With Spring peeking it’s beautiful, yearned for head, I decided to execute one last classic Winter dish.
Although Spaghetti Sauce is not something extraordinary, it has definitely earned a non-negotiable spot on the amazing, quintessential food list (that I just made up). It’s like Italian chicken noodle soup, or something.
This isn’t a new, funky take on Spaghetti Sauce; it’s a classic. I’ve perfected this recipe for the last few years, and can now basically make it with my eyes closed. It’s a little zingy, and depending on the company, I spice it up with sausage in addition to the standard ground beef. I’ve even done it with ground turkey. The best thing about this recipe – besides the developed flavors – is the intoxicating smell that occupies your kitchen. It definitely is homey!
Tomatoes – Fresh
Canned Tomato Sauce
Salt and Pepper
Whole Wheat Pasta
1. Chop onions and three cloves garlic. Heat oil in pot, saute onions and garlic until sweating. Add ground beef and sausage, allowing to brown.
2. Chop tomatoes, and open tomato sauce. Add to meat, onion mix.
3. Add salt, pepper, oregano, thyme, bay leaf, red pepper.
4. Let it simmer.
5. And simmaaa. (for as long as possible.. 2 – 5 hours, depending on how thick you want your sauce. The longer it cooks, the more intense the flavor)
6. Around 10 minutes to go time, cook whole wheat spaghetti in boiling water. Also pictured, delicious pine nuts that accompany a kale salad, but that shall be another post, for another day!
7. Add parmigiano reggiano. You can choose to do this liberally, or uber liberally.
You may now impress everyone with your unprecedented Italian cooking skills.