‘Homemade Spaghetti Sauce’
To make “Homemade Spaghetti Sauce,” you’ll need:
• 3 tablespoons olive oil
• 4 tablespoons sweet butter
• 3 cloves of garlic, crushed
• 6 large tomatoes, chopped or one #2 can Italian tomatoes with liquid
• 2 bay leaves
• 8 sprigs of fresh parsley, chopped
• 1 sprig thyme, chopped
• 1 sprig fennel or basil, chopped
Gently cook the crushed cloves of garlic in the olive oil and butter until translucent. Add the tomatoes, bay leaves, parsley, thyme, and fennel to the garlic and stir with a wooden spoon. Bring to a simmer and then turn mixture down to low and gently simmer for 35 to 40 minutes, stirring occasionally, or until sauce thickens to the desired consistency. Before serving, remove the bay leaf. Pour over gluten-free pasta. Serve with grated Parmesan cheese or cheese of your choice.
— Recipe contributed by Peggy Bodine-Reese, of Meeker
This column features another gluten-free recipe, courtesy of Meeker resident Peggy Bodine-Reese.
First, check out the recipe for “Homemade Spaghetti Sauce,” which I want to try, followed by Peggy’s comments concerning gluten-free pastas.
To make “Homemade Spaghetti Sauce,” you will need the following ingredients: 3 tablespoons olive oil; 4 tablespoons sweet butter; 3 cloves crushed garlic; 6 large tomatoes, chopped, or one No. 2 can Italian tomatoes with liquid; 2 bay leaves; 8 sprigs fresh parsley, chopped; 1 sprig thyme, chopped; and 1 sprig fennel or basil, chopped.
Gently cook the crushed cloves of garlic in the olive oil and butter until translucent. Add the tomatoes, bay leaves, parsley, thyme and fennel to the garlic and stir with a wooden spoon.
Bring to a simmer and turn mixture down to low to gently simmer for 35 to 40 minutes, stirring occasionally, or until sauce thickens to the desired consistency.
Before serving, remove the bay leaves. Pour over the gluten-free pasta. (More information about the pasta later.)
Serve with grated Parmesan cheese or cheese of your choice.
This spaghetti and sauce are good served with a green salad and homemade dressing.
Peggy serves the spaghetti with garlic butter bread for those who do not require gluten-free bread.
There’s an alternative to the spaghetti dish.
Peggy said to begin with 2 pounds of grass-fed hamburger (beef, bison, or elk). Brown the hamburger. If the meat is dry, add the olive oil and butter when you add the garlic.
Peggy said that she likes to make a well in the middle of the hamburger, then add the butter and oil to the crushed garlic in the well so she can gently stir until it is somewhat translucent.
If you add onion to the oil mix, the onion becomes translucent in 2 to 3 minutes, depending on the cooking heat level. She adds that adding onion to this meat version helps flavor the meat.
Bring the water to a boil and cook pasta only 1 or 2 minutes at a gentle boil. Then, place the spaghetti into a greased casserole. Add the sauce, and sprinkle about a cup of Parmesan cheese over the top. Place in a 350-degree oven for 25 to 30 minutes. (If you use rice pasta, remember that it becomes soft faster than wheat pasta, so be careful not to overcook it, especially if you’re making this meat version casserole.)
Peggy writes, “Brown rice pasta is available in health food stores. One I like, as it keeps its consistency, is made by Tinkyada, available in health food stores or from Vitacost on the Internet.
This is a twisted pasta, good in spaghetti-type meals or in pasta salad. Tinkyada also makes a spaghetti-type pasta of brown rice and rice bran, also available from health food stores and Vitacost.
Cook pasta according to the directions on the package.”
She adds, “Bartoli makes a gluten-free spaghetti sauce, available at Sam’s. Be sure to check the label for any gluten products used in thickening. There is one that is clearly labeled gluten-free.”
If you try any of Peggy’s recipes, let me know so that I can pass the information along to her.
And, writing “Sam’s (Club)” reminds me of Patty Myers’ request for her lost chicken recipe that was included in a package of chicken cans.
The chicken, in case I forgot to mention it, came from Sam’s Club. See last week’s column.
If you have a recipe you’d like to share, or if you have requests or other information, call me at 824-8809 or write to me at PO Box 415, Craig, CO, 81626.
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