01home02babybrain05lifelist04tastebuds08bbbs10roguewedding11nerdybirdy12travels

Wednesday, July 8, 2009

Taste Buds: Simply Spaghetti

This is a wonderful simple spaghetti that will give you such fabulous results that everyone will think you are a cooking genius. Seriously they will love you forever. Incidentally I would eat this dish every single day until the end of time and still not be sick of it. I am a spaghetti loving fiend. Now for this recipe I generally triple it because it takes time to make, because I use this sauce for my lasagne recipe, coming later this week, and because this sauce freezes really well for those days I feel like being a lazy wife but still want a good meal on the table for dinner. Shhhh if you don’t tell it is our little secret.

070809_spag01

Ingredients
5 cans of diced tomatoes
5 cans of tomato sauce
2lbs of ground meat
1 ½ onions
2 green peppers
2 carrots (adding carrots make the sauce sweeter and are optional)
9 cloves of garlic
2 bay leaves
4 Tablespoons of fennel seed
Salt and Pepper to taste

Put the ground beef in a large skillet over medium heat and cook stirring occasionally until all the pink is just out

070809_spag02

While the meat is cooking; dice the green pepper

070809_spag03

Dice the onion

070809_spag04

Dice the peeled carrots

070809_spag05

De-skin the garlic

070809_spag06

Once the meat is mostly brown I prefer to drain all of the fat. Note: some people like the taste that the fat gives a sauce, I am not one of those. I would suggest AT LEAST draining half the fat.

070809_spag07

Add in the fennel seed and salt and pepper. Make sure that the meat tastes good before you add in the vegetables (i.e. make sure that the meat has enough salt and pepper).

070809_spag08

Add in all the vegetables and stir

070809_spag10

Press the garlic into the pan and cook this until the vegetables are lightly sautéed (about 10 minutes)

070809_spag12

While the vegetables are getting cooked put all the cans of sauce and tomatoes into a large pot.

070809_spag13

Add in two bay leaves

070809_spag14

Once the meat mixture is ready then put it in the pot

070809_spag15

Cook for at least 2 hours on low heat stirring every 15 minutes. Serve over the pasta of your choice. Put the remaining sauce into Tupperware and freeze for the next use.

070809_spag16

Next week I will show you how to use some of the remaining sauce to make the most Amazing Lasagne EVER.

1 comment:

courtneymarie35 said...

This looks good! I like the idea of fennel in the sauce and the carrots, yum!

Post a Comment