Vince loves spaghetti sauce. It’s in his genes! Since I don’t like red sauce and I really don’t like oregano, I can hardly force down a little spaghetti sauce. Vince always feels bad that I make it and don’t eat it so I put a little in my bowl, stir it around and he doesn’t seem to notice.
Yesterday I kinda cobbled together a recipe. I had read a couple of recipes that looked good, though I knew they wouldn’t be something I liked but I do try to make spaghetti sauce for him at least once every couple of weeks. One of the recipes I saw had lentils in it and I thought that was an interesting twist. Probably not something his father would like but . . he isn’t around so I did it.
I put a couple of carrots through the food processor, along with an onion and garlic, then sauteed that in olive oil. Then I added a pound of ground beef, browned that, added about 3/4 cup of lentils, 2 cans of diced tomatoes, about 2-1/2 cups of water, oregano, red pepper flakes, salt and pepper.
Mushrooms sounded good but I didn’t have any fresh ones. I have plenty of freeze dried mushrooms so I took some that I had purchased already freeze dried, soaked those and added them to the mix.
I let all that simmer til the lentils were done and the sauce was thick. I toasted some pine nuts, and served those, along with parmesan cheese over the pasta and sauce. Vince didn’t even notice that I had mostly pasta, hardly any sauce, a lot of pine nuts and a lot of cheese.
The best part – homemade rolls! There was also steamed asparagus so I had plenty to eat without eating that red sauce. Vince was happy. I doubled the recipe so I’ll have some in the freezer for next time and probably the next time.
I’m kinda feeling like it may be time to again start thinking about meals to take to MO. Surely within a month or so we can go there . . I hope!