This
is another recipe that originated with the mother of one of my best friends.
Her name was Lois LeBaw and she died of lung cancer. This is an excellent spaghetti
sauce recipe - thick with lots of herbs and wonderful flavor. Even better as
leftovers... but be sure to use the name-brands the recipe calls for. Unlike
other recipes, this one suffers from being thrifty. Also, be sure to use a
*white* onion - they're spicier.
2
pounds ground round
1
medium White Onion
2
14.5 oz cans Del Monte Original Stewed Tomatoes
2 8
oz cans Hunts Tomato Sauce
2 8
oz cans Contadina Tomato Paste
1
small can Green Giant Mushroom Stems and Pieces
Oregano
Garlic
Salt
Garlic
Powder
Thyme
Parsley
Bay
Leaf
Salt
Pepper
Sugar
Brown
meat in a little olive oil. Add chopped white onion and cook over medium heat
until onion becomes translucent. Add mushrooms, tomato sauce, paste, and stewed
tomatoes. Then, take a deep breath and add the spices 'to taste'. Be brave. Be
bold. Add 'em like you *mean* it. Then add approximately 1 ½ to 2 tablespoons
of sugar - this will help cut the acid in all the tomatoes.
Serve
over hot spaghetti with warm French bread and a salad.
§
"Never
eat more than you can lift." Miss Piggy
§
Another
recipe from the Lois LeBaw Collection - and another winner, too. That woman
could sure cook.
2
pounds ground round
1
medium onion
½ C
Ketchup
⅓ C BBQ Sauce
1
tbsp Vinegar
1 tbsp
Worcestershire Sauce
1
tbsp Sugar
Chili
powder to taste - we like lots
Salt
and Pepper to taste
Brown
meat in a little olive oil; add chopped onion and cook over medium heat until
onion is translucent. Add remaining ingredients and simmer over low heat while
you toast some thick buns.
Ladle
sauce over toasted buns and garnish with fresh parsley, if desired.
This
is, truly, 'Heart Attack on a Plate'. It's not for the faint of heart or
pocketbook... and if your cholesterol isn't high before you eat this, it will
be by the time you're finished. And don't leave out the corn starch or your
sauce will be a rubbery blob of impossible to separate strands of icky cheese.
It's quick and easy otherwise... oh, and delicious, too.
1
wedge of Kraft Parmesan Cheese, grated (or, if you're feeling *really* flush -
6-8 oz of fresh Pecorino Romano from the Italian deli)
1
tsp Corn Starch
Mix the two above ingredients and set aside. Next, put
about ½ stick of real butter in the top of a double boiler and melt. Add
approximately one cup of heavy cream. When that's warmed up, sprinkle in the
cheese/cornstarch mixture and stir. Serve over any kind of pasta - we've used
everything from fettuccini noodles to shells. It's good with steamed vegetables
and grilled Portobello mushrooms on the side.
April, 2003 Update: The easiest fettuccini alfredo
ever: 1 stick butter, 1 pint heavy cream, 1 cup freshly grated *good* quality
parmesan. Melt butter and add cream. Throw in grated cheese. Salt and pepper to
taste. Enjoy over noodles... forget the one above!