Tuesday, August 16, 2005

I get most improved

I posted a review of EarthBound - my favourite video game of all time - on the EGS website, which people are welcome to examine. Other than that, today was full of reading and making pasta sauce.

When I was a kid, my mom & dad had a recipe for spaghetti sauce that they used pretty much to the exclusion of all others: I didn't realize that there were any other kinds until I was six or seven. I remember the first time I made the recipe by myself; the index card it was printed on was spotted with tomato sauce and the writing had faded over the years. It makes a lot of sauce, though, and I can't fit that much sauce into my tiny freezer. So I made a quarter-sized, half-remembered version of it that is pretty good, if a little spicier than the version I had as a kid. It's not going to win any awards or anything, but if you're interested, here it is.

The Doc's "Default Spaghetti Sauce"

1/2 lb lean ground beef

1 tsp salt
1 tsp pepper
1 med onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced

1-14 oz. can tomato sauce
1-28 oz. can diced tomatoes, half-drained
1 tin of tomato paste

3/4 tsp salt
1/2 tsp crushed chili
1 tsp pepper
1 tbsp sugar
3/4 tsp dry oregano
1 tsp dry basil
1/4 tsp celery seed
a few shakes of hot sauce (I used Louisiana Chipoltle Sauce)
1 tsp balsamic vinegar

1-8 oz. can mushrooms, drained
1 small zucchini, grated

In a large saucepan, brown meat, salt, pepper, and onions over medium heat. Drain off most of the fat; add garlic and cook for 1 minute. Add tomatoes and sauce; cook at high until boiling. Stir in spices, then put on the lid and cook on low for 15 minutes. Add mushrooms & zucchini and cook uncovered for another 15 minutes.

Tastes like home. And tomatoes.


Sylvana said...

That sounds like an Iron Chef sauce.

Shannon said...

Iron Chef, hee hee, What's the secret ingredient?

Doc- I've never had celery in spaghetti sauce, but I like the idea of adding vinegar. Maybe I'll just give this recipe whirl next time I make sauce.