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Tuesday, July 20, 2010

spaghetti sauce

When I first started cooking in cast iron, I was reluctant to make my spaghetti sauce in it.

I still wouldn't make "from scratch with real tomatoes" sauce in cast iron, but spaghetti sauce from "already made" tomato sauce is not a problem.

Brown 93% lean ground beef*, chopped onions, minced garlic, and sliced mushrooms OR sliced zucchini OR eggplant (or all three) in the skillet. Add italian seasoning, onion powder, garlic powder, black pepper. Anchovy paste is optional.

*If it's 93% you don't have to drain before adding the sauce. Otherwise, you do.

Add a can of diced tomatoes, drained.

Pour over your sauce. This could be homemade sauce, or from a jar. Simmer. Add parm cheese.

Slice french bread, butter it, add parm cheese, onion powder, garlic powder, dried minced garlic. Into the oven at 250.

Of course boil your noodles in a separate pot. Use water or chicken broth.


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