Classic Spaghetti Sauce

Every cook has their own version of spaghetti sauce, and after trying some different kinds over the years, I made this one the other day. I looked at some different recipes, including this one from my friend Amber's blog, and then threw my adapted version together. Like Amber, instead of using a packaged spaghetti seasoning packet, I looked up recipe substitutes and then adjusted it in my recipe according to my preference. The great thing about a sauce like this is that you can adjust it according to your taste as you go. We loved the flavor and had enough left over to freeze for a future meal. 

Classic Spaghetti Sauce

I N G R E D I E N T S :

2 Tbsp. oil

1.5 lbs ground beef (I use mostly lean beef-I think it was 94% lean)

1 onion, chopped

2 cloves garlic, minced

15 ounces tomato sauce

1 28-ounce can diced tomatoes, liquid drained

1/2 cup water

2 Tbsp. cornstarch

1 tsp. dried basil

1 1/4 tsp. oregano

1 tsp. dried parsley

1 tsp. garlic powder

3/4 tsp. onion powder

1/4 tsp. dried thyme

1/4 tsp. dried rosemary

1/8 tsp. dried red pepper flakes

1 tsp. salt

1/4 tsp. pepper

1 tsp. sugar

D I R E C T I O N S :

In a saucepan over medium-high heat, cook onion and garlic until tender and transparent. Remove, and set aside (or, you could just leave them in while the beef cooks. I don't think it really matters).

Turn heat to medium-high/high and brown beef until cooked through, stirring constantly to crumble. 

Drain any grease.

Combine beef, onion, garlic, tomato sauce, drained tomatoes, water, and remaining ingredients to the sauce pan. Cook on medium heat, reducing heat to low once it reaches a gentle boil. Simmer, covered,  on low for a while (20-30 minutes if you need it quickly, or you can let it sit on low for longer to let the flavors combine even more). Adjust seasonings to taste.

Fancy baked penne pasta with chicken and sun dried tomatoes

I mentioned this recipe last week when I posted about freezer cooking, but I wanted to give this recipe its own post because it was super tasty! I'm only posting a link to it, but you can find the full recipe and a picture there. It's definitely not a low calorie dish, but it is yummy. The only thing I would do differently is make sure there is enough salt-the instructions say to add salt to taste near the end, and I wish I would have added just a hair more. Other than that, I wouldn't change a thing! 

Here is the link:
Baked penne pasta with chicken and sun dried tomatoes
from Freeze Happy

Shrimp & Penne Pasta

My friend Amber simply loves this dish and makes it regularly, so I had to give it a try. I actually made it a few weeks ago and am just now getting a chance to post it on here (I know, it has been a while since I posted...between the holidays, traveling, pregnancy, and a toddler, I have not had as much time for new meals or blog posts). This is a simple dish, but it's delicious. The only part that took a little bit of time was deveining the shrimp, but if you bought shrimp that has already been deveined, it would be a quick dish to put together. We don't normally cook shrimp, so this was a fun treat to have one evening for dinner. The sauce has a great flavor, and is perfect with the shrimp. This is served great with a salad and some french bread. 

Penne a la Betsy
Slightly adapted From The Pioneer Woman Cooks


I N G R E D I E N T S :
1 pound penne pasta
1 pound shrimp (I bought uncooked shrimp that had already been peeled)
2 Tablespoons butter
2 Tablespoons olive oil
1 whole onion (small), finely chopped
2 cloves garlic, finely chopped
½ cups white wine, or to taste (I used cooking wine)
1 can tomato sauce (14.5 Oz)
1 cup heavy cream
2 Tbsp. dried parsley (or use fresh if you have some)
1 tsp, dried basil (or use fresh if you have some)
Salt to taste
Freshly ground black pepper


D I R E C T I O N S :
Bring pot of lightly salted water to a boil. Cook the penne until al dente. Drain and set aside.
Begin by peeling and deveining the shrimp, and rinsing them under cold water.
In a small skillet over medium-high heat, add 1 Tbsp. of the butter and 1 Tbsp. of the olive oil.
When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly. 
Next, finely chop the onion.
In a large skillet, over medium heat, add the remaining 1 Tbsp. butter and 1 Tbsp. olive oil.
Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent.
Pour the rest of the wine into the pan. Stir and allow it to evaporate, about 45 seconds.
Pour in the tomato sauce and stir to combine. Reduce the heat to low.
Pour in the cream. Stir well to combine, reduce the heat to simmer.
Add the shrimp to the sauce and stir gently to combine.
Next, stir in the herbs. Add the cooked, drained pasta.
Stir gently to coat. If the sauce is too thick, add a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasoning at the end, adjusting if necessary.
Serve directly out of the skillet, or pour the contents of the skillet into a serving bowl.