Before I get to this recipe, I just wanted to mention that my new bookcase arrived yesterday, and I LOVE it!
It fits perfectly in the little dining area corner, and I have a place to go with all my stuff now, which really frees up counter space. Also, I keep my radio/CD player in the kitchen (yes, I’m the only person in the world without an iPod), and the little drawer in the bottom is perfect for storing my CDs.
Even my husband commented several times about how nice the bookcase looks in our blue and white kitchen. You know that if a man comments on it, it must be good, because they never notice anything!
In other news, it’s freezing cold and snowing here today, and I’m not happy about it. Bee returned to school this morning, and she was excited about playing in the snow at recess. I tried to explain to her that there probably won’t be any snow at recess, because it’s melting as soon as it hits the ground, but she’s holding out hope. I remember loving snow as a kid too, but as an adult, I’m unable to appreciate it. Now it’s just a cold, wet, messy inconvenience.
Today’s frugal recipe is Homemade Spaghetti Sauce:
Spaghetti is a quick stand-by that almost everyone likes, and I often make it when I’m pressed for time. I routinely find 28-ounce cans of crushed tomatoes at the scratch and dent store for 30 cents, and the cheapest 26-ounce jar of spaghetti sauce in my area (Hunt’s) costs around $1, and tastes like crap. So, I decided to come up with the perfect homemade spaghetti sauce.
My family thinks this sauce is terrific. The secret is the sugar, combined with a little heat from the cayenne. I usually serve spaghetti with a side of green beans, tossed with olive oil and parmesan cheese. Give it a try, and see what you think!
1 (28-ounce) can crushed tomatoes
1/2 pound lean ground beef or turkey (optional)
1 small, yellow onion, chopped
1 small, green bell pepper, chopped
1 tsp minced garlic
2-3 tablespoons white sugar
1/2 tablespoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/4 tsp salt or to taste
In a large skillet or chef’s pan, brown the ground meat with the onions, peppers, and garlic. Drain off excess fat. Pour in tomatoes, and reduce heat to low. Add sugar, basil, oregano, and cayenne. Cover and simmer about 30 minutes. Season with salt before serving. Serve over hot, cooked spaghetti.[print-me/]