December 18, 2007

pretty easy but tasty spaghetti sauce

This is pretty darn easy because I use a jar of store bought sauce. No "sausage and onion" or anything like that. As plain as possible.

Start off with 1 white onion and chop it up. One of those hand food choppers works great. Take a can of medium black pitted olives and chop that up too. In the fridge I have a huge jar of pre-chopped garlic, in olive oil. I use about a teaspoon of that. Add maybe a tablespoon of parsley flakes and a some fresh ground pepper.

I get all that simmering in the pan you see here with a few tablespoons of olive oil.

While that's going, I brown up about a half pound of ground beef with a half pound of ground italian sausage. I'm using "mild".

Add the browned meat to the chopped veggies. Add your jar of sauce, and one 28oz can of crushed tomatoes, liquid and all.

Okay, here's the crazy part. My secret ingredient. Ya'll are privileged. 2 or 3 tablespoons of, for real now, Welch's Grape Jelly. Trust me.

Let it simmer for at least an hour. The longer the better. Stirring occasionally.

With a meat sauce I prefer a chunky pasta. Rigatoni, spirals or trio italiano. It's awesome with penne.

Use FRESH grated parmesan.

2 comments:

steph said...

I just made this sauce this afternoon. It has a deliciously different flavor! Thank you very much for sharing your secret ingredient!!
Citygirl

reverend atman said...

hey wow. you're welcome!

glad ya liked it.