Log in

No account? Create an account
entries people I don't yell at while driving a bigger calendar empirical value windchaser-dot-org previous previous next next
Spaghetti Recipe - Salvador Dali in a lawn chair.
I'm invisible without 3D glasses.
Spaghetti Recipe
Last week I made my very first homemade, tomato-based spaghetti meat sauce. No need to read below. I'm recording this here because my memory is already starting to get fuzzy.

I'm thinking about trying this with ground turkey so that next time frolicswllamas can join us. zordac liked the sauce but generally dislikes pasta of any sort.

Roughly 2.5 pounds ground beef
one large onion, diced coarsely
three cans tomato sauce
one large can of crushed tomatoes
1/4 or 1/3 cup ketchup
crushed/ground red pepper
roasted red pepper flakes
ground black pepper
kosher or any finely ground, quick-dissolving salt
jarred mushrooms

In a large sauce pan or dutch oven, soften a handful of onions in butter and salt. Allow at least some of the onions to get a bit of color on them. Add tomato sauce, crushed tomatoes, and ketchup.

Take the rest of the onions and soften them in butter and kosher salt in a skillet. Once the onions are soft, add ground beef directly on top of the onions and break up as it cooks. Drain grease then add onions and beef to your tomato sauce pan.

Add basil, garlic, parsley, thyme, crushed/ground red pepper, roasted red pepper flakes, black pepper, and a "bit" of salt to taste (remember that you've used salt already to soften the onions).

Cook for at least a half hour (more if you can stand waiting). Add mushrooms almost as an afterthought.

Heap over some chunky pasta (I love penne with almost any sauce).

I love fresh mushrooms, but I'm not sure where I'd put them in this whole process - perhaps saute them in a separate skillet then add about halfway through. I like how jarred mushrooms stand up to heat and keep their texture. Perhaps I could use fresh mushrooms and just not cook them before adding.

I could also use real bell pepper, but bell pepper can be very overwhelming. The crushed red added some heat that complemented the sweetness of the tomatoes.

Tags: ,
mood: accomplished accomplished

5 Voices in a Chorus | Lift Your Voice Aloft
wyldkyss From: wyldkyss Date: March 30th, 2007 01:40 pm (UTC) (link)
Your suggestion is exactly what I do - I saute them (with onions mmm) and add them in towards the end.
birdofparadox From: birdofparadox Date: March 30th, 2007 08:24 pm (UTC) (link)
I don't know if your grocery has them, but Kroger has fire-roasted tomatoes in a can, and that taste adds incredible depth to sauce.

I add marjoram to our turkey based sauce. the spice mix definitely needs to be adjusted for the different kind of meat. :D
birdofparadox From: birdofparadox Date: March 30th, 2007 08:25 pm (UTC) (link)
Also, does J. eat spaghetti SQUASH? I often eat sauce over mounds of steamed veggies if I'm eating virtuously.
lost_angel From: lost_angel Date: March 31st, 2007 07:03 am (UTC) (link)
I am almost certain that he has never tried squash as a pasta base, although I have seen it done before. We should try it.
frolicswllamas From: frolicswllamas Date: March 31st, 2007 10:04 pm (UTC) (link)
It's good for what it is, but to me it's just no substitute for real pasta. The flavor and texture are both different. If you can get your mind past the idea of spaghetti sauce needing to be over "real pasta," and just accept that it's squash, then it's good. :)
5 Voices in a Chorus | Lift Your Voice Aloft