Sauce and writing again

So, I have made minor attempts at blogging on my own with not to much commitment to it. This time around, I’ll try to be consistent. At least as consistent as a wife, mother, and homemaker can be. Mainly this will be about my cooking endeavors. Which I currently have quite a few as I am living where I cannot go to the store and buy pre-made foods. Another reason I’ve been contemplating writing about cooking is because of a good piece of advice my husband, Servy, gave me. He said something like, “if you added patience, your cooking would go from being awesome to being over the top.” Now I know he is honest, because he has been eating, and enjoying, my cooking for 7+ years.

I’m going to start off with something simple. Homemade Spaghetti Sauce. Some call it Bolognese, because it has meat, we will stick with my simplified, non-gourmet names.
I love this recipe because it doesn’t need to simmer for hours to have a great flavor. I also love the smell of the garlic and onion sautéing. On a side note- the beef in Mongolia doesn’t always taste the way I would expect beef to taste, but this recipe always mutes whatever the odd flavor is to make a delicious meal that we all enjoy.

Meat Sauce-

1 tbsp oil
3 Garlic Cloves- don’t skimp and use dried- crushed
1 small white or yellow onion- diced
1 stalk of celery – diced
1 lb lean ground beef
1 tbsp dried Oregano
2 tsp dried Basil
1 tbsp salt
2-3 tsp black pepper
1 tbsp dried parsley
1 large (14oz) can tomato paste
1 can (14oz) crushed or chopped tomato
1 can (fill up tomato paste can) water
2 tsp sugar
2 tbsp lemon juice
1 splash of Worcestershire sauce
1/2-1 tsp ground nutmeg
More salt to taste.

In a saucepan heat oil over medium heat. add garlic, onion and celery and lightly brown.
Add in beef, and dried herbs. Sauté until lightly browned.

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Add in cans of tomato and 1 can of water.
Allow to simmer a few minutes. Add in lemon, Worcestershire sauce, sugar and nutmeg.
Simmer another 15 minutes and serve over favorite pasta. Top with Parmesan if desired.

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Here are the types of canned tomatoes I use. Usually one is a crushed or whole tomato in it’s own juice. The other is a can- or two smaller cans- of tomato paste, the thick kind. I’m fortunate sometimes to find ones that seem Italian perhaps.

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2 thoughts on “Sauce and writing again

  1. yummy! so i will totally have to try this one. thank you, thank you. we do have a favorite spaghetti sauce recipe but it’s best if it is simmered all day so not needing to simmer sounds good to me. what brand of sauce do you use? 🙂

    • I just use one that looks like it is in Italian? I can post a picture of the cans. Or if I find hunts or del monte I’ll use it too. It’s just plain tomatoes in their own sauce, and paste.

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