I grew up on a steady diet of Italian. You may remember Nonni's meatballs and cutlets. My kids go crazy for these. Growing up, I used to love when my mom cooked Italian our whole house smelled of basil, tomatoes, onions and garlic. Whenever I make this dish, I'm transported back in time.
Last night, we had Spag Bol. Here is how I make it:
My Spag Bol
- 1lb ground beef (or turkey)
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 pepper
- 2 cloves of garlic
- 1 jar of favorite tomato sauce (I love Giada's sauces - you can get them at Target)
- small heirloom tomatoes
- herbs (parsley, fennel seeds, oregano, basil)
- parmesan cheese
1. Brown your beef (or turkey) in a small amount of EVOO. Once browned skim off the fat.
3. Once veggies are softened, add jarred sauce, ground pepper and shake in your herbs. The more the merrier.
|My sous chefs!|
At our house some sauce doesn't always make it in the pot (John was so busy stirring, that he didn't realize some was going on the floor).
4. My secret ingredient is Tuscan Herb Olive Oil from the Roman Table in Scituate Harbor. It just give that extra little something. I guess you could say a taste of Tuscany in a bottle.
|Tuscan Herb EVOO from The Roman Table|
5. Simmer over low heat. Cook spaghetti, I usually use Barilla whole wheat or Dreamfields Low Carb Spaghetti.
6. Serve with fresh grated Parmesan cheese.
|Spag Bol Lover!|
Thumbs up here! I'm sure it will be the same at your house. Hope you enjoy!