Spaghetti Sauce

February 15, 2011 at 5:43 pm (cooking) (, , , , , , , , , , , , , )


I’m sure by now that you are all tired of seeing me post about spaghetti sauce… I’m sorry, but this is the one that I’ve settled on for perfection. 🙂

Ingredients:
1/4 large yellow or sweet onion, diced
3 large cloves of garlic, minced
about 5-7 baby carrots, minced
about 4 medium or large white button mushrooms, if desired
Extra Virgin Olive Oil first cold press is my favorite!
1lb ground beef (the leaner, the better! I usually get 97% lean)
Ocean Spray Cranberry-Pomegranate juice (just a splash! Maybe a quarter cup?)
1 can petite diced tomatoes
1 can tomato sauce
oregano
ground sage
Garlic & Herb Mrs. Dash
Lawry’s Garlic Salt
Lawry’s Garlic Powder
Kosher salt
freshly ground black pepper
and don’t tell anyone, but also about 4 or 5 taps of ground ginger

And now for instructions!

I usually put the water for pasta on to boil. It doesn’t matter what kind of pasta you use – Angel Hair, Spaghetti, Penne Rigate, Wheels, Shells, Macaroni, etc.  I prefer Spaghetti 2 or 3. (That’s the thickness of the pasta.) I also cook it past al dente, but not until it’s soggy.

Anyways… Once the water is on to boil, I add a pinch of kosher salt. Now I can ignore it until later.

I dice the onion and mince the garlic and carrots. If I have them, I also slice up some white buttom mushrooms.  Then I heat up my big skillet (any large pan with high sides will do).  I pour a little extra virgin olive oil in – I have an olive-oil dispenser with a spout, so I just drizzle it around the pan a few times. I don’t need to cover the bottom, just add the flavor and keep stuff from sticking.

Then I add in the vegetables, along with a pinch of kosher salt and about 4 grinds of black pepper.

As it starts to cook, I add the cranberry-pomegranate juice. Not a lot.

Once that has cooked down a little, I add in the beef and brown it. As it browns, I usually add oregano, garlic & herb mrs dash, sage, and garlic powder.  I just cover everything. Note I said cover – not coat. Just tap or shake across your cooking vessel evenly and stir as you go!

After the beef has been browned, I add in the can of petite diced tomatos and let it cook a short while.

After a few minutes, I add in the can of tomato sauce, and then start adding oregano, sage, garlic & herb mrs. dash, garlic powder,  pepper, and garlic salt to taste. I also add about 4 taps of ground ginger – that is my super-secret ingredient!!

Then, simmer the sauce for as long as you want! The longer it goes, the thicker it gets. It tends to splatter, so covering it with a screen is useful for keeping your stovetop clean. 🙂

If you want to make marinara, omit the beef and mushrooms, and use a food processor on the onions, garlic, and carrots for an excellent sauce!

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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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