Spaghetti Sauce – again! :)

July 27, 2010 at 4:13 pm (cooking) (, , , )

There’s nothing quite like a plate of spaghetti… and let’s face it, spaghetti’s pretty darn tasty. Not to mention the uses for leftover sauce! (Spaghetti, baked ziti, french bread pizza…)

Long story short, last night I made spaghetti, which, in my book, means homemade sauce.

Spaghetti Sauce Ingredients:

1lb ground beef
1/4 onion, diced (or a half a shallot)
2 baby carrots, minced
1-2 cloves of garlic, minced
cranberry-pomegranate juice
2 large mushrooms, chopped
extra virgin olive oil
kosher salt
freshly ground black pepper
garlic & herb mrs. dash
garlic powder
sage
oregano
1 can tomato sauce
1 can petite diced tomatoes
1/2 small can tomato paste (roll the other half in saran wrap and keep it in the freezer!)


First up, do all of your mincing and dicing.

Put a little olive oil in your saucepan (I’m using a large nonstick pan with high sides), and let it warm a bit. Add in the mushrooms, onion, carrots, and garlic, along with a some salt and pepper. I added 14 grinds of pepper, since it’s early in the cooking and I intended it to be a large batch. :)

When they’ve started to turn colors, add in the beef. As the beef starts to brown, add in some cranberry-pomegranate juice. Not alot, I used maybe one fourth of a cup. Also add in some oregano and sage. Just until you can smell it. I don’t usually measure spices lol.

Once the beef has browed, add in the tomatoes and tomato sauce, then stir to combine. Add in some garlic & herb mrs. dash, garlic powder, and maybe some more oregano (to taste!).

After it’s combined, add in the half of a small can of tomato paste. This will definitely help thicken the sauce!!

Simmer merrily until done, stirring occasionally and, of course, taking opportunity to taste by dipping crusts of that “oops, extra slice…” from the loaf of french bread you’re using for garlic bread.

Picture above is the extra sauce to be put in the fridge – sorry I didn’t get one over pasta, we were hungry!! :)

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