Creative Cooking – Covid Coping – June How I Make My Spaghetti Sauce

Using my Corning Ware dutch oven that I’ve had for probably 40 years, I start off with about 2 tablespoons of olive oil, and half a pot of chopped onion and mixed bell peppers.  I cook them for several minutes to soften, then drop in a pound and a half of the leanest ground beef.  (This time I also used some ground pork, which in hindsight I should have cooked first and added after I had drained it.)  Break up the ground meat and cook it completely.  The vegetables get a little softer in the process.  Then I add chopped mushrooms and garlic, and all the Italian seasonings.  Then a can of chopped tomatoes, tomato sauce, and tomato paste.  (I prefer using crushed tomatoes, but didn’t have them this time.)    Then I put the lid on, and let it simmer for up to several hours.  Or you can eat immediately if you’re in a hurry.  For me, I pour the sauce over either gluten-free pasta, or spaghetti squash.

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