Wednesday, June 07, 2006
A simple meat sauce
Spaghetti Meat Sauce
Farm Journal’s Country Cookbook 1959,1972
1 large onion, chopped
1 clove garlic, minced
¼ c. salad oil
1 lb. ground beef
2 ½ c. tomatoes or 1 (1-lb.) can I used a 28-ounce can or organic tomatoes
1 6 oz. can tomato paste
1 c. water
1 tsp. salt
½ tsp. pepper
1 bay leaf
Sauté onion and garlic in hot oil. Add meat and cook until browned. Add remaining ingredients; simmer slowly about 1 hour.
Makes 6 servings
I know, this is rather simple. But I wanted to show everyone that sometimes simple works. I wanted a recipe that captured the basic essence of a good meat sauce. I wanted something that wasn't over-adorned. Okay, I just didn't want to make another trip to the grocery store and I had everything to make this.
This was simple and good, what more can I say? Not much different from what I might have freestyled in my pre-blogging days. I probably would have thrown in more spices but I didn't really miss them. I thought this had a nice clean flavor, with a nice sweetness from the tomatoes but not overly sweet like some jarred pasta sauces. I put it over some Dreamfields linguine and topped it with some freshly grated Parmesan.
The Farm Journal has not disappointed me yet. I need to find more of their cookbooks for my collection.
So last night was recipe planning night and I didn't get very far but I realized my problem is that I focus too much on main courses. I'll probably be repeating a lot of old recipes next week for the main course and posting about other things. This week I made Ham Steak with Spicy Mustard Sauce again, not because it knocked my socks off the first time but because I had everything to make it and it was pretty good.
Question of the Day: What recipe/product do you use as your basic pasta sauce?