Spaghetti Sauce

I've been using this spaghetti sauce recipe for years. I think the original recipe goes back to my childhood when my mom made it regularly for our family. This recipe was very kid-friendly in our family. I've changed it a little, but not much. It was always good, especially since my mom is one of the best cooks ever. I also use this sauce for lasagna, recipe posted on 8/15/2012 and the Italian Casserole recipe posted on 5/29/2012. This is a good, basic sauce for most Italian recipes calling for a tomato-based pasta sauce.  Blessings...

Recipe:

1 lb. lean ground beef (I use 4% fat)
1 cup chopped onion
1 clove garlic, minced
1 can (28 oz.) crushed tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (7 oz.) mushroom stems and pieces, undrained
1 large, or two small, bay leaves
1 tsp. salt
a few grinds black pepper
1 tsp. basil, crushed
1/2 tsp. Italian herbs, crushed
1/4 tsp. marjoram, crushed
a splash of red wine (about 1/4 cup)
1/4 tsp. brown sugar, optional, depending on how acidic the tomatoes are.

1. In a large kettle or Dutch oven over medium-low heat, cook ground beef, onion and garlic, stirring and breaking up meat until meat is crumbled and no longer pink. Be careful that the onion and garlic do not brown or they will get bitter. Sprinkle with salt and pepper.
2. Add remaining ingredients and 1 cup of water, stir to combine. Bring to a boil; lower heat to simmer and cook uncovered for 2 - 3 hours or longer.
3. As the sauce simmers, it cooks down developing the flavors and thickening. You will need to watch and add water in 1/4 cup increments to keep the process going so the sauce doesn't burn.

Yield: about 6 cups
1/2 cup = 121 calories

Note: When using the sauce for spaghetti, you want a thick sauce. When using the sauce for lasagna or the Italian casserole, you want the sauce thinner because you will be baking the pasta in the sauce and pasta absorbs moisture.
Note: Crushing dried herbs in the palm of your hands releases the flavor.

Pasta Alfredo

This recipe for Alfredo sauce is one of the best I've ever tried, and continues to be one of my husband's absolute favorite meals. We prefer linguine noodles rather than the traditional fettuccini, but that certainly is a personal choice. We love the dish as the main course served with a salad, but I've also served it as a side dish with ham for a special meal like Easter. Last evening I added two cooked, chopped chicken breasts for a heartier meal with more protein. However this dish is served, it is wonderful! Blessings...

Recipe:

1/2 cup butter
1/3 cup heavy cream
1/3 cup half-and-half
1 cup grated Parmesan cheese, plus extra to pass at the table
salt to taste

1. Melt the butter in a saucepan over low heat. Stir in the cream and half-and-half and gently warm the mixture.
2. Add Parmesan cheese and whisk until the sauce is smooth and heated through.
3. Pour sauce over 1 lb. cooked linguine or fettuccini noodles. Use a pasta fork to toss and coat the noodles. Serve with additional Parmesan cheese.

Serves: 6
Note: If you would like the sauce to be very thick and rich, use all heavy cream. The sauce does coat the noodles beautifully using heavy cream and half-and-half with less calories.
Tip: Fill your serving bowl with hot water and allow to sit while the pasta is being prepared. Empty bowl and dry thoroughly; add the pasta and sauce. The warmed bowl will help to keep the pasta hot.