Monday, May 27, 2013

Cooking with Danny Stage 11

Wow has it really been three months since my last entry? I'm getting soft. Its not I haven't been cooking at all lately its just that I have not been making anything noteworthy until very recently.

You know what freezes well? Homemade spaghetti sauce. The exact recipe changes from time to time but for the most part this is what I use:

3 cans of tomato sauce

1 can of tomato paste

2-3 roma tomatoes (I use those because they are more firm that other tomatoes so they hold up better when the sauce if frozen) diced

1 lb of ground beef or turkey

1 8oz pk of mushrooms

1 medium onion diced

2-4 cloves of garlic chopped

Crushed Red Pepper

Black Pepper



Start off with the tomato paste, tomato sauce, diced tomatoes, red pepper, black pepper, thyme, and rosemary in a large pot (at least 4 qt) on the lowest setting on the back of the stove.

In a skillet cook the onions to the desired doneness and add them to the pot.

Brown your meat and add it to the pot.

Turn the pot up to medium and let it go for about 20 minutes. Remove the pot from the heat and add the garlic. I add the garlic at the end because garlic is pretty easy to burn.

You can serve it over noodles and whatever is left you can freeze in ziploc bags for later. I did this about a month ago and from some of the leftovers. Fast forward to last week and I needed something for dinner one night. Here's what I did.

Baked Penne

Preheat your oven to about 350

Enough penne pasta for about 2 servings, cooked as instructed on the box

Shredded cheese (the picture below is a mix of Mozzarella and Provolone)

About 3 cups of spaghetti sauce resurrected from the depths of the freezer

In a large bowl mix the penne and sauce.

In a small casserole dish cover the bottom with a layer of pasta/sauce, sprinkle a layer of cheese, a layer of pasta/sauce, and top it off with a layer of cheese.

Bake it for about 20 minutes and you are good to go on some Baked Penne.