BEEF & MUSHROOM SPAGHETTI SAUCE

~ Bethany Weathersby 

2 lb. ground beef
1 onion, chopped
8 oz. mushrooms, chopped
6 oz. tomato paste
1 t. salt
1 t. pepper
2 t. garlic powder
2 t. oregano
1-2 c. water

Cook beef, onion, and mushrooms over medium-high until meat is browned and onion is translucent. Mix in remaining ingredients. Cook, stirring occasionally, until sauce is thoroughly combined and desired consistency is reached.

Makes about six cups.

QUICK ITALIAN MARINARA

~ Sugar-Free Mom

1 T. olive oil
3 cloves garlic, minced
2 28 oz. cans crushed tomatoes
1 1/2 c. water
2 t. dried basil
2 t. dried fennel seed
2 t. dried parsley
2 t. salt
pepper, to taste
red pepper flakes, to taste

Heat oil in large pot, then saute garlic until lightly browned. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 25-30 minutes.

Makes about eight cups.

Notes: We use diced tomatoes instead of crushed because we always have them on hand. I just pulse an immersion blender in the pot a few times once the sauce is done cooking, but you could leave it chunky with diced tomatoes if you wanted to. 

I'd suggest adding water one-half cup at a time until you reach the consistency you want, otherwise it may be too watery for you. We usually skip the water entirely or let it simmer uncovered to allow some to evaporate. 

If you prefer to have meat in your sauce, try pulling some of these meatballs from the freezer and adding them.

SPAGHETTI SAUCE

2- 3 lbs. ground meat (use two types – chuck and sausage, turkey and pork)
2 16 oz cans diced tomatoes
2 6 oz. cans tomato paste
15 oz. can tomato sauce
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 T. sugar
1 T. salt
2 cloves garlic, minced
2 t. basil
1/8 t. crushed red pepper

Brown meats in skillet, breaking up well as it browns. Drain well. Add to slow cooker with remaining ingredients; stir well. Cover and cook on low for 8-16 hours or on high for 4-6 hours.

Notes: Everything in this is flexible. Adjust the quantity of meat according to how chunky you like your sauce. Use more tomato paste and less tomato sauce if you want it thicker, or cook on high with the lid off for the last hour or two. If you like the taste of onion without the chunks, then use dried minced onion (remember, of course, that dried onion absorbs moisture and fresh onion exudes it). I usually use Italian seasoning in addition to the basil. You can pretty much do what you want. Make it once and then tweak it to your liking. It freezes fabulously!

BROCCOLI PESTO

2 c. steamed and chopped broccoli
1/4 c. chopped parsley
1/4 t. minced garlic
1/2 c. parmesan
1/2 c. olive oil
salt & pepper to taste

Mix first four ingredients in food processor. Add olive oil while food processor is running. Season with salt and pepper, if desired. Serve warm or at room temperature.

Notes: We've served this over pasta, dipped crackers in it, broiled it on sliced French bread, and used it as a sauce on pizza. Sometimes I use leftover roasted broccoli and just cut back on the amount of oil I use in the pesto. It freezes well.