Search This Blog

Tuesday, July 20, 2010

Spaghetti Meat Sauce

This is the recipe my Mother and I have put together for basic meat sauce for spaghetti or lasagna. But what's spaghetti without the Garlic Bread

2 lbs ground beef
1 medium onion, finely chopped
1 green pepper, finely chopped
6 garlic cloves, minced
1 teaspoon olive oil
2 12oz cans tomato paste
3 15oz cans tomato sauce
1 tablespoon  dried oregano
1 teaspoon dried thyme
1/4 cup brown sugar, may need more to taste
1/2 teaspoon fennel seeds*
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
2 bay leaves
salt and pepper to taste

*Wrap fennel seeds in fine mesh cheesecloth, and tie the top with cooking string so no seeds can escape. Set aside for later*
1. Cook ground beef until brown in a large sauce pan on medium heat, add in olive oil, onions and peppers; cook until onion is translucent. 

2. Next add tomato paste and reduce heat to med-low. Stir everything until well combined and toss in the garlic, cook until fragrant then add all the rest of the ingredients. Simmer on low for 1 hour stirring occasionally. Adjust seasonings to your liking, you may need more or less always taste your sauce throughout cooking, a little time can change the taste.

Freezing instructions: I try to always have spaghetti sauce in my freezer, just in case I do not feel like going all out for dinner. I just pour the cooled sauce into a freezer bag or a freezer container and I keep it up to 3 months in the freezer, defrost, heat it up and just add pasta!

No comments:

Post a Comment

Comment here.