Thursday night I had to actually be somewhere at 7pm, which never happens. So I took some of my homemade spaghetti sauce out the freezer for dinner. I love, love, love this spaghetti sauce for many reasons. First, it is packed with vegetables (I usually double the veggies, too, because I'm crazy like that) and even my pickiest eater (cough*my husband*cough) doesn't notice them. Second, it freezes beautifully. I always make a big batch and freeze half of it for a dinner in the future.
Favorite thing I heard during Thursday night's dinner? My 5-year-old daughter asked what her baby brother was wearing (he was wearing his new Baby Legs with a onesie) and then let out a big sigh and said, "I wish I could wear leg warmers with no pants on."
Bolognese Sauce for Spaghetti
12 oz ground beef or Italian sausage
1 cup chopped onion
½ cup chopped green pepper
¼ cup chopped celery
¼ cup chopped carrot
2 cloves garlic, minced
2 (14 ½ oz) cans tomatoes
1 (6oz) can tomato paste
2 tbsp parsley
1 tsp. basil
1 tsp. oregano
½ tsp. marjoram
1 tsp. sugar
¾ cup whipping cream
½ tsp. salt
¼ tsp. pepper
In a large saucepan cook beef, onion, pepper, celery, carrot and garlic till meat is brown and veggies tender. Drain fat. Carefully stir in tomatoes, paste, seasonings, sugar, salt and pepper. Bring to a boil; reduce heat. Cover; simmer for 30 minutes. Uncover, simmer 10-15 min., stirring occasionally. Stir in cream; heat through. Serve with spaghetti. 6 servings
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