So in spite of the fact that I am technically on a low carb diet, I made spaghetti last night. Oh, and I made garlic bread and put extra croutons in the salad. I told myself I wasn't going to eat the pasta. Or the bread. Or even the croutons. But even when I was telling myself such things, I knew I was a liar. White flour is my friend and it longs to be close to me.
I have to tell you that the most perfect pot for making sauce is a Le Creuset Dutch Oven.
They don't pay me to say that. They don't even know about me. They should though. This is the one thing I will fight to the death with Mr. Bell about (if we fought that is, I told you that food bloggers don't fight with husbands) and that is that yes this pot does cost $300 and it is worth every penny. Also if I was one of those wives with a rule about no kitchen appliances or gadgets as gifts (which I am NOT) I would totally waive it for anything from the Le Creuset product line. Seriously get this pot. You will gaze at it and try to think up things to make just so you can use it. Okay, maybe that's just me....
Meat Sauce for Pasta
Recipe by Michelle's Dinner Bell
1 lb Italian sausage
1 tbs canola oil
1 lb lean ground beef
1 onion, chopped
4 cloves garlic, minced
4 cans Italian style stewed tomatoes (14 oz ea)
6 oz can tomato paste
2/3 cup grated Parmesan cheese (yes in this case I DO use the green can)
2 bay leaves
1 tsp basil
2 tsp salt
1/2 tsp pepper
Pinch of red pepper flakes, optional
1-2 tsp sugar
Heat 1 tbs of canola oil in your Dutch oven or large pot and brown Italian sausages. Remove from pot and brown ground beef and onion. Drain the beef and put sausage links back into pot. Add garlic, stewed tomatoes, tomato paste, Parmesan, bay leaves, salt, pepper, red pepper flakes and 1 tsp of sugar. Bring to a boil and then reduce heat and simmer 2 hours. Taste sauce and add more sugar if necessary. Discard bay leaves and serve. I use this for everything from spaghetti to lasagna. You can also do the simmering all day long in your slow cooker.