Last year I did a recipe exchange on meatballs (here) but was surprised to see I had never done one specifically on sauces. Now sauces can be risky and start a great debate, because every family has their version. So hit the comments with your favorite pasta sauce recipe, and for that matter, pastas, because there are so many choices. Like many things, I’m not all that concerned about the right pasta for the right sauce, I say, use what you enjoy and ignore the purists.
Food should be fun. For that matter, so should wine, beer and scotch.
So let’s start out with JeffreyW’s Awesome Sauce (here) because, well, it’s awesome.
Want something a little simpler and quicker? How about his San Marzano Sauce, here.
And his Shrimp & Pasta Formaggio (here) is quick and easy, also.
When everything is in season, I like to make my sauce with fresh ingredients, so I have a Garden Fresh Pasta Sauce (recipe here) that’s lighter and fresher than tonight’s featured recipe.
When it comes to pastas, I favor two options, a nice spiral (fusilli or rotini) or a quick cooking Angel Hair (capellini), but if I can get it fresh from the farmer’s market, I’ll take what I can get, which is usually a linguine. It’s all tasty.
For the featured recipe, I went with my traditional family sauce, the one I grew up with, but with a few tweaks. Now, even in my family, half of which are Italian, even the most basic sauce has as many different variations as there are cooks, so this is just a place to start, add your own touches to make it your family tradition. This is a hearty sauce and my go-to in the colder months when fresh ingredients are not readily available. I always double this and freeze half for a later dinner.
Spaghetti w/Meat Sauce
- 9 – 12 oz pasta of choice (I like angel hair for this recipe)
- 1 tbsp olive oil
- 1 green pepper, chopped
- 1 small onion, chopped
- 3 tsp. crushed garlic
- 1 lb lean ground beef (or 1/2 beef and 1/2 spicy Italian sausage)
- 6 oz tomato paste
- 3 tomatoes, diced (or 14 oz can diced tomatoes)
- 15 oz can tomato sauce
- 3 tsp dried basil, crushed*
- 2 tsp dried oregano, crushed
- 1 tsp rosemary, crushed
- 1 carrot, finely grated or 1/2 tsp sugar (these reduce the acidity of the sauce and bring out the spices – trust me on this one – I prefer the carrot, myself.)
- Salt & pepper to taste
- red pepper flakes (opt) to taste
- grated Parmesan cheese
2 saucepans and large skillet
In skillet, heat oil, sauté pepper, onion, garlic. Add hamburger and cook thoroughly. Add tomato paste and 1 tsp ea of crushed basil, oregano and rosemary, mix well. In saucepan, add remaining ingredients and bring to a low boil, reduce heat, add meat mixture and let simmer, covered, for 30 minutes.
Cook pasta according to directions, drain well and serve with sauce and Parmesan cheese.
*CRUSHING Spices – when using dry spices, to get the best flavor, you should crush them, either by rubbing them in your hand or using a mortar and pestle before adding them to a recipe.
That’s it for this week. I know I still owe you a recipe to go with this delicious looking Cream of Chicken Soup I made this week. And if you missed it, here is the Dinner Menu and Shopping list for the week, Pasticcio and Salata Meze. – TaMara