Tuesday, July 29, 2008
Spaghetti Sauce - Version 1.0
For special occasions I like to make spaghetti sauce from ALMOST scratch. I'm not going to go and make my own tomato sauce just YET, but maybe one day. Go and grab two 29 oz. cans of tomato sauce.
I try and add as MANY vegetables as I can possibly find in my fridge. I normally also add jalapenos, but I kept them out this time because of the kiddos.
Begin by chopping up all your vegetables. I also added potatoes, but forgot to take a picture of if. =P
Splash some olive oil into a pot and add your beef. Instead of ground beef (since I had meatballs) I used top sirloin and cut it up into small pieces. I added the potatoes with the beef because it takes a bit longer to cook.
Then I threw in a mountain of seasonings. I threw in roughly 1TB of everything on my spice rack. There's no true recipe for this. =) Don't you just hate that? The key is to use the salt a little bit more liberally than the rest of your seasonings.
Then I added the rest of the vegetables and when it was done cooking I finally added the mushrooms.
I poured in the sauce~
Let it simmer for about 30 minutes (KEEP STIRRING! You don't want things to stick to the bottom) and then added some fresh parsley. At this point I added about 2 TB of sugar and lots of parmesan cheese.
When the meatballs were done, I added them directly to the sauce and let it cook even more. Yummy, yummy spaghetti that I can eat every day~ =)