Sunday, September 26, 2010

Meat Sauce for pasta $4.76

When I was growing up in a small town in Wisconsin, where eveyone eats meat for every meal, and dinner is for family and fellowship - and we have funny things like spaghetti feeds and casseroles, i did not know, seriously, that people ate spaghetti without meat. REALLY, a marinara must be something that you pour over chicken on top of your pasta. We ate the following ... and we loved it. and sometimes we doubled up on the mushrooms, and sometimes we used ground venison instead of ground beef. that's total change. And trust me we NEVER used shiritake noodles instead of pasta!

1 1/2 to 2 lbs lean ground beef 2.29
1 medium onion .30
1 14 oz can diced tomatoes .69
1 8 oz can tomato sauce .49
1 can mushrooms .49
1/3 cup brown sugar .10
2 tbsp worchestershire sauce.20
1 tsp oregano .05
1 tsp basil .05
1 tsp minced garlic or 1/2 tsp garlic powder .10

in a large frying pan or dutch oven brown the ground beef (which is broken into small pieces) and onion. Drain if necessary. Add everything else and allow to simmer for as long as you can. 30 minutes is pretty much the minimum, 2 hours is ideal. If possible, make, simmer for 30 minutes, then refrigerate and reheat the next day for super flavor-filled meat sauce.

Serve approximately 1/2 cup serving over cooked spaghetti or vermicelli. A salad and garlic bread with this sauce would constitute a Wisconsin Spaghetti Feed...oh, and chocolate milk (really?).

Here it is "Kid style"

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