Spaghetti has always been one of my favorite foods. Growing up we always got to choose what we wanted to eat for our birthday dinner and I always chose spaghetti. Mom’s spaghetti on a budget was a pound of ground beef sautéed with a little garlic salt and then a can of tomato sauce was added and it simmered for a bit. That was served over plain spaghetti noodles and served up with buttered (margarined actually) french bread. At the time I didn’t really like french bread because it was too tough and crunchy in the crust, I did like tearing out the soft middle part though! Sis like the heel of the loaf and I never did understand that. Now I live a good crunchetty french loaf, but I was more a wonder bread kind of gal back in the day. I’ve gotten a little more adventuresome with my spaghetti creations over the years and of course the ground beef disappeared from any sauce of mine a long time ago. Tonight a good chunky spaghetti sauce sounded good to me and N. always gobbles up any spaghetti dish that I make. The Vita Mix made quick work of chopping up some mushrooms, red pepper and a leek. Then into the pot went some diced tomatoes, chickpeas, oregano, thyme, garlic (of course), red pepper flakes (for zing), and some red wine. After that had simmered for a bit a bag of spinach went in the pot. I found the recipe in last months Vegetarian Times. It made a boat load of sauce I think I’ll have to freeze some for another Spaghetti Monday.
Vita mix emptied of it’s pulverized contents
The pulverization in a pot
Adding the spinach
Eaten outside with sunshine and a glass of red
with chopsticks even