Monday, December 22, 2008
our favorite spaghetti sauce
I know, everyone has a spaghetti recipe. This is mine. Jonathan and I actually worked a lot to get a recipe that we really, really like. This is the one that I made at my parents house last year and my brother commented, wow, Kris is a really good cook.
1 bulb garlic
1 red pepper
1tbsp olive oil
1lb lean ground beef
1 small onion
2 tbsp italian seasoning (or sub in 1 tbsp basil, 1 tsp oregano, 1 tsp thyme, 1 tsp parsley flakes)
1 can pasta sauce (generic)
1 can tomatoes
1/4 cup red cooking wine
1 tbsp beef boulion
Preheat oven to 350*. Seed red pepper and cut into chunks. Take skins off all garlic cloves on you bulb. Reserve 1 clove to use later. On a sheet of aluminum foil, place your red pepper and garlic. Drizzle with olive oil. Wrap up into a little package and cook in your oven for about 40 minutes, or until contents are soft. (you'll be able to smell when it's ready).
In a large saucepot over low-medium heat, saute ground beef with onion and seasonings. Drain the grease off when there is no pink left in the beef. Return mixture to pot. Add pasta sauce and stir everything together. Take the tomatoes and squish them one by one into small chunks into your sauce (it's messy, but it's fun). Add cooking wine and beef stock. Stir.
Take your pepper/garlic package out of the oven. Carefully open up (don't burn yourself with the steam) and place everything into a food processor, or a small bowl if you have a hand blender. (Make sure all the oil drains in too). Blend contents into a puree and add to your sauce. Stir. Add more seasonings if you wish. Just before serving, press your reserved garlic clove into your sauce.
Serve over whole wheat spaghetti noodles.