Meaty Tomato Sauce

 

Tomato sauce, in its simplicity is a tangy seasoned palette pleaser, add in other ingredients like spinach, onions, herbs, red wine, vodka, meat or a soy meat substitute and that enhances not only the flavour but the depth of something so fluid, so generously spoonable over any pasta... simply delectable and savoury. You can omit the meat, if you wish, it will still be a wonderful sauce for pasta and to dip pieces of a crusty Italian bread into or use it as a base for lasagnes and other saucy pasta dishes.  

Meaty Tomato Sauce

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1 tablespoon olive oil

1 lb. ground beef 

1 medium yellow onion, chopped

1 large can of low salt diced tomatoes

1 small tin of tomato paste

1 tablespoon balsamic vinegar

2 teaspoons Herbs de Provence 

1/2 teaspoon dried red chili flakes

salt and pepper, to taste

In a large deep fry pan over medium-high heat add the olive oil wait a few minutes for the oil to warm up then add the chopped onions. Stir and allow the onions to get semi transparent. Add the ground beef and using a wooden spoon break up the beef and mix with the onions. Stir constantly, allowing the beef to brown. Once the beef has browned add the can of diced tomatoes, tomato paste, balsamic vinegar, Herbs de Provence, red chili flakes and salt and pepper. Stir to combine together. Reduce heat to low-medium and allow to simmer for 20 to 30 minutes, stirring occasionally to prevent sticking. Taste and adjust the seasoning according to preference.  

     

Spaghetti with Spinach, Zucchini and Tomatoes

By far this is one of the best pasta dishes I have made. Spinach and crushed garlic are the key here and the universal zucchini complements all ingredients by adding texture, absorbing flavour and subtly enhancing taste.    

Spaghetti with Spinach, Zucchini and Tomatoes

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1 - 2 tablespoons olive oil

half a red onion, chopped

1 package of frozen spinach, defrosted and drained

1 zucchini, sliced into rounds then cut in half 

3 - 4 cloves of garlic, crushed

salt and pepper, to taste

2 fresh tomatoes, diced

1 small can low salt diced tomatoes

1 teaspoon oregano

a splash of balsamic vinegar

In a large sauce pan, add the olive oil and heat over medium high heat, add the chopped red onions, stir. Allow the onions to sauté a little, add a pinch of salt and stir occasionally. Once the onions are slightly softened add the crushed garlic, give a stir and after a few minutes add the spinach and zucchini, give a stir and add another pinch of salt and some pepper. Stir and allow to sauté together for a few minutes. 

Add the fresh diced tomatoes and the contents of canned diced tomatoes, including juices, oregano and the balsamic vinegar. Cover and allow to simmer over medium heat for 10 to 20 minutes. 

Cook pasta, of choice, according to package directions. Drain. Place the cooked pasta in a large serving bowl. Pour sauce over top of the pasta. Toss to coat. Serve. 

 

Hope everyone had a nice long weekend. We did. - JD 

Food Photo of the Day ~ Mushroom Bolognese

Tomato sauce is great however add mushrooms and you got one tasty mushroom bolognese pasta sauce. Make pasta sauce like you normally do however rather than sauté the quartered mushrooms before add the freshly chopped mushrooms to the already simmering pasta sauce. Let them cook and absorb some of the sauce then take a hand held blender and roughly blend or pulse the mushrooms through the sauce, do not over blend. I used a 454g pint full of mushrooms... so the more mushrooms the better; as when slightly blended they will create a nice thick sauce. 

Just a bit frosty here weather wise. Hope everyone had a good weekend! - JD 

Leftovers #34 ~ Pasta Bake

Reminiscent of lasagne without all the layers. Depending on how much pasta sauce you have leftover; it can be easily made into this pasta bake. Boil pasta noodles of your choice until tender or cook according to the package. I chose serpentini pasta. I cooked the whole 500g (1.1 lb) bag as I had a fair amount of sauce; when cooked, drain and placed into a large bowl add the leftover pasta meat sauce and stir to combine. Get a large oven proof baking dish and place some of the sauced pasta mixture inside the dish. Grate mozzarella cheese over top and spoon the rest of the mixture over it. Grate more mozzarella over the top and bake in a preheated 350ºF oven for about 15 to 20 minutes or until the cheese has melted somewhat. Shut the oven off and set the broil onto high and let the cheese bubble and slightly brown. Using oven mitts carefully remove from the oven and serve. 

Notes: if a bit short on sauce add some Passata tomato sauce to extend the sauce. Try using a different cheese. Add chopped fresh tomatoes and veggies. 

Hope everyone's week has been a good one. Just getting back into the swing of things after a much needed break and the start of school. Have a great weekend everyone! 
- JD    

Food Photo of the Day ~ Carrot Lentil Pasta Sauce

Steaming hot and delicious... herbed tomato sauce with grated carrots, and lentils. Adding  grated vegetables to a basic tomato sauce not only adds flavour but is a great way to add more vitamins and nutrients. My kids love grated carrot and zucchini. Adding lentils replaces minced/ground meat and gives it that bolognaise texture. Even meat eaters will welcome the change. Healthy, hearty and simple! 

Hope everyone had a good weekend, we sure did! - JD