Spaghetti

[DeerMadness]

I saw Blanks lovely Spaghetti and decided we should do a recipe thread for America's beloved Italian food.
I made this in Alaska and my family always loved it.
1 1/2 cups chopped bell peppers
1 1/2 cups chopped onion
2 cups sliced mushrooms
1/4 cup olive oil
1 lb lean ground beef
1 lb Italian sausage
12 oz stewed tomatoes
24 oz tomato sauce
18 oz tomato paste
1/2 tablespoon garlic powder
1/2 tablespoon Oregano
1/4 teaspoon Cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon chili powder
1/2 teaspoon ground Cloves
1/2 cup brown sugar
2 or 3 bay leaves
Saute veggies in olive oil
Brown meat
Add it all together and simmer 90 minutes.
Serve over noodles

 

[Blank]

I've posted this before, but in a couple months it will be tomato and canning season again. I love home-made marinara when its in the freezer, but store bought is OK if you add lots of sausage, seafood, or veggies

Fresh Tomato Marinara
Ingredients


3 Tbsp EVOO
1/2 onion, chopped (leave large pieces for people with onion sensitivity)
10-12 large tomatoes, peeled and cut into big chunks. Approx. 8 cups
6 cloves garlic, minced. Can used 3 cloves minced, and 1 teaspoon garlic powder if desired.
1 bay leaf (remove prior to putting up and freezing)
1/2 cup red wine (preferably dry, if sweet, then adjust honey/balsamic glaze)
1 tablespoon honey (optional, if you use Balsamic glaze as it is already sweet)
2 teaspoons dried basil, or approx. 1 oz. refrigerated basil paste
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/4 - 1/2 teaspoon crushed red pepper flakes (heat level to taste)
2 teaspoons balsamic vinegar glaze, or more to taste

Directions
Heat olive oil in a stockpot over medium heat.
Cook and stir onion in hot oil until softened, about 5 minutes
Add tomatoes, garlic, and bay leaf, on medium heat.
Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
Mash tomato mixture, until finely mixed and liquid. Remove any visible stems or debris from the center of the tomatoes.
Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, celery salt, and crushed red pepper into the tomato mixture
Bring again to a simmer and cook until herbs have flavored the sauce, about 30-60 minutes more.
Stir balsamic vinegar glaze into the sauce, to taste.

 

[Blank]

Thought I had some in the freezer to take a picture, but was out. Had to go on the web and find a stock picture. One of the things we love is these breadsticks. Very similar to Olive Garden, and you can top with butter, parm, and garlic. Usually find at WalMart or Kroger/Fred Meyer

 

[DeerMadness]

I've posted this before, but in a couple months it will be tomato and canning season again. I love home-made marinara when its in the freezer, but store bought is OK if you add lots of sausage, seafood, or veggies

Fresh Tomato Marinara
Ingredients


3 Tbsp EVOO
1/2 onion, chopped (leave large pieces for people with onion sensitivity)
10-12 large tomatoes, peeled and cut into big chunks. Approx. 8 cups
6 cloves garlic, minced. Can used 3 cloves minced, and 1 teaspoon garlic powder if desired.
1 bay leaf (remove prior to putting up and freezing)
1/2 cup red wine (preferably dry, if sweet, then adjust honey/balsamic glaze)
1 tablespoon honey (optional, if you use Balsamic glaze as it is already sweet)
2 teaspoons dried basil, or approx. 1 oz. refrigerated basil paste
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/4 - 1/2 teaspoon crushed red pepper flakes (heat level to taste)
2 teaspoons balsamic vinegar glaze, or more to taste

Directions
Heat olive oil in a stockpot over medium heat.
Cook and stir onion in hot oil until softened, about 5 minutes
Add tomatoes, garlic, and bay leaf, on medium heat.
Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
Mash tomato mixture, until finely mixed and liquid. Remove any visible stems or debris from the center of the tomatoes.
Stir in red wine, honey, basil, oregano, marjoram, salt, black pepper, celery salt, and crushed red pepper into the tomato mixture
Bring again to a simmer and cook until herbs have flavored the sauce, about 30-60 minutes more.
Stir balsamic vinegar glaze into the sauce, to taste.

I will try. I want to make different foods the older I get.

 

[Lou (Louis)]

Mushrooms are the key.
Porcini.
Morels might work…