March 30, 2014
Spaghetti with tomato/meat/mushroom sauce
I woke up this morning with the urge to make a bucket of
tomato sauce with the fresh tomatoes I had bought at Pro’s Ranch Market for
$.33/lb. on Thursday.
In the afternoon we went to Costco and bought a 24 oz. package of baby portabella mushrooms and some lamb riblets.
I started by dicing on large yellow onion and about 1 cup of
garlic greens and 1 cup of fresh oregano from our garden. I then started sautéing the onion with 1 lb.
each of ground pork and ground beef. When
the meat had mostly turned color from red to white I added the garlic and
oregano and then two 12 oz. cans of Contadina tomato sauce. Then I added six or seven chopped up large tomatoes
and a couple of bay leaves and about a dozen sliced portabella mushrooms and let the combination of ingredients cook for a
bit. When it seemed to be drying out I
added a couple of glasses of water to loosen up the sauce and about 1 cup of
red wine. Suzette seasoned the sauce
with salt and pepper to her taste.
After the sauce was made by 6:30 we went to Marble Street Brewery to meet Cynthia and Ricardo and hear his son, Lief's, band, Jacocha, play and release their first CD. We invited Cynthia and Ricardo to dinner on Monday night. At around 7:30 we went home to fix dinner.
For dinner we boiled a lb. of spaghetti and sliced a few pieces
of French baguette and pan toasted them in garlic and butter and olive oil
until they were soaked and sautéed with the garlic sauce. I microwaved a small bag of PPI steamed
asparagus and fetched a bottle of Chianti Reserva (Trader Joe’s $5.99) from the
basement.
We had wonderful meal although it was so greasy and garlicy
that it caused us both to have upset stomachs later in the night.
Bon Appétit
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