Hearty Pasta Sauce

Spaghetti is a main-stay in most households and ours is no different.  It's the first dish to be put on our weekly menu.  We always have it with Poppy Seed Garlic Bread .  I start with a jarred sauce to save on time since spaghetti is usually the dinner I save for nights when we are a bit rushed.  Look for a jar with ingredients you would use at home and no high fructose corn syrup.  I usually use a mushroom or Italian garden variety to get more veggies into my kiddos.  Sometimes we add in a can of kidney in place of or in addition to the meat.

photo source

2 jars marinara sauce

1 package pasta in your favorite shape

1 lb. ground beef, turkey or italian sausage

1 can kidney beans rinsed and drained (optional)

1 onion, chopped

1 clove garlic, minced

2 tsp. Italian Seasoning

Brown the meat and onions in a large sauce pan.  Drain.  Add garlic and Italian seasoning, sauteeing 1-2 more minutes.  Add sauce and beans if you're using them and simmer on low for 20 mins.  Meanwhile cook the pasta according to the package directions in salted water.  It's important to salt your pasta water because this is the only time you can season pasta and have it actually absorb the flavor.  I've even heard of chefs that take a spoonful of the pasta sauce and stir it into the cooking water to add more flavor.  If you try this, let me know what you think!

Serve sauce over hot pasta with bread and Caesar salad.



Two Applesauce Variations

My family and I are leaving for the Bahamas for Christmas (I still can't believe it!) and I had a box of apples that I knew wouldn't keep until we got home.  So, I decided to break out the apple-peeler-corer-slicer and make some homemade applesauce!  If you like to cook with apples and don't have one of these tools you've gotta get one!  I literally peeled, cored and sliced 24 apples in less than 10 minutes.  You can find one here.

worth its weight in gold!

Little Brother, my helper today in the kitchen ♥

I made two variations of my basic applesauce recipe which you will  find below.  The kids and I ate some warm right out of the pot, and the rest went into freezer bags for later. 

 You'll need:

4 lbs. apples, peeled, cored and sliced (about 12 apples)
1 c. water
1-2 cinnamon sticks (if desired)
1/2-1 c. sugar (brown sugar is nice, too!)

Prepare apples being sure to remove any seed bits that your corer might have missed.  Combine with all other ingredients in a large saucepan and bring to a boil.  Cover, reduce heat to simmer for about 30 min. till apples are tender.  The thinner your slices the faster it will cook.  Remove from heat and using a hand blender, blend until you reach your desired texture, being sure to remove any cinnamon sticks first.  If you don't have a hand blender, you can press the pulp through a sieve or food mill.  I've even used a potato masher which produces a nice, chunky sauce.

Enjoy warm, pop in the fridge, freeze or pack into sterilized jars and process in a boiling-water canner for 15 mins. for pint-sized jars.  You'll get about 3 pints of sauce.

VARIATIONS

Browned Butter and Cinnamon:
tastes like apple pie!
In a small saucepan heat 1 stick of butter (1/2 cup) over low heat until melted.  Continue cooking until it turns a golden brown.  Add to apples along with the sugar and cinnamon sticks (you could probably use ground cinnamon as well.)

Maple:
perfect for pancakes!
Prepare as in basic recipe, substituting real maple syrup for the sugar.

Slow Cooker Ketchup

This ketchup is simple, made with ingredients you have on hand, and makes a wonderful gift.  It is excellent on meat loaf.  I hope you try it!

1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
1 onion, chopped
1/2 c. cider vinegar
1/4 c. firmly packed brown sugar
1/2 tsp. dry mustard
1/4 tsp. allspice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/8 to 1/4 tsp. cayenne to taste
a few grinds black pepper
salt to taste

Combine the tomatoes, tomato paste and onion in a food processor and process until smooth.  If you have a hand blender you can do this step right in your slow cooker.  Add the vinegar, brown sugar, mustard and spices.  Pulse to combine.  Add to slow cooker.  Cover and cook on high for 2 hours, stirring occasionally.  Remove the lid and continue cooking on high for another hour or so until it reaches the desired consistency.  You want it to plop off of the spoon. 

Store in a clean quart sized jar in the fridge.  It will keep for up to 2 months.  Be sure to make something to serve it on the night you make it- it is excellent warm!