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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HMT – Hamburger, Macaroni, and Tomato

August 1, 2010 at 9:01 pm (cooking) (, , , , , , , )


(reposted with photos!)

While, admittedly, this is a fairly easy dish, it’s darn tasty. Instead of being just “spaghetti sauce on the wrong noodles”, you’ll find that the texture is different. It’s warm a nice starchy chewy, tasty, with a little zing!

Make spaghetti sauce – for this, I used leftovers from https://dragoon811.wordpress.com/2010/07/27/spaghetti-sauce-again/
Start the water for noodles, and preheat the oven to 350.

Cook the noodles, I prefer just past al dente.

Drain the macaroni noodles, and mix the sauce into them.

Now you have two options:

A. pour into 4 – 8 little baking dishes and bake uncovered for 20 minutes.
B. pour into one large casserole dish (not a deep round one) and bake uncovered for 30 minutes.
Serve, top with parmesan cheese and enjoy!

Makes 4-8 servings, depending on how much sauce/noodles you have, as well as serving size. 🙂

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The Unoriginal BLT

June 30, 2010 at 11:38 pm (cooking) (, , , , )


Raid night tonight, so dinner was late.

I’d gotten Mom a giant tomato from the farmer’s market in downtown San Francisco yesterday, and, thinking I could try my hand at making her a blt, also picked up some bacon from the grocery store.

So! Mom’s BLT :)

Ingredients:
2 slices of ripe tomato (this one had red flesh throughout)
4 slices of bacon from the butcher case
some fresh ground pepper for the tomato
miracle whip (or mayo. your choice)
3 slices of wheat bread, lightly toasted
lettuce

As you are cooking up the bacon to your desired done-ness, lightly toast the bread, slice the tomato, and peel off some lettuce leaves (wash them and pat them dry!).

Lightly spread miracle whip on the bread on the inner sides – which means the middle piece will have mayo on both sides.

Pat the bacon once it’s done, and place 2 slices down, a slice of tomato, some lettuce, middle bread, 2 slices of bacon, a slice of tomato, lettuce, and the last piece of bread.

I sliced it in half corner-to-corner, starting in the middle so that the inner goodness wouldn’t slide out.

Then I pinioned it with toothpicks, plated, and served to Mom!

She says it’s delicious!!!!

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