Al’s Spaghetti Sauce
FYI - If you make this recipe to save money and/or time - it will do neither. It will give you the satisfaction of making a great homemade product. Truly a labor of love.
2 - 28oz cans Dei Fratelli Chopped Italian Tomatoes
1 - 28oz can Dei Fratelli Diced Tomatoes
2 - 15oz cans Dei Fratelli Tomato Sauce
1 - 12oz can Everyday Essentials Tomato Paste
1 - Medium Sized fresh tomato (optional - had one on hand)
2 - Cups Cherry Tomatoes - halved (optional - had some on hand)
1 - Large (or 2 Medium) White Onion - diced
1 - 8oz package of Mushrooms - diced
2 to 3 - Medium sized Zucchinis
2 to 3 - Medium sized Yellow Squash
2 - Medium sized carrots - peeled and fine grated.
Minced garlic (you decide how much)
Penzey’s Dried Oregano
Fresh Thyme (stripped from stem)
Fresh Basil (several leaves fine chopped)
Salt & Pepper
Extra Virgin Olive Oil
2 - lbs Ground Chuck.
The ingredients used above will fill a 7QT pot. Scale your batch accordingly. We freeze measured amounts of sauce in a container - enough for 3-4 servings.
Place a 7QT pot on medium heat. Add 2 tablespoons of olive oil to pot. Add carrot, 1/2 of diced onion, zucchini, squash, 1/3 of diced mushrooms, and garlic. Season with salt, pepper, & oregano. Stir.
Sauté until veggies are tender (about 5 - 10 minutes). You might have to add more EVOO during sauté time. Onions will start caramelize. Season with salt & pepper to taste.
Add about a teaspoon of fresh thyme and tablespoon of fresh basil.
Add all tomato products and 1/3 of diced mushrooms to pot. Using an immersion blender, blend the sauce to a texture of your liking. Reduce heat to a simmer and cover with a screen and stir often. The goal is to reduce the water content and concentrate the tomato mixture. This process will take 2 to 3 (or more) hours. Place a teaspoon of the sauce on a plate to see how much liquid spreads out from the edges. I don’t like much water in my sauce, so there’s very little. Season to taste with salt and pepper after it’s done reducing. Salting too much before reduction will also concentrate the salt. Add a sprinkle of dried oregano and more fresh thyme if you like. Stir
While tomato/veggie mixture is reducing, brown the ground chuck.
In another pan sauté the remaining diced onions, remaining diced mushrooms, and some garlic until soft. Salt & Pepper to taste.
Add ground chuck. Salt and pepper to taste. Sprinkle of dried oregano. Break up and stir. Drain excess grease. If you are freezing the entire batch - allow to cool before adding to sauce. If you plan to use the sauce right away - add meat to sauce if it’s reduced to your liking.
Cool before freezer packaging. Fill sink with enough cold water ice to reach 1/2 up the sauce pot when placed into sink. Stir every few minutes.
Baked Alaskan Cod
Wild Caught Alaskan Cod, thawed, cut in 4" to 5" pieces
1/2 stick of butter, melted
5 to 6 lemon slices
1/2 187ml bottle White Zinfandel wine
1/2 medium white onion, sliced
1 to 2 tablespoons minced garlic
Salt & Pepper
Granulated garlic (Penzey's)
Granulated onion (Penzey's)
Smoked paprika (Penzey's)
Tuscan Sunset (Penzey's) (optional)
Preheat oven to 350.
Place lemon & onion slices, and minced garlic in bottom of 9 x 13 glass pan.
Pour in 1/2 bottle of wine and melted butter.
Season mixture with pepper, and a pinch of salt.
Drizzle each side of cod with olive oil. Season each side of cod with salt, pepper, granulated garlic, granulated onion, smoked paprika, and a sprinkle of Tuscan Sunset.
Place seasoned fish in pan and cover with foil and place in oven.
After 30 minutes, uncover fish and return for another 10 - 15 minutes. Fish will flake apart.
Spoon liquid over the top of fish and squeeze of fresh lemon after plating. The liquid is also great poured over rice