Monday, January 03, 2011

Of pasta bowls and spaghetti sauce (a recipe included)

I got a set of pasta bowls for Christmas this year. They are lovely and I am excited to be able to use them for the first time tonight.  It's Monday, so that means it's Spaghetti night.  It's been a long time since we've had sauce not out of a jar once we discovered how much we enjoy Bertolli pasta sauce.  But for tonight's inaugral use of the pasta bowls, we're having homemade spaghetti sauce served over Barilla thin spaghetti.

Spaghetti Sauce

  • 4 cup(s) cooked ground beef, 10% fat, brown and drain.
  • 1/2 cup(s) onion(s), chopped finely
  • 1 1/2 cup(s) mushroom(s), diced
  • 1/2 cup(s) bell pepper(s), chopped finely
  • 45 oz canned tomato sauce
  • 1/4 cup(s) ketchup, or three squirts
  • 1 tsp italian seasoning, to taste. basil, oregano, garlic salt or powder
  • 1 Tbsp Worcestershire sauce
  • 1/4 cup(s) olive oil

Cook ground beef. Drain and set aside. Add olive oil to pan and saute onion, mushroom, and green pepper until tender. Pour the canned tomato sauce into a large sauce pan (dutch oven). Add cooked vegetables, ground beef, seasonings, ketchup. Stir. Bring to a low boil and then simmer until done, stirring occasionally. Serve over cooked pasta. Store in freezer for later use. Makes 10 1-cup servings.

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