Spaghetti Sauce!
Posted by Julieandcharles on Jul 6, 2011 in In the Kitchen, Main Dishes, Recipes | 3 commentsThis is the part two of our spaghetti squash series.
You didn’t think we were going to leave the tasty squash all naked in the bowl did you? As noted in the video, this is a slight variation from the cook book recipe. We had some shitake mushrooms in the fridge and so I figured ‘what the heck’. That is perhaps one of the most fun things about cooking for us. It can be an entirely new adventure every time you fire up the oven. The flavor, texture and aroma of a dish can be completely altered with the addition/subtraction of one ingredient. This can make for days in the kitchen of sheer bewilderment…don’t fret. Relax and try that new ingredient. If you don’t like it, make a note so that you don’t go down that path again.
Ingredients
2 Pounds Ground meat (I used venison & beef for this)
2 tbs. Fresh Basil chopped
1 tbs. EVOO
2 tsp. Black Pepper
3 cloves Garlic minced
4 cups Onion chopped
2 cups Shitake Mushrooms sliced
1 cup Green Pepper chopped
1 quart Whole Tomatoes
1 quart Crushed Tomatoes
1 6oz. can Tomato Paste
Is there a brand of tomato paste and or tomato sauce that you recommend using? A lot of the ones at the store have unwanted ingredients in them so didn’t know if you had a favorite
Mr. Millard – I believe Contadina makes a tomato paste that lists as its ingredients: tomatoes. There are also some brands that come in a tube (think like toothpaste), which is great for those times when you only need a tablespoon or two, and don’t want the rest to go bad. Whole Foods carries some of the “in the tube” kind – can’t think of the brand name – but I think the only added ingredient is salt. I think Publix and Kroger likely carry the in the tube kind too. Let us know what kind you find/use and like!
Wow! thanks so much for sharing the videos.
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