I have always been a huge fan of almost all things pasta. It doesn’t matter if it is linguine, fettuccine, penne, or rigatoni. One of my favorite pastas, though, is just simple spaghetti. This was a favorite of everyone in my family, which is hard when you come from a family of seven! I was always amazed at how well her spaghetti turned out. I was even more amazed when she gave me the cookbook that she got the recipe from and I realized how simple of a recipe it truly was. The cookbook is called the More-with-Less Cookbook and it has become one of my favorite cookbooks to cook from. It is available at your Topeka & Shawnee County Public Library, along with many other wonderful cookbooks.
Basic Spaghetti or Pizza Sauce
Saute in heavy saucepan until tender:
2 Tablespoons of oil
2 cloves of garlic, minced
1/2 green pepper, chopped
1 onion, chopped
Add and saute until brown:
1/4-1/2 lb. ground beef (optional)
2 cups tomato sauce
3/4 cup tomato paste
1 teaspoon Worcestershire sauce
1 cup stock, beef, broth, or bouillon
1/4 teaspoon each oregano, basil, thyme, and cumin
salt and pepper to taste
Simmer over low heat for one hour.
As I usually do when I’m cooking, I will adjust the recipe depending on my preferences. For example, I really like a meaty sauce, so I will usually put a full pound of ground beef into my sauce. One of the additional options that the More-with-Less Cookbook suggests that I always follow is to add sauteed fresh mushrooms just before serving. I just saute them in a couple tablespoons of butter and stir them into the sauce right before I spoon it out over my pasta.
Be warned, this makes a lot of sauce, so you will need a pretty large sauce pan to make this. I usually end up with enough to feed myself and my husband several times, so be prepared for leftovers or to freeze some of the extra sauce. Enjoy!
(Recipe courtesy of More-with-Less Cookbook (25th Anniversary Edition) by Doris Janzen Longacre. Page 119. Herald Press. Scottdale, PA. Copyright 2000.)