So...Here We Go!

It's already August!  I hear the "locust" bugs in the trees (or whatever they are).  It reminds me of being a kid on a hot summer day.  Those bugs in the trees making that sound.  Sounds and smells can really bring the past to the present. 

We took Harley to the dog park today.  This is the first times since I adopted him that he's been able to just run wild and free (other than a couple leash escapes early on).  He had a ball and is tuckered out!  Plus he made a few friends there as well.

A few years ago I promised I would share the Pasta Sauce Recipe of Ray's.  I have never gotten around to it and now it's about three years later.  I absolutely love this sauce!  Now, this recipe makes a BIG pot of sauce.  So you can adjust it as needed.  Ray would make a big pot and let it cool down completely and portion it into small, medium and large containers to freeze.  Then, depending on how much sauce we needed we could thaw one out and heat it up.  Be sure to label the container (ie:  Pasta Sauce; August 4, 2014).  I use a label maker, love those things!  But you can use masking tape or those printer envelope labels from Avery. 

Ray's idea of cooking was to make BIG batches, portion them out and freeze.  Everything from this pasta sauce to soups.  If you're gonna go through the trouble to make something, make a lot and you'll always have something homemade in the freezer.  By the way, it is so easy.  If I can do it, ANYONE can.  Trust me!  There are a lot of spices listed here, a great place to get them at a great price is the store Aldi®.  So, here's the recipe:

INGREDIENTS:

• 4 Tablespoons Olive Oil
• 5 medium onions - chopped
• 2 Tablespoons minced garlic (I buy the jars of minced garlic - great deal at Aldi® too)
• 4 lbs ground chuck or sirloin
• 2 lbs ground pork
• 3 12 oz. Cans tomato paste
• 6 28 oz/ Cans tomato sauce (plus 6 cans water)
• 4 Tablespoons dried parsley
• 5 Tablespoons dried basil
• 2 Tablespoons dried oregano
• 1/2 teaspoon ground thyme
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• 1 Tablespoon sugar
• 1 Large (or two small) green pepper

DIRECTIONS:

1. In a large stock pot heat olive oil on medium/medium high heat until hot but not smoking.
2. Add onions and cook until they are tender.  Be sure to stir often.
3. Add garlic and sauté for 2-3 minutes.
4. Add beef and pork and cook until completely browned.  Drain off excess grease in colander and return meat to pot.
5. Add the tomato paste with browned meat and mix thoroughly.
6. Add the tomato sauce, water, spices and green pepper.  Again mix thoroughly
7. Lower heat to a simmer and cook 4-5 hours - stirring occasionally.

This can be used for lasagna, spaghetti, or any other recipe that calls for a "tomato/pasta sauce."

Quite a while ago I said that I was going to share more recipes because my life has become a bit normal and I'm not as interesting.  I'll share some of Ray's recipes, mine, some I find and really like, maybe Drew's recipes (although he doesn't really follow recipes, he just cooks with what we have in the house).  So...here we go. - Jimmy.