What is this, you're asking? Two new posts within a few days? I love this blog and I want to be here more often. Things in other areas of my life have slowed way down and the post-surgery fog is beginning to lift. So prepare yourself for new, mouth-watering material here on Pip and Ebby. I have the next five months mapped out and I cannot WAIT to make, eat and share every single recipe on my agenda!
Last night Dan and I had a few of our skydiving friends over for dinner. It's January and we are starting to miss our summertime pals! It was so nice to spend time with them. We enjoyed a delicious batch of spaghetti while much laughter bounced off our walls. In preparation for our night with friends, I remembered the spare tomatoes I had thrown into my freezer last August. I threw them into a skillet with a bunch of other tasty morsels to create a delicious and well-rounded spaghetti sauce. This is a HUGE batch, so cut it in half if needed.
Cook 2 pounds of lean ground beef (or venison) in an extra-large skillet or saucepan over medium-high heat until it is no longer pink. Transfer the cooked meat to a bowl and drain the excess grease from the skillet. Or just leave it, if you're feeling crazy. Don't clean the skillet.
Heat 5 tablespoons of extra-virgin olive oil (in the same skillet) over medium heat.
8 cloves garlic, minced
2 yellow onions, chopped
1 green bell pepper, chopped
8-oz. package mushrooms, chopped
1/4 cup flat-leaf parsley, finely chopped
Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.
6 to 8 cups (approximately 30-40 Roma tomatoes total) frozen (thawed) or canned tomatoes (juices included), chopped (SUBSTITUTION: Two 28-oz. cans crushed tomatoes + one 28-oz. can diced tomatoes)
Two 6-oz. cans tomato paste
14-oz. can beef broth
1/2 cup red wine
Mix well. Please feel free to add a small can of diced tomatoes, if your sauce isn't tomatoey enough.
2 tablespoons brown sugar
2 teaspoons Italian seasoning
1 teaspoon salt
Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for a minimum of 1 hour, stirring occasionally. I like to let mine cook for a couple hours at a really low setting, but 1 hour is plenty.
Pour the sauce over cooked spaghetti noodles and top with shaved or grated Parmesan cheese. I hope you love this as much as we did!
Have a great weekend!