Wednesday, February 4, 2009

Half Scratch Spaghetti Sauce

I'm calling it "half scratch" because it's not ENTIRELY made from scratch. I cheat by using canned tomato sauce (Hunts) because it makes life easier...besides, it tastes REALLY good!'ll need:

Ground Beef (I use lean)
Hunts Pasta Sauce (your favourite kind)
Peppers (your favourite colour)

For every pound of ground beef I'm using, I use one can of Hunts pasta sauce. I've tried it with Bravo and it's pretty nasty. Hunts is my fave, but you could also use Primo. Just stay away from the Bravo.

I usually make a big batch because it freezes really well. So, I use four pounds of ground beef, four cans of sauce, 2 large onions (3 if they're small), 2 peppers (usually a red and a green) and about 1/2 dozen cloves of garlic.

Brown your meat in a LARGE stock pot (especially if you're making as much as I do) as this makes a LOT and you'll need the space - trust me!

While the meat is browning, I chop up my veggies and grate my garlic right into the meat - if you don't have a microplane, go buy one - it will change your life!

Once all the meat is browned and your veggies/garlic are in the mix, add your seasonings. I usually add Italian seasoning which is a mix of basil and oregano, plus some parsley. I use dried, it's just easier...

Then, add your cans of sauce (remember, one can for each pound of beef) and then just let it simmer on the lowest temperature all day. Yes, really all day. I usually have my sauce on a simmer around 9 a.m. and dinner is at 5 p.m. Stir it throughout the day, skimming off any fat as necessary.

Cook up your pasta at dinner (doesn't have to be spaghetti - can be your fave pasta) and top with a generous amount of sauce. Add parmesan cheese if you like - fresh is AWESOME if you've got it on hand.


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