onto our table as a child pretty much every week. Boil up some pasta and top it with parmesan cheese and the whole family is happy. I like to cook this is big batches and freeze it in family meal portions so I can defrost it when I have no better plans. If you have a picky kid (like I was!) the onions can be blended in with a can of tomatoes so you can avoid the texture but keep the taste. You can add other vegetables like peppers and carrots the same way. I also like cooking in some shredded spinach for a boost of nutrients!


1lb lean ground beef
1 28oz can diced tomatoes
2 cloves garlic minced (you can substitute with garlic powder)
1 tsp basil
1/4 tsp pepper
1 T dried parsley (use less if you're using fresh as fresh spices are more potent)
1/2 tsp salt
1/2 tsp crushes chilies (feel free to add more if you like some heat in your sauce)
1 large onion chopped (or pureed in your blender)
1 cup sliced mushrooms
1/2 cup of wine (optional)
1 6oz can tomato paste

Brown your meat in a little olive oil. Add the mushrooms and onions (unless pureed) and cook them. Add the can of diced tomatoes (and onions if pureed) and spices. Let simmer for about an hour, stirring every so often. The sauce will reduce and the tomatoes will break down. At the very end at the tomato paste which will thicken the sauce. If you like it even thicker add a second can of the paste. It's important to save the paste for the end as the sauce will more than likely burn if you add it too soon. Serve it up with some freshly cooked pasta, some parmesan cheese and enjoy!

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