Shallot Spaghetti Sauce

June 17, 2010 at 9:00 pm (cooking)

Why is it that sometimes I cannot find fresh produce at the grocery store? I mean, seriously. I might have to start going down to Trader Joe’s…. or maybe I will try that Natural/Organic place…. hmm. Options options…

Anyways. So, I was perusing the produce and I could not find a fresh white or yellow onion. The skins were missing. Big whopping bruises. Rotten ones. Ugh!!

And here I had planned to make spaghetti!!  Thankfully, shallots always seem to be firm and fresh and delicious!! (and cheap) So. Tonight, I made spaghetti.

Ingredients:
3/4lb ground beef (I prefer the leaner variety – and I get from the butcher not prepackaged)
a little bit of extra virgin olive oil
1/2 shallot, diced
2 baby carrots, diced
1 large clove or 2 small cloves or garlic, diced
1 small can of sliced mushrooms, strained.
1 can petite diced tomatoes
1 can tomato sauce
1/2 can tomato paste
garlic & herb mrs. dash
garlic powder
garlic salt
fresh ground black pepper
sage
oregano

**as a note, this should serve 4-8 depending on portion size!**
As with all spaghetti dishes, start water for pasta first lol.

Dice up the shallot, garlic, and carrots. Heat up the pan with some olive oil – i just swirl my little dispenser thing around once. Go ahead and add the diced deliciousness. I tend to cook them to between “sweated” and “caramelized”. Then add the strained mushrooms (if using fresh mushrooms, add with veggies. Canned mushrooms are less expensive though.) and the meat.

This is when I added three shakes of garlic salt, same with garlic powder, along with 4 turns of black pepper.

Thouroughly brown the meat, then add the tomato sauce, and diced tomatoes.

Add garlic & herb mrs. dash, 4 shakes of garlic powder, 4 more turns of pepper, 3 of garlic salt (modify to taste if you’d like). I used 3 taps of crumbled sage, and several shakes of oregano. Simmer til bubbly, then add the tomato paste. Work it in, then simmer happily until you put the pasta in. Once the pasta is halfway cooked, cut the heat so it can thicken a little.

Drain and rinse the cooked pasta, put this delicious sauce on top… and go ahead and grate on some parmesan cheese.

Honestly, freshly grated parmesan cheese is delicious. Sure, it’s a little more expensive to buy a wedge… but it tastes better. It’s healthier. And it lasts a long time.

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