The BEST spaghetti sauce ever!

I have a horrible confession to make – up until last year I always bought Ragu bottled pasta sauce, I would always add a little of this and a little of that and cook it on low for hours until it tasted “just right” but it was never all mine.

Barry had been hounding me for years to make it from scratch, “you’re a great cook, you can do it, c’mon honey”.  I have to admit it did always bug me that while I was striving to get away completely from processed food I would still buy Ragu in bulk.

I FINALLY gave homemade sauce a try and it was a smash hit.  Of course I never make it the same way twice and actually writing a recipe seems weird but here it goes.

 

1 pound ground beef or turkey (I use beef)

1 pound Italian sausage, sweet or spicy

1-2 tablespoons Worcestershire sauce

Some olive oil depending on how lean the meat is

4-6 garlic cloves, minced

1 large chopped onion

4 cans tomato sauce – 15 ounce

2 cans of tomato paste – 6 ounce

1 large can of diced tomatoes – 28 ounce or 2 – 15 ounce cans

2 (6 ounce) cans tomato paste

2 teaspoons basil

1 tablespoon oregano

2 teaspoons Italian seasoning

1 tablespoon brown sugar

Red wine – to add to, drink while preparing or to drink with dinner

Brown Italian sausage and ground beef together. Add onions. Drain if needed. Add the rest of the stuff and simmer on low for a long time. You can add either water or wine depending on your preference for the sauce. I’ve found if I add a lid or cook in the crock-pot I don’t need to add water. Enjoy over your favorite pasta or if eating low carb zucchini noodles or spaghetti squash and bask in the compliments.

This will make a ton, at least two meals but probably 3 depending on how many people your feeding.

Give it a try and let me know what you think.

 

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Dad’s Green Chili

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Way back in 2004 (10 years!!!),  I began following Bill Philips and Body for Life.  I was learning that healthy didn’t need to mean nasty and dry and boring.  This amazing recipe, from the Eating for Life Cookbook, is a family favorite and perfect for the cool days of fall and winter.  Barry doesn’t like hominy so I always separate the soup base prior to adding the hominy and add pinto beans instead.

Dad’s Green Chili

  • 8 c chicken broth
  • 1 onion finely chopped
  • 2 lbs chicken breast
  • 2 packages Knorr roasted chicken gravy mix
  • 21 ounces mild green diced green chili
  • 6 cloves garlic minced
  • 1/2 c fresh cilantro chopped
  • 1/2 tsp cumin
  • 2 jalapenos seeded and chopped
  • 28 oz drained white hominy
  • Flour tortillas
  • 1 tomato diced
  • 1/2 cup sour cream

Directions:  In a large pot combine broth, chicken and onion. Heat to boiling reduce to low and simmer 20 minutes or until  chicken is done. Remove chicken to cool. Use whisk to blend gravy mix into broth. Add chili, garlic, cilantro, cumin, jalapenos and hominy. Bring to a boil over med. Heat then reduce heat to low. Shred the chicken, add back to broth, cover and simmer for 40 minutes. Serve with tomato, sour cream and flour tortillas if desired.

Paleo Taco Dip

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I really have a thing for Mexican-ish food and while I don’t follow the Paleo lifestyle exactly I really LOVE the recipes.

Anyway, here’s a link to a pretty cool idea from EveryDayMaven.com.  Taco Dip with Plantains or if you’re not Paleo, tortilla chips (I still use organic ones since I’m a bit skeeved by GMO’s and all).

Taco Smash from Paleo Girl

As I’ve been trying to eat healthier I have been spending time searching Paleo websites – now I’m not strictly Paleo BUT there are some yummy recipes that suit me to a T – this is one of them.

Taco Smash from PaleoGirlsKitchen.com

Prep time: 12 minutes
Cook time: 25 minutes
Serves: 4

Smash
2 sweet potatoes, peeled
1 carrot, peeled
1 small turnip, peeled
sea salt
pepper

Taco Meat
1 lb ground beef
1 ½  tablespoons chili powder
1 teaspoon cumin

½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika

½ teaspoon crushed red pepper (or less if you don’t love spicy)

Toppings
2 small avocados, sliced
1 roma tomato, diced

¼ cup cilantro, minced

⅓ cup white onion, diced
hot sauce!

1. Cube the sweet potato, carrot, and turnip. Cover them with water in a pot. Bring the water to a boil, and cook for 20 minutes. Drain the mixture. In a large bowl, combine the vegetables, sea salt, and pepper. Mash them together.

2. In a medium frying pan over medium-high heat, brown the beef, breaking it up into crumbles. Mix in the chili powder, cumin, garlic powder, onion powder, paprika, and red pepper as the meat is browning.

3. To assemble: put a scoop of smash on a plate. Top with ¼ of the meat mixture. Sprinkle with the toppings!