Tuesday, July 12, 2011

Spaghetti, Spaghetti

              We are spaghetti lovers at our house (at least I am), and we tend to eat it a lot.  This is a recipe for meat sauce, using either hamburger or Italian sausage.  We almost always use hamburger, so sausage is a special treat but surprisingly my brother announced that the hamburger was better (but I think that is because I didn't  taste it to see what it needed before I served it).  We love freshly grated Parmesan cheese on ours.  Our recipe also calls for just a little sugar, you don't want too much, that would make the sauce sweet, but it takes off the sour edge of the garlic,  tomato's acidity (this is not scientifically speaking, its just a guess, because I have no other ideas as to why it makes the sauce taste so much better).

 The recipe is simple: cook onions, dump in hamburger, dump in the rest of the ingredients, taste, serve.  It's pretty basic.  If necessary, you could probably use dry onions, but I have no experience with that.

1 onion (you can use a half of a large onion, a small onion, or a whole large onion, or whatever you want)
1 lb. hamburger or Italian sausage (1 and a half pounds of meat works too)
1 can tomato paste
2 cans diced tomatoes
1 can tomato sauce
1 1/2 tablespoons minced garlic (or to taste, we just use a heaping spoonful)
Italian Seasoning
Red Pepper (optional)
Salt and Pepper
A Spoonful (or two) of sugar (helps the medicine go down)

First chop up the onion. Cook in the pan at medium high heat until the onions turn slightly clearish and translucent.

Add the hamburger and cook it until it has browned. Then add all the tomato products, and garlic.  Add the amount shown of each spice (except for the red pepper, add less of that) or more or less or to taste.

It is essential to taste it to see what it needs more of.

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