Pasta with Marinara Meat Sauce

 

 

When I got home today, I pulled into the driveway and found Connor waiting for me looking through the window. Awesome! I stopped for a moment so we could wave frantically at each other. When I continued pulling into the garage I noticed chalk on the driveway (see below). If you spend any amount of time with Connor, this makes all the sense in the world. I could just picture the exchange between Steph and Connor. Steph would be writing the letters of the alphabet on the driveway, having Connor repeat them. She would get 7 letters in before Connor just starts yelling "T.....T....T....Ohhhhhhhh.....T!!!!!! Ohhhhhhh.......T!!!!"

 

The letter T. And some others we don't really care about.

 

Tonight, we (well mostly Steph) made what is simply the best marinara I have ever had cooked at home. The stuff in the jars is nothing compared to this. I have tried a lot of the different varieties in the jar and they just do not hold a candle to this. Starting with just tomato sauce and tomato paste, this recipe includes delicious fresh basil and parsley! Of course, this recipe contains wine. I'm starting to think if I add wine to KFC's mashed potatoes, they will taste amazing. (Just kidding, there's no hope there). This also made a lot. It used a whole pound of pasta, so of course there were gonna be some leftovers.

 

 

Connor says: Spaghetti with marinara? Um...yes please.

 

Makes 8-10 servings

12 oz ground beef or bulk pork sausage
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
3 cloves garlic, minced
2 15-oz cans tomato sauce
1 tbsp tomato paste
1 cup water
1 cup dry red wine or cranberry juice
3 tbsp snipped fresh Italian parsley
2 tbsp snipped fresh basil
1 tbsp dried Italian seasoning
2-3 tsp sugar
1/4 tsp crushed red pepper (optional)
3 bay leaves
1/2 tsp salt
1/4 tsp black pepper
16 oz spaghetti or linguine
Parmesan

1) In a large saucepan heat onion, carrot, celery, and garlic. Add beef/pork and cook until brown; drain.

2) Stir in tomato sauce, tomato paste, water, wine, parsley, basil, Italian seasoning, sugar, crushed red pepper, bay leaves, salt and black pepper.

3) Bring sauce to boiling; reduce heat. Simmer sauce, uncovered, for 45 minutes, stirring occasionally, or until desired consistency.

4) In a large pot cook pasta according to package directions; drain. Remove and discard bay leaves from sauce. Serve sauce over pasta. Sprinkle with Parmesan.

Make-ahead directions: Place sauce in freezer containers. Seal and freeze for up to 3 months. To use, thaw sauce overnight in the refrigerator. Transfer to saucepan; heat through.