Tuesday, October 30, 2007
Because it's a Tuesday...
(yeah, I know. So sue me.)
Today, spaghetti sauce
You already have:
Large pot with lid
Frying pan
salt
pepper
multispice
Italian seasoning mix
Tomato sauce
Tomato paste
You will need:
~1 lb lean ground beef
2 or 3 bell peppers; green, yellow or orange (not red; red disappears in the sauce).
an onion
3-4 cloves of garlic (about 1/4 bulb)
spaghetti
You might want:
2-3 more cloves of garlic (if you like garlicy sauce)
(a can of) diced or chopped tomatoes
oregano
thyme
another large pot
If your pot is the sort you can brown or fry things in, you won't need the frying pan. Brown the ground beef (by which I mean: fry it over medium high heat until it's all brown) and if there's lots of fat, drain it off. Dice the onion and garlic and add it to the meat, continuing to fry it until you've got a nice strong garlicy-oniony smell in the kitchen. Add some multispice, and drop the heat down to medium low. (Move it from frying pan to large pot, if necessary.)
Pour in the tomato sauce and paste (and optional diced tomatoes) and stir until it's more-or-less uniform. Let it get to a boil, which will be more of a blooping, messy thick sauce boil than a furious rolling liquidy boil. Add some salt and pepper and more multispice. Add Italian seasoning until the top of it is mostly covered (yes, I mean it!). (Add extra oregano and thyme at this point, if you want.) Stir it in really well, turn the heat down until it's just barely splorking.
Go away and let it blork happily away for an hour or so, if time is a luxury. Or do this next step right away if it's not, or if you're really hungry. Time makes it better, though. Wash and dice your bell peppers and stir them in. Let it get back to a slow splork and leave it in that state while you boil water and make spaghetti per the package directions, or the "stick to the wall" method, if you like. Another large pot is really handy for this, but use your small pot if you need to. Wash the wall if you used the "stick to the wall" method of testing your spaghetti for doneness.
Serve, and refridgerate or freeze whatever you don't use. Stays good for a week, easily, in the fridge, and freezes quite well.
Enjoy.
Labels: Cooking isn't complicated
posted by James at 11:09 AM
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