1 pound lean hamburger meat
1 T fennel seeds, crushed in mortar and pestle, then added to saucepan of water, to boil, to get flavor.
1t canola oil
2-3 cups of water, as needed
1 bulb garlic (we love garlic so you may want less)
1 whole onion
Ã‚Â½ t basil
Ã‚Â¼ t oregano
1T sugar (optional)
1/2t salt (optional)
1 can stewed tomatoes
2 cans tomato sauce (or even commercial spaghetti sauce)
(options: green peppers, mushrooms, and black olives sometimes I add one or all and sometimes I donÃ¢â‚¬â„¢t add any of these)
I take a cast iron skillet (tomato dishes cooked in cast iron is rich in the nutrient iron) add the canola oil to the skillet, I also add 1-2 cups of water. I add the hamburger meat, and separate all the pieces, while the water is handy, and start the burner while I am separating the meat. Gradually the water will cook out and then I brown the hamburger meat, then I add a second cup of water, mix it all around, and then I pour it off along with all the grease that I can get with it.
I peel and cut up my onion and garlic while the meat is cooking. Once, I have poured the water off of the meat, I add the onion and garlic. I also add spices at this point. I cook until onions are translucent, and most the garlic is slightly browned, or at least soft.
I strain my fennel into the sauce, catching the hard little seed bits, and just adding the flavored water to my spaghetti sauce. This is added with the tomatoes.
I add the tomatoes and let them cook down a little bit, then add the tomato sauce, or commercial spaghetti sauce, whichever I have handy.
I simply cover and let it cook to the consistency that I want. I do taste test to see if it needs anything more, spices or salt or sugar.
This is good for about 6 servings over spaghetti, with nice garlic bread, and salad.
When I make a bunch up to freeze for busy days.
I make it the usual way, just vary the quantity for my purposes.
I spray a large baking pan with canola oil. Then I put my spaghetti noodles (cooked) into it, and arrange them, then I pour the sauce over, covering the noodles well, I top that with mozzarella and parmesan cheeses.
I set this into the freezer to freeze. Once frozen, I remove it from the pan and place in a freezer bag with the date on it.
CanÃ¢â‚¬â„¢t cook some night, but want a meal? Heat the oven, grab your spaghetti, remove from freezer wrap, put back in pan, and cover with aluminum foil. Bake it till it is well thawed, then remove the foil to allow the mozzarella to brown. While this is thawing, simply butter some bread, sprinkle some garlic, and add it to the oven, with or without mozzarella sprinkled over the bread. Quick, easy meal, for days you are tired, but want home cooked meal.
(To fancy up your bread or spaghetti, mix a little parsley in with the mozzarella and parmesan)
I made this one time with leftover turkey meat, I just chopped it up and pretended it was (ground meat already browned) and went from there, my sons still think turkey spaghetti is heaven.
I used eggplant for my meat once, and no one realized it had no meat in it!
Talk to your plants.... If your plants talk to you... Run!