When I think of comfort food one in particular recipe comes to mind, my mother’s spaghetti sauce. I don’t know anyone who doesn’t ask for seconds when she makes it.She has modified it from my grandmothers recipe and I guess now it’s my turn to tweak it little bit. One thing we all have in common is using a little pouch of pickling spice for seasoning. I have tried making the recipe without this little infusing ghost, the sauce was very sad and bland.
- 1.5 lbs ground beef (optional: reserve 2 cups for meatballs)
- olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped onion
- 1 chopped leak
- 1 cup of diced mushroom
- 1/4 cup white wine
- 1 tbsp tomato paste
- 2 cans of diced tomatoes
- 2 tbsp sugar
- 2 tbsp dry oregano
- 2 bay leaves
- 3 tbsp pickling spice, wrapped in cheesecloth and tied with string
- salt + pepper to taste
- Optional – To make meatballs: 3 tbsp oats, 1 tsp chopped garlic, flour
- In a medium pot over medium-high heat, brown the ground beef in olive oil. Set aside in a bowl.
- In the same pot, soften the vegetables in olive oil. Add the wine, tomato paste, diced tomatoes, sugar and spices and mix well.
- Optional: If you wish to make meatballs, with your hands mix the meat, garlic and oats together. Form 1tbsp balls and roll in flour, cook in a heated pan in olive oil without touching with any instruments, move the pan around. Throw in the spaghetti sauce, stir once.
- Let simmer uncovered for 3 hours.
- Cook pasta according to directions on the box and serve.