Spaghetti and Meat Sauce for tomorrow Lime Pudding Tonight

We enjoyed the roast pork tonight with potatoes and salad. So now for tomorrow's prep. I'm making the tomato meat sauce. I make a simple one, but you can add more peppers, some mushrooms, more onions, zucchini, yellow squash. The vegys disappear into the sauce.
Root vegys like potatoes and members of the cauliflower family don't really go well in this dish. I do add diced carrots since it's a sneaky way to get them into the family.

Red Meat Sauce

• In largish pot, put in 2 TBP olive oil and heat to medium. Add 2 mashed garlic cloves, 1 minced carrot, 1/2 thinly sliced pepper, and up to 1 minced onion. Cook gently( do not brown the garlic as it will taste terrible. ) until beginning to turn color.



• Add 1 lb ground beef and cover with 1 can tomato puree. Add enough water to cover meat.



• Simmer gently , partially covered for 30 minutes until meat and vegys are cooked through



• Set any portion aside that you are planning to freeze now, BEFORE adding the herbs. Freezing changes the concentration and flavor of herbs.



• Add herbs like oregano, rosemary, bay or thyme . If the sauce is too acid, add small amounts of brown sugar, 1/2 teaspoon at a time or add lemon peel or cumin- I have no idea why the lemon peel or cumin works but it does take that sharp taste away.

Tomorrow I will cook the spaghetti squash in the microwave. If you have never had one, it's a strange vegetable. The inside is filled with long , delicious edible strings that look like spaghetti. It's a nice change from the wheat kind.

Lime Pudding

Limes were cheaper than lemons at the Weis market this week.

• Open 1 can sweetened evaporated Milk into a bowl



• Add the juice of 2 limes with a bit of grated rind to the milk and stir. The mixture will thicken almost immediately.



• Layer banana slices and this pudding into 4 fancy stemmed glasses for a pretty and fast dessert.