this is my mum's spaghetti sauce and it's the best spaghetti sauce i've ever eaten and i'm unsure if i should post this on the internet cause i wanna guard it like a hawk but it's awesome and from the betty crocker cookbook anyway so fine i'll post it.
don't assume that rice has to be the only grain in a bento! small noodles like shells or macaroni (or whatever you choose, i prefer the wagon-wheel shape) with this sauce makes for a delicious and filling meal. plus, the sauce can keep for over a week in the fridge (though in this house it usually doesn't last that long :3). it's a great way to get protein into your diet, but vegetarians beware since it contains a full pound of hamburger per batch. also remember to reheat all leftovers to steaming.
you can double the batch by doubling the ingredients, too. :3
don't assume that rice has to be the only grain in a bento! small noodles like shells or macaroni (or whatever you choose, i prefer the wagon-wheel shape) with this sauce makes for a delicious and filling meal. plus, the sauce can keep for over a week in the fridge (though in this house it usually doesn't last that long :3). it's a great way to get protein into your diet, but vegetarians beware since it contains a full pound of hamburger per batch. also remember to reheat all leftovers to steaming.
you can double the batch by doubling the ingredients, too. :3
Italian Spaghetti Sauce (aka "The Sauce")
1 lb hamburger (the less lean the meat, the better, we usually use an 80% lean kind. also, if you're making a double batch, it's usually tastier if one of the pounds is chuck and the other is round. :3)
1 large onion, chopped (roughly 1 cup)
1 clove garlic
1 cup water
1 tsp salt
1 tsp sugar
1 tsp dried oregano leaves
3/4 tsp dried basil leaves
1/2 tsp dried marjoram leaves
1/4 tsp dried rosemary leaves
2 bay leaves
1 can (8 oz) tomato sauce (my mum uses condantina brand for this)
1 can (6 oz) tomato paste (" ")
4 cups hot cooked spaghetti (or other noodles...or other amount.....etc)
Cook and stir hamburger, onion and garlic in pot till hamburger is light brown; drain. Stir in remaining ingredients except spaghetti. Heat to boiling; reduce heat to medium-low. Cover and simmer, stirring occasionally for 1 hour. Serve sauce immediately over hot spaghetti. Sprinkle with parmesan if desired.
(This sauce can be frozen and kept good for up to 4 months To serve frozen sauce, cover and heat over medium heat, turning occasionally, till thawed (20-30 minutes). reduce heat, cook uncovered 10 minutes.)
1 large onion, chopped (roughly 1 cup)
1 clove garlic
1 cup water
1 tsp salt
1 tsp sugar
1 tsp dried oregano leaves
3/4 tsp dried basil leaves
1/2 tsp dried marjoram leaves
1/4 tsp dried rosemary leaves
2 bay leaves
1 can (8 oz) tomato sauce (my mum uses condantina brand for this)
1 can (6 oz) tomato paste (" ")
4 cups hot cooked spaghetti (or other noodles...or other amount.....etc)
Cook and stir hamburger, onion and garlic in pot till hamburger is light brown; drain. Stir in remaining ingredients except spaghetti. Heat to boiling; reduce heat to medium-low. Cover and simmer, stirring occasionally for 1 hour. Serve sauce immediately over hot spaghetti. Sprinkle with parmesan if desired.
(This sauce can be frozen and kept good for up to 4 months To serve frozen sauce, cover and heat over medium heat, turning occasionally, till thawed (20-30 minutes). reduce heat, cook uncovered 10 minutes.)
