Everybody tells me that I'm touched by His noodly appendage and that I should share my recipe and I've always been like, ".... Recipe? I don't measure...." So this last time I did and here it is, all the measurements are approximate.
2 heads-or bulbs, whatever-(about 22 cloves) of garlic, peeled
2 small-medium onions
1-1/2 tsp-1 TBS ground oregano
1 TBS ground parsley
1 TBS red seasoned salt**
1 TBS green season salt/complete seasoning***
1-1/2 tsp crushed red pepper
1 TBS ground basil
1 lb ground pork or lean ground beef
5-100g packs of tomato paste
~2 C water
4-200g packs of spaghetti
Start by putting the garlic and onions through a food processor until minced. Put the minced mixture in a hot saucepan and sweat them for a few minutes. Add the rest of the spices, mix, and cook for a few more minutes. Add in the meat stir into the spice mixture as well as possible. Stir the meat occasionally to keep it from burning and to keep it crumbled-the reason that I use lean meat is so that I don’t have to drain any fat off of it. When the meat is finished cooking, add in the tomato paste and stir until evenly mixed. Add water until the sauce is the consistency that you like-2 cups are normally perfect for me-stir until even. Turn off heat and cover. Cook spaghetti to desired done-ness, drain, mix with tomato sauce, and serve. Serves 7-10
**The one I use contains salt, paprika, garlic, mustard powder, onion powder, celery seed, ground cardamom, and cayenne pepper
***Contains Celery, onion, salt, and “spices”-I’m guessing garlic and more salt...
And as with MOST dishes containing a sauce, this is SOOOOOOOOO much better the next day. So I suggest making the sauce and refrigerating it to use for dinner the next night.
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