What started as a food blog has morphed into more or less a personal journal. My marriage, my parenting, my life journey is as likely to appear now as my kitchen work... but there's more than one way to feed a family.
Thursday, August 19, 2010
Once again with more tomatoes to use, I came to the decision that we'd have spaghetti with homemade sauce for dinner tonight. I always have an abundance of ground beef in the freezer. I HOPED I'd have everything onhand for spaghetti sauce from scratch.
Whenever I want to make a basic "something" and don't have a recipe to which I am faithful, it is becoming my habit to turn to The Basics and More, a cookbook that BFF Rebecca gave me. It has recipes that everybody should have, basic bread, pound cake, buttercream frosting, cinnamon rolls, and, thankfully, spaghetti sauce.
I cannot tell you how thrilled I am with this recipe! It's sweet and spicy. My family thought it was a bit too spicy, and I even left out some of the called for spicy ingredients. I'm all too pleased to pass this on. Here's the basic recipe, though it makes a ton - it's meant for canning - so I reduced it tonight and left out the Tabasco and hot peppers. (And it was STILL too hot. Can you imagine!?)
Spaghetti Sauce II 11 qts. thick tomato juice 6 cloves of garlic 6 medium onions 1 c. parsley, chopped 1/2 c. brown sugar 1/4 c. salt 3 T oregano A few bay leaves, optional 2 T basil 1 t. red pepper 2 t. chili powder 1/2 to 1 T Tabasco 1/4 c. olive oil, optional A few hot peppers, optional 1/2 clear jell (I found I didn't need this. It cooked down to be thick enough on its own. - DBC)
"Put juice in big heavy saucepan. Save some to put in blender with onions, cloves and parsley to shop. When chopped, add to juice and add spices and simmer 4 hours or until thick. Put into jars and process" - Rachel Ramer, Goshen, IN