Home > Recipes for Living Almost Large--Homemade Spaghetti Sauce--Cooking Class 1

Recipes for Living Almost Large--Homemade Spaghetti Sauce--Cooking Class 1

November 3rd, 2021 at 12:52 am

LAL wanted the recipes from my last meal plan, so I am going to try to get them up as I can.  I was hoping to sit down and do them all at once, but I just don't know that I have the werewithal to do that right now, so I'll get them up as I can.  This recipe is versatile and amounts depend on how much spaghetti you want to use.  You said in your post that you want meals big enough to be eaten two days in a row and this will do that.

Now I usually do a pound and a half of spaghetti to get us a meal for one night and leftovers for two lunches.  If you want enough for two meals, you'll likely need to do two pounds for a family of 4 or two and a half for a family of 5.  These amounts would differ if you have young kids.

So for every pound of spaghetti you cook you need one pound of ground meat, 1 large diced yellow onion, 2 tbsp minced garlic (from a jar is fine) 1 pint of diced tomatoes, 2 pints of tomato sauce, 1 6 oz can of tomato paste, onion powder, garlic powder, salt, pepper, and Italian seasoning.

Start by browning your ground meat on medium heat (350°F).  Sprinkle it with onion powder, garlic powder, salt, pepper, and 1 tbsp of Italian seasoning or to taste.  You don't need to cook it all the way through, just until it is no longer visibly pink.  It will finish cooking in the sauce.  Right now you are just getting that nice brown flavor.  Remove the ground meat from the pan and drain the fat.  Add some olive oil to a large pot and start cooking your onions.  Meanwhile, drain your diced tomatoes.  The onions will take about 15 minutes to saute to the right consistency.  Some browning is good.  After the 15 minutes is up, get your water for the spaghetti ready.  Add enough salt to the water to make it taste like the sea, and turn it on high.  Cover with a lid.  Add spaghetti when it comes to a full boil and cook according to package directions.

Meanwhile add the garlic to the onions and saute for 1 minute, stirring constantly so garlic does not burn, then add the tomatoes and cook for 5 minutes.  Add tomato sauce, onion powder, garlic powder, salt, pepper, and Italian seasoning to taste (no this is not too much seasoning) and once stirred in add tomato paste.  Make sure the tomato paste is absorbed into the sauce and doesn't stay in clumps.  You may have to press it out flat against the bottom of the pan and stir it into the sauce several times.  Once all the clumps are out, add the meat into the sauce.  Turn down to a simmer.  Put a lid on your pot as the sauce will spit like a mud pot at Yellowstone.  Stir every couple of minutes for ten minutes, then taste your sauce and do your final adjustment on seasonings.

Drain your spaghetti and put onto plates, then top with the sauce.  Serve with a salad or other green vegetable.

Stir every couple of minutes.

1 Responses to “Recipes for Living Almost Large--Homemade Spaghetti Sauce--Cooking Class 1”

  1. LivingAlmostLarge Says:

    thank you!

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