Tuesday, August 7, 2012

Old Fashioned Beef Spaghetti Sauce

I have wonderful childhood memories of spaghetti. Of all the dishes my mother fixed, this was one of my favorites. She would always leave the sauce to simmer the day away while Dad read the Sunday paper and watched football on TV. It didn’t take long before I began to associate the smell of spaghetti with family and lazy days at home. Even now when I make spaghetti for my own family, I have an odd craving for the sound of football playing in the background.

Like my Dad, Corey is a no nonsense eater. No onions. Hold the garlic. Nothing fancy. (Of course, unless we are talking desserts. Now that is a different story.) This is one of the many reasons I thoroughly enjoy cooking for the farmers markets. I can explore any ingredient including exotic spices and far away dishes without the face of a picky eater staring me down. So be assured this spaghetti sauce recipe is one that even the pickiest of eaters will enjoy.

Old Fashioned Beef Spaghetti Sauce

1 pound ground beef
2 -28 oz cans tomato sauce
1 – 6 oz can tomato paste
½ teaspoon garlic powder
1 ½ teaspoons dried oregano
½ teaspoon dried thyme
½ teaspoon dried Italian seasoning
Salt and pepper, to taste

Brown beef in 3-4 quart pan over medium heat. Drain fat. Add garlic powder, salt, and pepper. Stir and allow to cook for an additional 30 seconds to season meat.

Add tomato sauce, tomato paste, and herbs. Reduce heat to medium low and simmer for at least two hours. If sauce begins to bubble, reduce heat slightly.

Serve over angle hair spaghetti.

Note: Pictured is one of the sauces we sell at the farmers market. I took the basic recipe for Old Fashioned Beef Spaghetti Sauce, tweaked it considerably and added onions, minced garlic and carrots to make our Lamb Bolognese Sauce.

Lamb Bolognese Sauce

Lamb Bolognese Sauce

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