Spaghetti is a dinner stand-by. However, I’m not a big tomato fan, so if I make spaghetti and meatballs, I opt for more pasta and meat sauce, than spaghetti and red sauce. Here’s the latest variation on spaghetti sauce: red wine, basil and kalamata olives.
Meat Sauce:
- 1/2 yellow onion diced
- 1 lb lean ground beef
- large can tomato pieces (with basil)
- 1/2 cup red wine
- large chunks of dried basil from my garden, could also use lots of dried, or chopped fresh
- 1/4 cup kalamata olives (sliced in half)
- 1 – 1/2 cups grape tomatoes (sliced in half), you could also use cherry tomatoes
- salt and pepper to taste
First, put the tomato pieces, wine, basil in a pot and warm to steaming, but not boiling. Meanwhile, brown the meat and onions together, keeping the meat in big chunks. Add the meat and onion mixture, olives, basil, tomatoes to the red sauce. Mix together and serve atop al dente spaghetti or your favorite pasta.
Mixed Greens // May 19, 2009 at 9:01 am
Why put tomatoes in at all if you don’t like them? Aren’t there plenty of pasta sauces out there that don’t need tomatoes?
Bacon Is Good // May 19, 2009 at 9:28 am
Good question! There are a lot of sauces out there that don’t require tomatoes. However, most of *those* require butter, cream, cheese or some other milk product, which I must stay away from. Plus, my man *loves* tomatoes.