Spaghetti Sauce over Linguine with Parmigiano-Reggiano |
So here I am, over 20 years later, and it strikes me that I could probably approximate the Ragu sauce he loves! And, when I do something like this, as with my Sloppy Joes recently, and he cannot tell it is not the name-brand jar or can he loves so much, but my own concoction - I consider that a win. I have been writing a lot lately, it seems, about what my husband doesn't like. I am writing mainly to show that there is a way to appease even the pickiest eaters. Maybe not all the time, but it is possible. For me, this is a challenge; moreso lately since I have been focused on creating my own recipes. Everyone has likes and dislikes. Some people have more dislikes than others. This is life. When life hands you lemons - turn them into candy! (More on that subject in another blog. . .)
Closeup of Spaghetti Sauce |
Spaghetti Sauce
Spaghetti Sauce |
Serves 8
3 tablespoons olive oil
2 pounds lean hamburger
2 onions, chopped
1½ tablespoons (4½ teaspoons) flour
4 - 6 cloves garlic
2 green bell peppers, stems and seeds removed, chopped
8 pitted green olives, minced
1 teaspoon capers, minced
1 (29-ounce) can tomato sauce +
1 (15 ounce) can tomato sauce
2 (6 ounce) cans tomato paste
1 (13.25 ounces) mushroom stems & pieces, drained
1 cup water
3 teaspoons salt
2 teaspoons sugar, optional (rounds out the flavor)
2 teaspoons fennel seeds, lightly crushed
1½ teaspoons dried basil (use 1/2 cup, fresh)
1½ teaspoons dried oregano (1/3 - 1/2 cup, fresh)
1 teaspoon black pepper
1 teaspoon ancho chili powder (NOT pre-mixed "Chili Powder")
In a large pot, heat the olive oil and add the meat. Brown the meat over medium high heat, breaking up any chunks well while stirring. Add in the onions and continue cooking for 2 - 3 minutes longer. Add the garlic, and cook 1 minute more. Stir in the flour, until it is no longer visible. Add all the rest of the ingredients and stir to combine. Bring to a boil, reduce heat to a simmer, cover the pot and cook slowly for at least an hour, to meld flavors. Serve over your favorite pasta and pass the Parmigiana-Reggiano! Garlic Bread on the side is great, and a nice Chianti would be lovely alongside.
NOTE: This recipe could me made up to the point of adding in the flour, then placed into a large crock pot. Add all the rest of the ingredients to the crock pot, cover and cook on low for 5 hours or so.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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