#2,014: One Pot Spaghetti (aka United Way Spaghetti)

I came across this recipe in a recent issue of Real Simple magazine, and since my family is a spaghetti loving group, I figured I'd give this recipe a try.  It actually makes so much sauce (or my husband added too little spaghetti!) that I used the leftover sauce to make pizza burgers the next night.  I think I was the biggest fan of this, and still think it could have used a little more seasoning.  I'm thinking next time I'll try 1 can of tomato sauce, and about 1 cup (or more) of spaghetti sauce.   We would definitely eat this again though. 

1 lb ground beef

1/2 onion, diced
2- 16 oz cans of tomato sauce
1 tsp dried basil

dried rosemary

dried oregano
1 1/2 cans (from the tomato sauce) of water
8 oz uncooked spaghetti noodles (I seriously think you can add closer to 12+ oz, but just watch to make sure there is enough water)
Salt, to taste

In a large pot, brown the ground beef and onion.  Add the remaining ingredients and stir to combine.  Simmer until the noodles are tender, about 20-25 minutes.  

#2,009: Fresh (and fast) Cherry Tomato Sauce

When you have a whole garden full of tomatoes, you make fresh tomato sauce!  I loved this recipe because it used ingredients I already had on hand (yes I had fresh basil) and I was able to make it so quickly.  This recipe takes less time to make than it does to make the pasta!  I loved this and I have made this more than once with my produce.  

1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Cook desired pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

Toss pasta with tomato sauce and basil. Top with Parmesan.

#1,592: Crockpot garden spaghetti sauce

I have A LOT of fresh tomatoes coming from my garden and I have already made salsa and pizza sauce, so it was time I made some spaghetti sauce as well.  I liked this recipe because it was simple and required throwing everything into the crockpot.  I didn't even bother sauteing the onions and bell pepper because I knew I was going to puree it after it was cooked.  One less pot/mess/step.

This got a little bit of mixed reviews from my group, but mommy's vote counts as most...and I loved it.  The seasoning is off a little (but I had to reduce the amounts because I didn't have as many tomatoes that the recipe called for) so I added more salt and basil for my liking, but overall so simple and really, really good.  My hubby wasn't a huge fan (but he likes a really thick, spicy and honestly gross spaghetti sauce...if you can call it that) because of the texture the seeds give it.  It was a great recipe to use up my fresh tomatoes though!!  I had to alter some of the ingredients because I didn't have 16 cups of tomatoes!  I only used about 60 large cherry tomatoes that I had from my garden.  

4 onions, chopped (I used one)
4 cloves garlic, minced (I used about 2)
1 green bell pepper, chopped
1/2 cup vegetable oil (I used about 1/4 cup of olive oil)
16 cups chopped tomatoes (I used about 60 large cherry tomatoes)
2 tablespoons dried oregano (I used about 1 tbsp)
2 tablespoons dried basil (I used about 1 tbsp)
1/4 cup chopped parsley
1/4 cup white sugar (I used about 1/8 cup)
2 tablespoons salt
3/4 teaspoon ground black pepper
1 (6 ounce) can tomato paste

Original directions:
In a small pan, saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add to slow cooker.  Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.  Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.

When ready to use sauce, stir in can of tomato paste.

My version:
Combine all of the ingredients except the tomato paste in a crockpot.  I used large cherry tomatoes and didn't bother to chop them up.  Cover and cook on HIGH for about 4 hours.  Tranfer to a blender or use an immersion blender to puree.  Season additionally to taste.  Add tomato paste to help thicken up the sauce (I needed the whole 6 oz can).  

#1,302: Homemade Crockpot Garden Spaghetti Sauce

I  planted a garden for the first time this summer and it is doing very well, especially my cherry tomatoes.  I eat as much as I can, I give away a bunch, but sometimes I still have a ton to eat/use.  So I searched the internet for a super easy way to make spaghetti sauce when I came across this recipe that required me to put everything in a crockpot and then blend it when done.  I didn't even have to peel the tomatoes.  I am loving this sauce...BUT since I didn't peel the tomatoes there are some long tomato skins throughout this recipe.  It doesn't bother me in the least, but this is not a recipe I could give to my family without them picking those pieces out.  So for me, this is a good recipe, for my family, I need to keep searching for another one.

6 cups diced tomatoes, skin left on or taken off (I used large cherry tomatoes and threw them in the crockpot whole, with the skins on...so easy!)
4 cloves garlic
1 red bell pepper, diced
1 green bell pepper, diced
1 large red onion, diced
1/4 c fresh basil
2 t dried oregano
salt and pepper to taste
crushed red pepper to taste
3-6 oz tomato paste (to thicken sauce if needed)

Combine all the ingredients in a crockpot and cook on low for 8-10 hours.  Place all ingredients in a high speed blender.  Blend until well combined.  If you blend longer it will make a thinner, smoother sauce.

#998: Paleo Meatballs in Homemade Marinara Sauce

I am the WORST meatball maker.  My Italian grandma and relatives would be very disappointed in my lack of meatball making skills.  My meatballs come out like very dense golf balls.  I normally bake my meatballs so they are healthier but my very Italian aunt told me I'm basically making meatloaves when I do that.  She said I need to cook them in the sauce.  So when I found this recipe, I decided I would follow most of it, but start the meatballs in a pan and then finish them off to cook in the sauce. 

I don't love these meatballs but they are very good.  They are just lacking flavor.  Next time I'm going to add fresh parsley (I used dried Italian seasoning this time) along with a tiny bit of grated parmesan. I loved the sauce though.  I will definitely be making that again.

Homemade Sauce:
2 (28 ounce) cans organic stewed or whole tomatoes (I used crushed tomatoes)
1 (6 ounce) can organic tomato paste (I omitted)
2 cloves garlic, minced
1/2 tsp. crushed red pepper
2 Tablespoons chopped fresh parsley or a liberal amount of dried Italian seasoning
I also added 6 fresh basil leaves

Puree ingredients in a blender or food processor.  Heat marinara in a skillet or sauce pan.  Bring to a boil and reduce heat to simmer uncovered while meatballs are cooking.  Marinara can be cooked ahead and stored in the refrigerator until ready to heat and eat.   


Paleo Meatballs:

2 lbs. lean ground beef
2 eggs, slightly beaten
1/4 cup almond flour (or 2 Tablespoons coconut flour)
1 onion, finely chopped
2 cloves garlic, minced
2 Tablespoons chopped fresh thyme
1 Tbs. chopped fresh parsley
1/2 teaspoon sea salt

In a large bowl combine all ingredients.  Pull on some latex gloves and mix with hands but do not over process it.  Cover the bowl and allow flavors to marinate in the refrigerator for an hour.  Form into small meatballs (about the size of a ping pong ball).

Preheat cast iron skillet.  Add a dash of olive oil.  Place meatballs in one layer, sides not touching.  Cook them one batch at a time, browning them on all sides.  Use a meat thermometer and cook meat to 160 degrees. (Overcooking causes dryness. Yuck!)  Remove meatballs to an oven proof dish and keep covered in a warm oven until all batches are cooked.  Serve meatballs in marinara sauce and garnish with extra parsley. 

 

#976: Zucchini Spaghetti Sauce

Since I made some homemade meatballs, I needed some spaghetti sauce to go with it.  So I went to my pantry in search of crushed tomatoes...I was all out.  But I did have a can of stewed tomatoes so I improvised and came up with my own spaghetti sauce recipe. 

Here's the bad part of this recipe...I don't measure.  I eyeball things.  So measurements below are in "shakes" not tsp or such.  Just make yours with whatever you like.

I was a little skeptical, but this is delicious.  It's a little chunkier than I like, so next time I think I'll just puree it with my immersion blender a little bit more.  This is good stuff, if I do say so myself!

1/2 zucchini, chopped fine
1-2 tbsp. olive oil
14 oz stewed tomatoes
2-3 shakes of onion powder
2 shakes of dried basil
2 shakes of dried Italian seasoning
1 tsp minced garlic (or more depending on your preference)

Sautee the zucchini in olive oil over medium heat for about 5 minutes to begin to soften.  Add remaining ingredients plus 1/3 c of water.  Bring to a boil, then reduce heat and simmer for 10 minutes.  Use an immersion blender to puree all of the ingredients.  Be careful not to puree too much of you will have a very smooth sauce (unless you like it that way).  Continue to simmer until desired consistency.