Pioneer Woman Spaghetti Meat Sauce
We just celebrated Andrew’s sister Natalie’s birthday with a family dinner. When she requested spaghetti, I was quick to volunteer to make it, since I NEVER get to make spaghetti anymore since Andrew isn’t a fan of red sauces sans pizza.
I used Pioneer Woman’s recipe with a few alterations, but it turned out great.
I also got to experience the true wonder and power of cast iron cookware. I have my Le Crueset bundled up in my Pyrex To-Go container (It’s one for a large glass bowl, so it works great for anything round). When we got to Andrew’s folks at least an hour after I pulled it off the burner, the pot lid was STILL to hot to touch, and it came back to a simmer in less than 5 minutes. Impressive!
I will admit though since halving of this recipe still filled my 2 quart pan almost all the way up, driving with it that full swaddled in a trash bag lined cooler on the highway was a little stressful… It did make it and only a little big of tomato juice leaked out.
Get the recipe over on Pioneer Woman’s Blog, but here area the ingredient swaps I did to great success. I followed her directions.
Ingredients already halved
- 2.5 pounds 90/10 Ground Beef (I drained mine in a strainer)
- 1.5 Tablespoons Olive Oil
- 1 whole Large Yellow Onions, Diced
- 1 whole Green Bell Pepper, Seeded And Diced
- 3 cloves Garlic, Minced
- 1/2 cup Low Sodium Beef Broth
- 1 cans 28 Ounce Crushed Tomatoes
- 1 can (14 Ounce) Diced Tomatoes
- 1 can (6-ounce) Tomato Paste
jar Good Store-bought Marinara Sauce(this is funny but I skipped it and added a can of tomato sauce)
- 1/2 teaspoon Ground Oregano
- 1/2 teaspoon Ground Thyme
- 2 whole Bay Leaves
- 1 Tablespoons Sugar
- 1 teaspoons Kosher Salt
- 1/4 teaspoon Crushed Red Pepper (optional)
- 1.5 3 Tablespoons Parsley Flakes
- 1/4 cup Grated Parmesan Cheese (optional)