Oh, spaghetti; dinner of my childhood. I've made this quite a few times for myself this year, but not at all the year before. I guess I always thought it was more complicated to make, but how farther from the truth it was, I came to discover! It's just one of those foods that will taste good no matter how many times you make it; it's wonderfully basic, and freezable (if you have leftovers).
Tripled Quantity ( )
2 tbsp. olive or vegetable oil (6 tbsp.)
¾ cup chopped onion (2-1/4 cups)
½ cup chopped celery (1-1/2 cups)
1 clove garlic, minced (3 cloves)
1 can (28 ozs.) stewed tomatoes (3 cans)
1 can (6 ozs.) tomato paste (3 cans)
1 bay leaf (3)
½ tsp. basil (1-1/2 tsps.)
½ tsp. oregano (1-1/2 tsps.)
¼ tsp. marjoram (3/4 tsp.)
¼ tsp. thyme (3/4 tsp.)
¼ tsp. rosemary, crushed (3/4 tsp.)
½ tsp. salt (1-1/2 tsps.)
¼ tsp. pepper (3/4 tsp.)
1-1/2 tsps. sugar (4-1/2 tsps.)
*½ pound lean ground beef *
Sauté onions and garlic in oil until soft, but not browned.
Add remaining ingredients (except ground beef).
Mix well and break up large pieces of tomato.
Bring to a boil.
Reduce heat and simmer uncovered for 2-1/2 to 3 hours, until sauce has thickened and vegetables are tender.
* Brown ground beef in pan and add to tomato sauce.
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