Nichole’s Renowned Spaghetti & Meat Sauce

When I make tomato sauce I always make a triple batch and send jars of it to the neighbors on either side of our house. One empty jar is returned to me with accolades “Fameuse” (renowned). Such simple ingredients for such a mouthwatering meal.

Your tomato sauce is only as good as the ingredients that you put into it.

First let me start by saying, your tomato sauce is only as good as the ingredients that you put into it.

Welcome to the story of how one of the world’s most mouthwatering, healthy!!!, tastes-like-home foods has become one of our family’s most unappreciated over-processed meals.

Here’s what I’m thinking, I’m thinking that when scientists study the health benefits of tomatoes, I doubt they’re referring to the hyper concentrated paste mixed with sugar, artificial aromas and multiple conservatives. My hunch comes from the fact that simple homemade sauce tastes very different from the canned stuff. Everybody knows you are what you eat, right? And yet something as simple as tomato sauce has become our family’s cop-out food. Listen to what we say … “No, honey that will take too long to prepare, let’s just make pasta.” What was I thinking? I mean seriously? Since when did tomato sauce take on fast-food status?

Now wait a minute, I reflect to myself, tomato sauce doesn’t actually take that long to make… I mean, sure, it takes longer than opening the commercial can, but someone still has to cook the noodles right? And some of you girls are already taking the time to add ground beef to your sauce, and if that’s the case, I say go all the way, make your own sauce girl! You’re gonna love it!

Simply Mouthwatering Homemade Sauce

Olive oil
1 onion
1 carrot
4 garlic cloves (gousses)
500g ground beef *optional
1 tsp oregano
1 tsp herbes de provence
1 tsp cracked pepper seasoning
4 large tomatoes
2 tbsp vodka *optional

If you’ve never peeled a tomato, here’s what you do : Bring a pot of water to a boil, drop the tomatoes in for 30 seconds or until their skins get baggy. Pull out the tomatoes and the skins should fall right off.

In a deep pot soften the diced carrot and onion and the minced garlic in the olive oil over medium heat. Add the ground beef, herbes and seasoning. Cook until not pink but still juicy. Add the tomatoes and vodka. Simmer for a half hour. You know the tomato sauce is ready when you see the tomato paste separate from the oil, so look for pools of oil when you stir, that will indicate the peak moment to serve your sauce.

As always, the key to a perfect pasta is to finish cooking the pasta in the sauce before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *