12 December 2010 – Spaghetti with hamburger and tomato sauce

And a green pepper. I knew I really wanted the taste of a green pepper in there. Ultimately this was nothing to write home about, but it was perfectly good and tasty.

I used a large yellow onion and 4 cloves of garlic, cooked in oil till soft; 1 pound hamburger added and broken up, then cooked till thoroughly brown; then one 28 oz can Muir Glen tomatoes with basil and a can of Contadina tomato paste. Finally, I got in that green pepper, cut into 3/8 to 1/2″ chunks. Used all the remaining dried basil (maybe 1/2 tsp) and a couple of tsp of dried oregano. Had no dried thyme whatsoever, so clipped several branches off one of our plants and tossed in those little leaves, too. Oh, and one basil leaf, which you can see in the center of the picture below. It’s the last offering of a little plant that didn’t have a great life, I’m afraid. there were also four or five 2-mm leaves, but they probably can’t be spotted in this photo.

D kindly said this was ok without a salad, so it was a pretty simple dinner. He brought up a Cotes du Roussillon Mas de la Garrigue, which was good with the meal.

I made a really pretty little high-domed bread today, too. I tossed in the 1/4 to 1/2 up of Grape Nuts dregs that were sitting in their bag in the  bread-prep place.

This entry was posted in Meat as a flavoring, Pasta-centered and tagged , , , , . Bookmark the permalink.

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