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: Legally Blonde Ambition

When The Moon Hits Your Eye Like A Big Pizza Pie

By "Daisy Duke"

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No, we are not talking pizza...but spaghetti sauce is Italian & so is pizza, so I figured, why not? I recently got a comment from a new reader (hi Sarah!) and she was wondering if I had a good spaghetti sauce recipe. The short answer: yes. The long answer....I've adapted a recipe from James Beard that I found in his text 'The Fireside Cook Book: The Classic Guide to Fine Cooking for Beginner & Expert". Originally printed in 1949, it was recently republished & I've spent hours pouring through it. The first recipe I made was his basic spaghetti sauce, and it was terrific- although I've made some of my own tweaks. He "asks" the home cook to put a 1 pound pork chop in with the sauce to simmer- at the end you are supposed to slice the chop over the spaghetti. I don't really need this step, nor do I think the chop really adds any flavor, so I've omitted it & changed a few other things. This is a dish best made for either a late dinner, or started on a weekend afternoon as it takes a few hours to simmer down to its true glory. Here goes:

The Ghost of James Beard & Daisy Do Spaghetti Sauce

3 stalks of celery

2-3 cloves of garlic

2 medium sized onions

2-3 leeks

1/4 c pine nuts

4-5 sprigs of parsley

1 cup thinly sliced mushrooms ( I hate mushrooms so I don't add them)

1 1/2 lbs of ground lean beef or turkey

2 tsp salt

Fresh basil

2 cups of tomato puree (I used one large can of un-flavored tomato sauce)

Beef broth

Chop the celery, garlic, onions, leeks, pine nuts & parsley as fine as possible. Saute in 1 tbsp of olive oil until warmed. Add mushrooms, ground meat, basil to taste (I chiffonade mine and I use a lot), salt, and tomato puree. Cook over medium heat a few minutes, until ground meat is evenly broken up. Add enough beef broth to cover the mixture, stir, and bring to a boil. Reduce heat & allow to simmer 2.5 hours until sauce simmers down & becomes thick. Serve over fresh pasta & shave Parmesan cheese on top.

Full post as published by Legally Blonde Ambition on January 12, 2009 (boomark / email).