Spaghetti #2

This is the spaghetti my mom used to make, with some changes over the years.

  • 1 onion, chopped
  • 2 chopped cloves fresh garlic or a heaping half teaspoon chopped/crushed garlic from a jar
  • 1 lb hamburger
  • 1 28 oz can whole peeled tomatoes
  • 1 14 oz can tomoto sauce
  • 1 6 oz can tomato paste
  • 1 chopped green bell pepper
  • 1 bag fresh sliced mushrooms
  • spices- these are approximate, put in what you like: 1/4 tsp fennel seeds; 1/2 tsp oregano, black pepper, salt; 1 tsp basil, parsley; 2 bay leaves, broken in half
  • Pasta. I usually use linguine or fettucine; I really hate spaghetti. Any pasta will do, choose your favorite.

Heat 2 tbsp olive oil in a big skillet, add onion and garlic and brown.
Add hamburger and brown.
If your skillet is not big enough for all the ingredients, once everything is brown transfer it to a cooking pot; make sure to scrape out all the delicious brown bits and add them.

Once you’ve got everything in the pot it’s going to cook in, open the whole tomatoes and add the juice to the pot; put in the sauce and paste, and stir.

Put the whole tomatoes from the can into a bowl and cut into 1/2 inch chunks, approximately, and add to pot.

Stir and add spices, let cook for an hour.

Add the chopped bell pepper, cook for an hour.

Add the mushrooms, taste and adjust spices. Cook it all for one more hour (more or less) and start making the pasta about half an hour before you want to serve the spaghetti.


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