< link rel="DCTERMS.isreplacedby" href="http://pointprogression.powerblogs.com" /> < link rel="DCTERMS.isreplacedby" href="http://pointprogression.powerblogs.com" /> Point Progression: Recipe: Home-Made Spagetti Sauce

Wednesday, May 11, 2005

Recipe: Home-Made Spagetti Sauce

I figure everyone can always use a good recipe, so as I come up with some from time to time I'll be posting them. Feel free to rant at me for the horrors, or angels, I've unleashed after you make it and decide what you think, but remember that I happen to think they all taste pretty nummy...

- 16 oz tomato puree (½ water, ½ tomato paste, whipped with an egg-beater)
- 1 pound ground sirloin
- 2 small ripe tomatoes - diced
- ½ medium white onion – fine diced
- 2 cloves fresh garlic –fine diced
- 3 sprigs of fresh oregano, stripped off the stem
- 3 sprigs of fresh basil, stripped off the stem
- pinch of garlic powder to taste
- pinch of ground oregano leaves to taste
- pinch of ground basil to taste
- 1 tsp salt
- 1 tbsp olive oil

The dried spices are just to lower the amount of time the sauce has to simmer to develop a full flavor, as well as to heighten the taste of whichever seasoning you find you like best.

1. Heat the olive oil in a large skillet
2. Add onion and cook until translucent. Do not brown
3. Add ground sirloin and cook until done, making sure the meat is crumbled when done
4. Add tomato, garlic, and fresh oregano and basil and simmer 2 minutes
5. Add tomato puree, salt, and dried spices and simmer covered for 1-2 hours, or until desired potency. Stir occasionally to avoid bottom burn.
6. Serve with some garlic bread and your preferred spaghetti noodles. Makes enough for 3-4 people.

-if the sauce gets too thick just add a little water and stir it in.
-only use a small amount of dried seasoning until you figure out how much you like.
-save a little of the fresh herbs to sprinkle on top of the served dinner, it adds to the “chef style” effect.


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