Thursday, August 15, 2013

If you never made your own spagetti sauce you are missing out on the best thing ever!! Read here to find out how and why it's so easy

I have never made my own spaghetti sauce before. I mean this isn't really from scratch scratch, we are not stewing our own raw tomatoes for hours upon hours like my husbands great grandmother would do at her house. Maybe one day I will do that when I am inundated with garden tomatoes galore. That part is done for us, but adding our own delicious flavorful veggies and meat is something we have complete control over and the best part is....tastes 100% better than any canned or jared spagetti sauce I have tried. I have tried ALOT of kinds and brands over the past 10+ years, I am sure you have too and while it seems easier to buy a jar or two to keep on hand at home. 1. It is expensive, especially the fancy more flavorful kind that still doesn't quiet taste that good later. 2. I never finish a whole jar and it ends up going bad in the fridge because I forget about it and mostly that is because it doesn't taste that great. 

It took me with the help of my food processor just 10 minutes to get everything together in the skillet cooking together and then after, just putting it all away and cleaning up. (If you don't have the kitchen gaget, put it on your list for Christmas this year or black Friday shopping list. Cutting up stuff and mixing together amazing meals is a pain without this great tool.) I had 4 days worth of emergency pasta sauce meals for when we had nothing else in the house or didn't want to 'cook'. Its amazing and I never want to do anything else again. It tastes that good and is way cheaper then wasting your money on sauce you don't like! Try it once, then you will know too. Its like making your own whip cream, I have not purchased store bought whip cream since. It is that good when you make it yourself. I will write up how to do that this weekend.

Spaghetti Sauce
1 lb ground beef
 1 zuchini
3 carrots
2 bell peppers
1 onion
1 large can spaghetti sauce (plain)
herbs from the kitchen/garden (basil, oregano, salt and pepper, rosemary)

1. Cut into medium sized 2inch long chunks all of the veggies and place into a bowl. If you have a food processor, fill the food processor with small amounts of the veggies and chop till the pieces are sized to your tastes. Once the veggies have been chopped, you remove the first round and place into the large skillet with the ground beef cooked on medium and then continue to chop in small batches till you are done and all the veggies are in the skillet cooking with the beef. (I found chopping the veggies in smaller batches kept giant chunks of carrot from not being cut up and left whole in the food processor because I filled it too full.)
2. Brown the ground beef with all veggies and then drain the grease. Add the Spaghetti sauce and stir to combine, also add any herbs you would like (basil, oregano, salt and pepper). Simmer for a few minutes. Divide into storage containers or Ziploc bags and Freeze. Thaw and reheat on the stove or microwave.
3. Put on whatever cooked pasta you like best! : )
This made enough spaghetti sauce for my husband and I to thaw out and use 4 different times. Boy it was nice when either he or I were not going to be home and the other person just had to one day ahead of time or in the morning before work pull the sauce out of the freezer. Make 10min pasta when we got home and add sauce. BAM! quick and super easy. A few slices of toast on the side with butter and a yummy, quick, low cost meal. 

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