Homemade spaghetti sauce inside 20-minutesOne Man One Pan
22 February 2006If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
My friends like to eat and I enjoy cooking. Preparing dishes is another form of creativity and I spend my day rolling from one creative activity to another: I write, I lift weights, I take nature power walks or jogs, I play piano, I read classical literature, I train sincere fitness folks three times a week, I cook while listening to music and I listen to music while I write and while I power walkround and round it goes. I write in two to three separate sessions each day and afterwards I find food preparation positively therapeutic. The end results are usually pretty good. Friends are enthusiastic about the meals and one meal that is consistently popular is homemade spaghetti sauce. We use on rice. I like yellow saffron rice but it also tastes great over Basamati or brown rice. Most folks think making sauce from scratch is a hassle or out of their culinary league but thats not true. This is a snap assuming youve assembled the ingredients ahead of time. Purposefully Primitive eating is tactically centered on the consistent consumption of lean protein and fiber carbs and this red sauce contains lots of both. Rice is starch and when rice is eaten in combination with fiber and protein the insulin secretion normally associated with starch consumption is dampened. In other words, by eating the protein/fiber saturated tomato sauce over the rice you end up with a perfectly acceptable performance eating meal just dont go rice crazy. So here we go
*Purchase a large link of turkey sausage and with poultry shears, snip into 1-inch lengths *Purchase turkey bacon and cut into 1-inch squares
*Place a small amount of extra light olive oil in a large Teflon skillet
*Brown the bacon for a minute over high heat crisp is good we want the flavor
*Brown the sausage do not overcook leave the chunks slightly undercooked
*Remove the turkey bacon and sausage and set aside; drain excess, wipe pan clean
Dice a red onion
Dice a large bell pepper
Dice a jalapena pepper (optional)
Crush and mince several garlic cloves
In the clean skillet place a small amount of olive oil and add all the vegetables except the garlic: saut the onions, peppers and hot pepper over high heat. Once they are softened, add the garlic holding the garlic out to this point keeps it from burning. Create a bare space in the middle of the pan with a wooden spoon and add a small can of tomato paste. This is dense stuff and needs to be hit with heat and softened. Add back the meat and stir until mixed thoroughly. I like to add a couple jolts of balsamic vinegar at this point and stir it in. Every thing has been done over high heat. Now add a large can of regular tomato sauce; not pre-made spaghetti sauce. The paste, sauce, meat and veggies will come to boil real fast. Cut the heat dramatically and let simmer over the lowest possible flame or burner setting. You can use the sauce immediately but the longer it sits the more flavorful itll become. I cut the heat altogether after 10-minutes. If you let the sauce sit is becomes extremely dense. Add some warm water (the starchy water used to cook rice is ideal) to loosen the tight sauce. Dont add too much too fast. We want it thick and flavorful not wateryKiller sauce every time. Occasionally I might add mushrooms and often Ill use pearl or Vidalia onions or even add broccoli crowns. Bon Appetite!
Tags:Popularity: 3% [?]
Related Posts:
Sorry, the comment form is closed at this time.
