Do you ever plan a meal that keeps being bumped to the next week? That happens here more often than I care to admit. At least three weeks ago, I put spaghetti on the menu. The day that we were supposed to have spaghetti, my husband texted me, “no spaghetti tonight please.” Well, I knew that meant that he had it for lunch.
The meat had been in the fridge for a few days, so I had to use it up. The next week, I bought more meat with hopes of trying again. After being postponed a couple of times, the meat went into the freezer.
This past Saturday, my niece and nephew came to spend the night. What to serve for dinner??? I know! Spaghetti. Every kid likes spaghetii. Yep, we finally had spaghetti for dinner.
Here’s my recipe for the spaghetti sauce:
1 lb. ground meat
1 small white onion
3 garlic cloves minced
1 small can of tomato paste
1 regular sized can of tomatoe sauce
1 regular sized can of petite diced tomatoes, or dice your own
1/2 – 1 tbsp oregano
1 tbsp parsley
1/2 – 1 tbsp basil
1/2 – 1 tbsp thyme
1/2 tsp red pepper flakes (optional)
1 tbsp of sugar
salt to taste
pepper to taste
~ all seasonings are estimates, I use the greater amounts which makes for strong flavor…for milder flavor go with lesser amounts.
dice onion, mince garlic and set aside. Combine oregano, parsely, basil and thyme is small bowl and blend well.
brown ground meat. once browned, scoot to side of skillet. add onion and saute til translucent. add garlic and saute stirring often..don’t want it to burn.
Stir sauted onions and garlic into the meat. Drain fat.
Salt and pepper the meat mixture according to taste. Add tomato sauce, then add paste. Mix well. Add diced tomatoes. Save empty can and fill it half full with water. Gradually stir in water to desired consistency.
Add italian seasoning blend you made and stir in well. Stir in red pepper if desired. Next add a tbsp of sugar to cut the spice. Bring to a full simmer. Reduce heat and put on lid. Let simmer for half an hour.
NOTE: I also use this sauce in my lasagna.
Until next time,
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