My Favourite Italian Spaghetti Sauce
- 1 lb. ground veal
- 1 lb. ground beef
- A little olive oil
- 2 cloves garlic, minced
- 1 large onion, cubed
- Salt & pepper for taste
- 2 small tins tomato paste
- 2 large tins of Italian tomatoes
- A little water (for desired consistency)
- 1 tsp. chicken flavouring
- 1/2 stick cinnamon
- 2 cloves
- 1 large bay leaf
- A lot of: sweet basil, oregano or Italian seasoning
- A little: thyme, dillweed, tarragon, marjoram, parsley & nutmeg
Brown the meats well in a little olive oil; when meat is browned, drain excess fat, then add garlic and onion and mix thoroughly. Grind salt & pepper to taste into meat mixture. Add all remaining ingredients.
Simmer for one hour, or until all is cooked well.
This is a recipe that you can tweak to your own taste. Sometimes I add vegetables to the sauce — sliced mushrooms & celery sticks cut into 1/2 thick pieces work well.
Double the recipe and freeze in serving size portions, for future use.
KitchenAid Stand Mixer with Pasta Attachment
Process a batch of dough into pasta with ease. The thick noodle cutter and angel hair pasta cutter included in this companion set, cut thick pasta dough sheets into egg noodles and thin sheets into angel hair.
The Garlic Twist
This is the best way I've come across to mince garlic. Called the next generation in garlic tools, the Garlic Twist is fun and easy to use. A handy way to crush and peel garlic, the Twist minces garlic to an ideal texture, and then neatly gathers the garlic so it's ready for use with no waste. And best of all, just rinse once to clean!
Did You Know?
One clove of garlic is ten times stronger when pushed through a garlic press than one clove minced with a fine sharp knife.
Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cool, dark, and dry location.
Be careful not to overcook or brown garlic when sautéing in oil. If overcooked, it will become bitter and unpleasant tasting. Minced garlic usually cooks in less than 1 minute.