Sunday, November 16, 2008

Spaghetti Sauce Mix

When I get onions, green peppers and garlic at the farmer's market for a good price, I try to take a bunch, chop them up small, and dehydrate them. I use my FoodSaver jars for the green pepper and garlic and FoodSaver bags for the onions (larger bag, cut opening and re-seal each time I need some). If you have an herb garden, you can dehydrate the spices or, in the alternative, purchase them already dried.

NOTE: Any stored mix must use DRY ingredients. If there is moisture present it may allow mold to grow. . . of course, you can feel free to make this fresh and use it right away!

This would also make a nice gift - I mean, who doesn't like and eat spaghetti sauce on and in "stuff"?! Prepare some and place in a decorated jar and add a hang tag with the preparation instructions.

1/4 C minced onion
1/4 C parsley flakes
1/4 C cornstarch
1 T. green pepper flakes
1 T. sea salt
1 t. minced garlic
1/2 t. pepper (fresh ground yields the best flavor)
1 T. dehydrated cane juice
1 T rosemary (chopped or ground - whole leaves don't give as much flavor)
1 T thyme
1 T oregano
1 T parsley

Combine all ingredients together and store!. If you are not storing in an air tight container, use within 6 months for freshest taste (as with any other spices you might have).

Makes almost 1-1/2 cups of mix.

To make spaghetti sauce:

Brown 1 lb. lean ground beef or ground turkey in a large skillet over medium heat and drain well. Add a 16 oz. can of tomato sauce, a 6 oz. can of tomato paste, 2-3/4 cups V-8 juice, tomato juice or water, and 1/3 cup seasoning mix. Reduce heat and simmer spaghetti sauce for 30 minutes, stirring occasionally. Serve over your favorite pasta or use in mom's lasagna recipe (all mom's have one, don't they?).

Makes 4 servings of spaghetti - perhaps 6 servings if you have young children. ;-)

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