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.
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.
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.
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.