Mamaw's Spaghetti Sauce

I am sharing my Mamaw's famous spaghetti sauce today. I am not sure if it is really quite famous, but it sure is in our family! I made this last week on my freezer cooking day and I saved a little out for a quick, easy, and delicious dinner.

Why is it that most people don't make their own sauce?

It is pretty much as easy as heating up store bought sauce...just a few extra cans to open. Not to mention the frugality of it. I made each batch for about $3 with my sale stuff...but even without you could do it for $4. Add a box of pasta and you have a cheap meal!

As a child, I think Mamaw made this on every family vacation. It was always something to look forward to! I love that I not only have a Christian heritage passed down to me, but great family recipes!

I like to double or even triple it and keep it in the freezer. Mamaw was doing that long before freezer cooking was ever trendy.

Do you think I am a total nerd for saying freezer cooking is trendy...it is, isn't it? You hear about it everywhere now.

Ingredients:
1 pound hamburger
1 large onion
2 clove garlic, crushed
1 cup water
1 teaspoon salt
1 Tablespoon sugar
1 teaspoon oregano
3/4 teaspoon basil
1/2 teaspoon rosemary
1 bay leaf
1 can (15 oz.)tomato sauce
1 can (6 oz.) tomato paste

Directions:
Brown hamburger, onion, and garlic. Drain well. Stir in remaining ingredients and heat to boiling. Reduce heat, cover, and simmer at least 1 hour, stirring occasionally.


Do you typically do homemade or canned on spaghetti night?

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This post is linked to Tasty Tuesdays at 33 Shades of Green

Skillet Lasagna

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We sure have had some beautiful spring weather here in Ohio for the past few days. I am totally loving it. It really feels like the snow is over and spring is on its way, fingers are crossed!

I figured I better get this skillet lasagna out here so you all can make it while it is still technically winter. Lasagna is just one of those things that is only supposed to be made in the winter...right? We both decided that we enjoyed this more than regular lasagna. It isn't runny like a lot of lasagnas and the dollops of ricotta on top were great. It reheats wonderfully well. Overall it is just a great one dish meal!

Ingredients:
1 (28oz.) can diced tomatoes
1 Tablespoon olive oil
1 medium onion, minced
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 pound ground beef
10 curly edged lasagna noodles, broken into 2 inch pieces
1 (8oz.) can tomato sauce
1/2 cup Parmesan cheese, grated (plus extra for serving)
ground black pepper
1 cup ricotta cheese
3 Tablespoons fresh basil, chopped

Directions:
Pour the tomatoes with their juice into a 4-cup liquid measuring cup. Add water until the mixture measures 4 cups. Heath the oil in a 12 inch skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until the onion begins to brown, 6-8 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground beef and cook, breaking apart the meat, until no longer pink (the directions didn't say to, but I drained off the grease...I just couldn't leave it in the pan).

Scatter the lasagna noodles over the meat but do not stir. Pour the diced tomatoes with their juice and the tomato sauce over the noodles. Cover the skillet and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

Remove the skillet from the heat and stir in all but 2 tablespoons of the Parmesan. Season with salt and pepper to taste. Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and remaining 2 tablespoons Parmesan. Serve.

Serves 4-6

Have you been having this awesome Spring weather in your neck of the woods?