It’s time for the March edition of the Crazy Cooking Challenge. Spaghetti and Red Sauce are the features for this month.
Kristen at Frugal Antics of a Harried Homemaker is a Stay At Home Mom of five. She comes from a long line of talented cooks and has a lot of experience in the kitchen. Kristen has traveled the globe and enjoys music, but her most important role is Mom. I became familiar with Kristen when she started hosting the Improv Cooking Challenge.
I found Kristen’s recipe for Spaghetti Sauce and thought it sounded good. Here is what I did:
Drain two 14.5 oz cans of tomatoes; put them through a food processor.
1 large Onion, chopped
3 Cloves Garlic, minced in
2 T EVOO
Add the tomatoes.
2 Bay Leaves
2 T Oregano
1 T Basil
2 T Dried Parsley
1/2 tsp Nutmeg
1 tsp Season Salt
1 tsp Pepper
1 tsp Honey
Simmer at least 2 1/2 hours
Add 1 – 6 oz can tomato paste and simmer 1/2 hour more.
Remove and discard bay leaves before serving.
FOR MEATBALLS (My meatball inspiration and method came from HERE)
1-1/2 pound Ground Beef
3/4 C Oats, processed in a food processor
1 C Milk
3 T dehydrated Onion Flakes
1-1/2 teaspoon Salt
Ground Black Pepper, to taste
1 cup All-Purpose Flour
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and dredge in unseasoned flour.
Brown meatballs in oil until just brown. Place into a baking dish.
Pour red sauce over meatballs and bake at 350 degrees for 45 minutes. Serve with spaghetti noodles.
The Rancher is picky about sauces. He approved this recipe for spaghetti sauce. I liked it as well. I love all the seasonings and thought it paired great with the meatballs and whole wheat spaghetti noodles.
I tried a variety of different homemade spaghetti sauces when we were first married, then gave up after not finding one that J liked. Now I have a Rancher accepted sauce made from scratch!
Thank You Tina at Mom’s Crazy Cooking for hosting the Crazy Cooking Challenge!