As a child, having spaghetti at my grandma’s house, I remember how happy I was that her recipe did not include green peppers. Yes, I am in the anti-green pepper crowd. My mom’s recipe included those diced bits of nasty, and when I complained, was told to “just pick ‘em out.” Didn’t my parents know that the taste of green peppers in food is not limited to just those little entities? The flavor spreads in the cooking phase.
If you read through these ingredients in the recipe below, you’ll notice it is not just filled with the standard Italian seasonings. For a change of pace, try it out sometime.
Pasta Bolognese Sauce Recipe
From the Kitchen of Grace Hoffmann
- Prep time: 10 minutes
- Cook time: 2-hours 15-minutes
Ingredients
- 2 Tbsp salad oil
- 1 medium onion, chopped fine
- 2 pounds ground beef
- 2 cloves of garlic
- 1/4 teaspoon cinnamon
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon allspice
- 1 teaspoon sweet basil
- 1 teaspoon nutmeg
- 1 #2-1/2 can tomatoes (~ 3½ cups)
- 2 teaspoons salt
- 1 teaspoon black ground pepper
- 2 Tbsp sugar
- 1 can tomato paste
- 1 cup water
Directions:
Saute onions in salad oil for 5-minutes. Remove from pan and set onions aside. Add meat to pan and cook for 10-minutes, stirring often. Mash garlic with salt. Add remaining ingredients, plus onions. Heat to boiling, reduce to low heat, cook for 2-hours.
Serve over pasta.
Yield: 8 to 12 servings
Wow, great picture! Looks really good, will you be putting more of the recipies on this blog? I can cut an paste them into my pepperplate.com recipe file! Green peppers are for sausage & peppers (I use every color pepper) Thanks for sharing cuz!