Friday, March 15, 2013

Pierrette's Spaghetti Sauce

Spaghetti is our comfort food, this sauce was made last week and frozen. We get two meals and maybe a lunch or two from a batch.  Barilla pasta is finally available in my favorite grocery store.  I found it has the best taste followed closely by Catelli. Unico is not good quality in my opinion, but it is cheaper! I'm not sure home made pasta in this dish would work.  A plate of Spaghetti needs to evoke memories of the warmth and safety of home. To achieve that, similar commercial ingredients must be used even if home made would be better.  Spaghetti needs to match the best memory, not the best recipe. This is Fern's mother's version.

Pierrette's Spaghetti Sauce

1 16 oz can tomato sauce (hunts is our favorite)
1 can tomato paste
1 can Aylmer tomato soup (if Aylmer is not available, there is no substitute)
1 onion
1 carrot
1 stick celery
2 bay leaves
1/3 lb ground pork
2/3 lb lean ground beef (bison is a nice variation)

Caramelize the diced onion, then sweat the carrot and celery.  Remove all from the pan and brown the meat.  Add everything back plus all the cans and bay leaves.  Simmer 2 hours. We cook our spaghetti 12 minutes and we are 400 feet above sea level. Fresh grated parmesan on top. 

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