Spaghetti Sauce.
May. 28th, 2019 10:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crazychicknladyThe original recipe called for about 3 cans of sauce to half a pound of ground beef. Those proportions have shifted and the size of the batch I make has grown as my children have grown.
The more ground beef you add, the meatier the sauce. When we were younger and broker, I would use less meat to sauce to add more food with less cost.
Now, usually:
9-11 cans sauce (8 oz). Salted and unsalted.
2-4 lbs ground beef. 15% fat is my favorite.
Garlic salt.
Garlic powder.
Onion powder.
Pepper.
Italian seasoning.
As usual, my seasonings are to taste.
Cook ground beef thoroughly, breaking it into mixed sized chunks. Drain fat. Add tomato sauce and seasonings. Cook for at least half an hour to get everything to cook together. Mix occasionally. Sauce can be left on low for hours if needed.
Generally use an equal number of salted to unsalted tomato sauces. If you decide on an odd number of sauces, the extra is usually unsalted (though if I taste the sauce after adding the seasoning and think it needs more salt and sauce, I'll add a salted one).
I used to hate sauce on my noodles as a kid. My favorite way to eat noodles was to fry them in butter after boiling, then add shredded cheese, or just salt. My kids still like them that way, and my husband still thinks that's weird. One of my grandmothers (Dad's Mom) used to serve her noodles in a casserole pan with the sauce mixed in. I hated how that tasted (choked it down anyway, because you didn't waste food in those days). It wasn't till college that I finally understood the point of spaghetti sauce. My now hubby, then boyfriend, made me spaghetti with meat sauce. I think in my entire life, up to that point, I had only ever tasted marinara. Meat sauce was magical.
I've modified his recipe over the years to what it is today. When I was pregnant I added the no salt cans. Laziness switched his chopped garlic to powder. Our friend R (old friend of M from his home town) introduced me to the concept of onion power, so S started being able to eat my sauce (she couldn't stand chunks of onion).
Today it is a staple in our house, and C's favorite thing I make. Extra sauce usually gets eaten as leftovers. It can, however be frozen if needed, or turned into a casserole, which I will cover in another post.
The more ground beef you add, the meatier the sauce. When we were younger and broker, I would use less meat to sauce to add more food with less cost.
Now, usually:
9-11 cans sauce (8 oz). Salted and unsalted.
2-4 lbs ground beef. 15% fat is my favorite.
Garlic salt.
Garlic powder.
Onion powder.
Pepper.
Italian seasoning.
As usual, my seasonings are to taste.
Cook ground beef thoroughly, breaking it into mixed sized chunks. Drain fat. Add tomato sauce and seasonings. Cook for at least half an hour to get everything to cook together. Mix occasionally. Sauce can be left on low for hours if needed.
Generally use an equal number of salted to unsalted tomato sauces. If you decide on an odd number of sauces, the extra is usually unsalted (though if I taste the sauce after adding the seasoning and think it needs more salt and sauce, I'll add a salted one).
I used to hate sauce on my noodles as a kid. My favorite way to eat noodles was to fry them in butter after boiling, then add shredded cheese, or just salt. My kids still like them that way, and my husband still thinks that's weird. One of my grandmothers (Dad's Mom) used to serve her noodles in a casserole pan with the sauce mixed in. I hated how that tasted (choked it down anyway, because you didn't waste food in those days). It wasn't till college that I finally understood the point of spaghetti sauce. My now hubby, then boyfriend, made me spaghetti with meat sauce. I think in my entire life, up to that point, I had only ever tasted marinara. Meat sauce was magical.
I've modified his recipe over the years to what it is today. When I was pregnant I added the no salt cans. Laziness switched his chopped garlic to powder. Our friend R (old friend of M from his home town) introduced me to the concept of onion power, so S started being able to eat my sauce (she couldn't stand chunks of onion).
Today it is a staple in our house, and C's favorite thing I make. Extra sauce usually gets eaten as leftovers. It can, however be frozen if needed, or turned into a casserole, which I will cover in another post.
