Meaty Spaghetti Sauce

S

Ahhh... home cooked meals. Traditional goodness passed down from generation to generation. This was the spaghetti sauce I ate growing up. It's thick and chunky, and full of amazing flavor. After trying this, you'll never go back to canned sauce again!

You'll notice that the recipe allows for a few hours of simmering time. This is to get the best taste out of the herbs. Your house will also smell amazing! However, this spaghetti sauce is amazing after a short cooking time as well. Brown the beef, drain, and cook everything together for 30 minutes or so. Serve over hot noodles with warm bread and a salad!

Meaty Spaghetti Sauce
The Double Dipped Life


1 lb Ground Beef
1 chopped onion
1/2 cup chopped celery
sliced mushrooms (optional)
1 teas salt
1/4 teas pepper
1 TB Basil
1/4 teas minced garlic
2 TB chopped (or dried) parsley
1 bay leaf
2 cans diced tomatoes
1 can tomato paste
1 can tomato sauce
spaghetti noodles
Parmesan or mozzarella cheese

Brown meat, drain fat. In the same pan, add in onion, celery, and mushrooms. Cook until soft.
Add browned meat and remaining ingredients and simmer 2-3 hours until sauce thickens. Stir occasionally. Add water if too thick.

Serve over hot noodles! Sprinkle with Parmesan cheese and/or mozzarella cheese.
Enjoy!

Better Pumpkin Curry Alfredo

This Pumpkin Curry Alfredo is amazing. Really. 

I've made another version in the past, but I like this one better. So good. 

Don't be afraid of the curry powder. It adds a depth of flavor to the sauce. I think next time I'll also add some walnuts or pecans... yum... 

The great thing is that this dish is fast and easy. The hardest part is chopping the onion. This dish took me 15 minutes! It also uses up some of that extra Pumpkin we've accumulated over the last week!

Better Pumpkin Curry Alfredo

The Double Dipped Life

1 bag noodles- I prefer linguine 

For Alfredo sauce: 

1 package cream cheese

1 cube (1/2 cup) butter

1 cup Parmesan cheese (I use a mixture of Parmesan, Asiago, and Romano) 

3/4 cup milk

1 TB Basil

1 teas fresh Garlic

Salt and Pepper to taste 

For the Pumpkin Sauce:

1 TB oil

1/2 onion, finely chopped

1 teas curry powder

1 cup Pumpkin puree 

Nutmeg 

Walnuts or other nut of your choice; finely chopped  (optional)

1. Chop the onion finely. 

2. Put a large pot of water on the stove to start boiling for the noodles. When it boils, add the noodles, and cook according to package instructions.

3. Meanwhile: in a medium saucepan, combine the Alfredo ingredients, and melt on low heat.  When the mixture starts to melt, use a whisk to smooth out any lumps. Keep warm. 

4. In a medium frying pan, heat the oil.  Add the onion and the curry powder.  Cook, stirring often, until the onions are soft. Add the pumpkin, and whisk until all is combined. Add in the finished Alfredo sauce (do a little at a time until you get the consistency you desire. You might have leftover Alfredo sauce!) Whisk until combined. 

5. Drain the cooked noodles, and combine with the pumpkin Alfredo sauce.  Sprinkle the pasta with nutmeg and chopped nuts.   Serve warm.

Enjoy! 

Spinach Feta Pasta

Doesn't this look good? I found this recipe on OurBestBites.com when I had lots of feta and spinach in my fridge. Now, I have to be totally honest and tell you that we liked this dish, but didn't LOVE it- my husband just isn't fond of chunks of tomatoes in the sauce. But... since everyone has different tastes, I'm sure there are those of you out there that will LOVE it!

Spinach and Feta Pasta
OurBestBites

8 oz. Penne noodles
28-oz. can diced tomatoes
3 c. fresh spinach
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste

Bring a large pot of salted water to boil and add pasta. Cook according to package directions.

In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender.

Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; crumbling a little extra Feta on top!

Serve with Rosemary Foccacia or sweet Challah Bread!