Sunday, May 2, 2010

Eureka Spaghetti Sauce

I crave spaghetti and meatballs on a fairly regular basis. I try and try to make the spaghetti sauce I crave, but cannot achieve it--until now.

This is the spaghetti sauce I made this evening. Here's the thing, though: very rarely do I follow a recipe. I just like to cook my way. So the measurements are approximate.

Eureka Spaghetti Sauce

2 Tbs. olive oil
1 medium onion, diced
3 ribs celery, diced
2 large cloves garlic, diced
1 lb. ground beef
1 can (6 oz.) tomato paste
2 cans (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes
1 tsp. dried oregano
1/2 tsp. ground dried thyme
1/4 tsp. garlic powder
2 tsp. onion powder
2 tsp. granulated sugar
1/2 to 3/4 cup red wine
1/4 cup fresh basil, minced

Heat a large skillet or pan over medium heat. Add the olive oil. When warm, add the onion, celery and garlic. Cook, stirring often for 5 minutes. Add ground beef, and cook until no longer pink. Add tomato paste, tomato sauce and diced tomatoes. Cook until heated through. Add oregano, thyme, garlic powder, onion powder, granulated sugar and red wine. Cook for 20 minutes. Stir in basil when ready to serve.

This is the spaghetti sauce I have been looking for. I will have to try it with meatballs, but this is IT. I think the secret of the sauce is the red wine.

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