ANOTHER KENTUCKY POST: HOMEMADE SPAGHETTI SAUCE USING HOMEGROWN TOMATOES

Welcome back to another day of homesick ramblings.  We still have Kentucky, farm-fresh, homegrown tomatoes, and I'm still finding ways to use them. That may sound like a bad thing to some of you, but I'm happy.  Perhaps I'm just easily amused...

Anyway, tonight's experiment was homemade spaghetti sauce.  I thought it was wonderful, but at first, SuperHubby said it was "eh" and "missing something".  I said, "Yes, it is missing something; preservatives."                             

HOMEMADE SPAGHETTI SAUCE

Adapted from Better Homes & Gardens

1 1/2 lbs lean ground chuck

1 small onion, diced

1/2 green bell pepper, diced

1 clove garlic, minced

4 cups fresh tomato puree

1 6-oz can tomato paste

1/3 c red wine

2 Tbsp fresh parsley, chopped

1 tsp dried basil

1 tsp dried oregano

1 tsp dried marjoram

1/2 tsp sugar

1/2 tsp Kosher salt

freshly ground black pepper, to taste

In food processor, puree tomatoes. In a cast-iron Dutch oven, brown ground chuck with onion, bell pepper, and garlic.  Drain any grease that might have cooked out of the meat. Stir in the tomato puree, tomato paste, wine, parsley, and seasonings.  Bring to a boil; reduce heat and let simmer 15 minutes.  Serve over hot spaghetti.  

MUSIC TO COOK BY

Mike Farris  & The McCrary Sisters- "Trouble of the World"

Until next time, Happy Cooking!  : )

Cheerfulness oils the machinery of life! - Unknown