Growing up, I looked forward to the nights when my mom make spaghetti and meat sauce for dinner, it was the best! In honor of Italy's World Cup victory this evening, I decided to celebrate by making mama's meat sauce! When Lee took his first bite (with 7 more to follow over the stove in about 10 seconds), he said: "this meatsauce make ah mama proud !!" and that I could "proudly serve this to his friend, Tommy Cosenza"...that is a compliment!
This recipe has no exact measurements. I usually feel glued to my cookbook, following it to the tee! Creativity rewards itself with this dish. I don't even know where the recipe comes from, but it doesn't matter, it's MAMA's ! If you have a dutch oven, this is a perfect recipe to use it for.
Lisa Braude's Meat Sauce
2 lb minced meat
mushrooms, 2 yellow onions, 1 red pepper
1 can crushed tomatoes (14 oz can)
1 can tomato sauce (small tin of Hunt's)
1 small can tomato paste
2 cloves garlic
crushed peppers or cayenne (whatever you prefer, less than an 1/8 tsp)
paprika
s&p
1. Brown vegetables & garlic
2. Break up minced meat and add. Toss around until meat loses pink color.
3. Add paprika, salt and pepper and crushed peppers
4. Add tins of tomatoes, sauce and paste. Stir.
5. Cover pot & let simmer for an hour.
After watching Giada this week, I learned the way to boil noodles properly.
1. Bring water with some salt to a boil
2. Add pasta with a bit of olive oil (so noodles don't clump together)
3. Cook until al dente
*I use whole wheat linguini on a regular night. For entertaining, whip out the white pasta !!
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