Have you noticed that it’s much easier to enjoy food from all over the world — right at home — these days? Several years ago, I decided to cook like my mother and grandmother, as far as eating “clean”. Although my predecessors never cooked pasta, I do. I transferred their amazing cultural knowledge onto other styles of food. Ever since I was introduced to Italian cooking as a teenager, I fell in love with it. This recipe is work intensive, but well worth the effort for it’s delicious goodness. Motivation for delicious food is all that is really required, to keep me cooking such mouth-watering cuisine.
Pasta topped with Beef and Tomato Sauce with a sprinkle of shredded Cheddar Cheese
For this recipe, I use a large electric skillet, because it is a large recipe and will serve 8 – 10 people, depending on my guests’ appetites. All the ingredients I use are organic in order to avoid ingesting toxic pesticides and hidden-in-plain-sight GMOs used liberally in “conventional” foods at this time in history. I learned a hard lesson about organic eating by becoming seriously ill while eating “conventional” food. Now I eat strictly organic food. My illness could have been avoided if I was more awake to the toxic trap — set to take down the health of humanity — which I now see as the “conventional” food industry. Perhaps you too have seen and wondered about food labels claiming, “89% organic ingredients”. I certainly wondered about what those mysterious 11% of undisclosed ingredients were. Well, they could be genetically engineered matter, but no fuss. My body reads strange non-organic ingredients as “toxic and unrecognizable as food”. I also wondered why it became necessary to divide our food supply into “organic” and “conventional”. Isn’t all food “organic”? Why would a faux (foe?) food monopoly become necessary for humanity in the first place? Something seemed criminally wrong with what was happening to our food supply. I wanted to regain my good health — and I set out to do so. Without further adieu, here’s my healthy recipe for Spaghetti with Meat Sauce:
Recipe for Meat Sauce
- 3 T olive oil*
- 2 pounds organic, Demeter (humanely raised and killed) ground beef
- 3 garlic cloves, minced
- 1 cup onion, chopped
- 1 stick celery, chopped
- 1 cup mushrooms, chopped
- 1 carrot, sliced or chopped
- 1/2 cup chopped green pepper
- 4 tomatoes, skinned** and chopped
- 1 cup tomato puree (or small can organic tomato paste without artificial ingredients such as citric acid)
- 2 T fresh chopped parsley
- 1 1/2 teaspoon basil
- 1 teaspoon oregano
- 2 Bay leaves (to be removed after cooking and before serving)
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper (do not use black pepper when cooking with oregano, as it “flattens” the taste of the spice, according to my Italian friend)
- 1/4 teaspoon chili pepper
- 2 teaspoons sea salt
Directions for Meat Sauce
- Chop up all vegetables, except tomatoes.
- Measure out all spices and set aside.
- In a separate pot, boil purified water and add fresh tomatoes for 1 1/2 minutes, then drain and skin the tomatoes, cutting out the stem. The skin tears off easily (tip: the skin may also be used in pureed tomatoes). Chop tomatoes and keep in separate bowl from other vegetables.
- Heat large skillet to 350 degrees Fahrenheit.
- When hot, add olive oil, then break up and brown the ground beef in skillet. Frozen or fresh beef can be used.
- Add vegetables, stir, and sauté until onions are transparent.
- Add chopped tomatoes and tomato paste (or tomato puree).
- Bring to boil and turn down temperature to simmer.
- Simmer for at least one hour, turning every half hour.
Directions for Pasta
There are so many great kinds of pasta these days and the directions may vary, so you get to choose your favorite one. My best advice is to follow the directions on the package of your choice. Because I eat gluten-free, I buy organic Quinoa spaghetti and follow the directions. If any cooked pasta is left over, it can be stored in separate containers in the fridge or freezer. To eat the leftovers, I keep the pasta and sauce in separate containers. The pasta can be stirred into boiling water for just a moment before serving. I reheat the sauce in a saucepan before topping the heated spaghetti. Also, I shred some organic, unpasteurized cheese on top of my plate of pasta and sauce. It is absolutely delicious!
* For best health result, you may wish to make it a practice to use only organic ingredients.
** Tip: to skin tomatoes, I dip in boiling water for 1-1/2 minutes. The skin will peel off easily.
*** I add 1/2 cup filtered water after the first half hour only if I think the sauce is too thick. But normally, the vegetables contain all the juice I need, without adding water.
- Try adding a handful of pitted olives to the recipe.
- Try shredding some cheese on top.