• Spaghetti with Meat Sauce

    • Boy, I hope you guys enjoy this blog post. I almost wrecked my husbands car coming home from the grocery store thinking about it, really, or was I daydreaming about him? He’s HOT it could have been either way I can’t remember! Tonight is spaghetti night! We love spaghetti in our house (well I should say we love MY spaghetti). So, tonight when I asked my husband what he wanted for dinner he answered either burgers or spaghetti. I know how much he loves spaghetti and I adore him so even though it’s 100 degrees I put spaghetti together for my sweet man! Spaghetti is one of those meals that I cannot bear to eat at a restaurant. I have yet to find a restaurant who makes spaghetti that is not bland and hasn’t cooked the noodles so much that they have become mush. Most people have a favorite spaghetti sauce recipe, what is yours? Here’s mine: (quick disclaimer….please try to look past the canned sauce that’s a project I’m working on and the dried spices…it’s hotter than heck here right now and I’m feeling sluggish). Either way I think if you make this recipe you will be pleased.
    • Shauna’s spaghetti:
      Ground turkey, sweet italian sausage, beef (I like to use the Italian sausage but tonight I used turkey)
      1 cup chopped onion
      1 chopped green bell pepper
      2 cloves of garlic minced
      1 handful sliced cremini mushrooms
      1 bay leaf
      (occasionally I will throw in some carrots I have thrown in the food processor, you know extra nutrition for the kiddos)
      (occasionally I will throw in 3 slices of chopped and rendered bacon, it gives the spaghetti a nice smoky flavor)
      1 tsp dried sweet basil (1 tbsp fresh)
      1 tsp dried oregano (1 tbsp fresh)
      1/2 tsp marjoram
      1 bay leaf
      5 or 6 allspice berries smashed (put them under your bottle of allspice and smash them with the bottle)
      sugar to taste
      salt to taste
      2 14.5 oz cams cut up tomatoes
      1 15 oz cam tomato sauce
      1 6 oz can tomato paste
      The glass of 7 Deadly Zins is not one the ingredients…:-)Directions:
      Splash some olive oil into a stock pot, warm at medium high heat and throw in the garlic, onions, peppers and mushrooms. When the onions are translucent throw in your meat choice and cook until brown. Drain fat. Throw in all the other ingredients (the glass of 7 Deadly Zins is not one of the ingredients, though a splash or two might taste good). Bring to a boil, simmer for 30 minutes on low. I serve this over whatever pasta we are in the mood for with a good artisan bread and a caesar salad. What do you serve with your spaghetti? I also freeze the leftovers. It is so much better the second time.
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