{"id":553,"date":"2015-01-07T07:00:31","date_gmt":"2015-01-07T07:00:31","guid":{"rendered":"http:\/\/betondinner.com\/?p=553"},"modified":"2020-11-20T12:42:03","modified_gmt":"2020-11-20T19:42:03","slug":"spaghetti-sauce","status":"publish","type":"post","link":"https:\/\/betondinner.com\/spaghetti-sauce\/","title":{"rendered":"Nana’s Spaghetti Sauce."},"content":{"rendered":"

\"Nana's<\/a><\/p>\n

Spaghetti was one of my favorite meals when I was a kid. I remember being so excited for dinner when there was a big pot of this meaty tomato sauce sputtering and bubbling on the stove. And you know how there are things that your family does that you don’t know are super weird until you discover that nobody else’s family does them??<\/em><\/p>\n

Well, apparently normal people don’t eat Italian bread with a big smear of peanut butter on it alongside their spaghetti, but that’s what I grew up with. (It’s generational weirdness – my Papa was the only person in my dad’s\u00a0family who liked butter, so the rest of them ate peanut butter on their bread, and my dad brought the tradition to our family!)<\/p>\n

My three-year-old gets as excited as I did<\/del> do about spaghetti for dinner, and it’s hard to beat pasta for a super-speedy meal. I usually have a jar of store-bought marinara around for making pita pizzas<\/a> for lunch or a quick kid dinner when we’re going out, but if I’m going to eat a bowl of spaghetti I want it to be covered in\u00a0this<\/em> sauce.\u00a0And once you make a big batch and freeze a few containers of spaghetti sauce for later, it’s just as easy as opening a jar – and so much more delicious!<\/p>\n

Start by browning the ground beef (or turkey!) with onions and garlic.<\/p>\n

\"browning<\/a><\/p>\n

Open and dump in canned tomatoes: diced, crushed, paste, and sauce, and then some herbs and seasonings.<\/p>\n

\"adding<\/a><\/p>\n

Then – simmer! After an hour or so, you could really eat this stuff with a spoon and call it a meal – as the sauce cooks down, all the flavors…the onions, the basil, the\u00a0oregano…deepen and mingle. And the texture! This isn’t sauce that will slip down off your noodles and puddle sadly in the bottom of your bowl. It’s thick and meaty and…yum.<\/p>\n

\"rich,<\/a><\/p>\n

I’m usually trying to be virtuous, and I do like<\/em> the whole wheat pasta that dominates my pantry, but I love<\/em> angel hair.\u00a0You can use whatever pasta you like (or spaghetti squash or green beans for a paleo or low-carb option, or pile it onto\u00a0these Italian zucchini boats<\/a>!). We love our spaghetti\u00a0with a sprinkle of parmesan cheese.<\/p>\n

\"Nana's<\/a><\/p>\n

So whether you’re a garlic bread person or a peanut butter bread person (or…a crusty\u00a0no-knead bread with salty honey butter<\/a> person!) fill your freezer and your tummy with my favorite homemade spaghetti sauce!<\/p>\n

\"Nana's<\/a><\/p>\nPrint<\/a>

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