Awhile back, K assisted me in what I deemed to be the monumental task of canning tomatoes. After reading the amount of preserving and canning that some people do every year, I feel that I have no room to whine, but it was a lot of work.
Fast forward; all of our soups are gone as are one of our chunky tomato basil sauces. I hadn't yet broken into our canned tomatoes, which were just plain tomatoes. The other night though, I decided to make spaghetti for Klark using some of the fantastic grass fed beef that we brought up from CO.
Erin's Fabulous Spaghetti Sauce
1 quart canned tomatoes (all sauce)
3 fresh tomatoes, diced
3 cloves garlic, diced
1/2 one white onion, diced
2 T balsamic vinegar
2 T red wine
1 dozen baby bella mushrooms
1 lb ground beef
1 tsp cornstarch
1 tbsp dried basil
In a large, deep skillet, saute garlic and onion in olive oil for a few minutes. Add beef in and brown.
Open the lovely jar of homemade and canned tomato sauce. I wish I could describe to you just how amazingly delicious it is. SO amazingly delicious and aromatic.
Add the tomato sauce, tomatoes and basil to the pan, along with the wine and balsamic vinegar.
Serve over pasta and top with parmesan cheese (fresh grated of course). I discovered that we didn't have enough spaghetti, so we served over penne. Yummy... and carnivore approved.
I just love that we made the tomato sauce ourselves!!!
I'm bringing this recipe to
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