I have numerous recipes for pasta sauce. Some I have used for years. They are all very similar, but each has its own unique difference.
The main difference with this recipe is the lemon rind. I do not believe I have any other recipes for sauce that call for lemon rind. I have used lemon juice before, but not the rind.
It gives the sauce a lovely brightness. Just a little bit of acid, but it works well.
The mushrooms give the sauce a nice earthy feel.
I did have several cherry tomatoes from the garden, so I halved them and added them to the sauce in the first hour of cooking. This gave them enough time to break down a bit while keeping the chunks of tomato.
This was a lovely sauce. It was hearty and full of flavor. And in terms of pasta sauce making, it did not take all that much time.
SPAGHETTI WITH MUSHROOM SAUCE
2 Tablespoons Oil
1 Cup Chopped Onion
1/2 Cup Minced Parsley
1 Carrot, Chopped
1 Clove Garlic
1 1/2 Pounds Hamburger
16 Ounces Tomato Sauce
8 Ounces Hot Water
1/2 Teaspoon Oregano
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Pound Sliced Mushrooms
1/2 Lemon, Grated (Rind)
2 Pounds Spaghetti
Sauté onion, parsley, carrot and garlic in oil in a Dutch oven. When onion is soft, remove garlic, then add hamburger. Cook until meat is no longer pink. Add tomato sauce and water. Cook and stir for 5 minutes. Add oregano, salt, and pepper. Simmer, stirring frequently for 1 hour. Sauté mushrooms in butter for 10 minutes. Add to sauce and simmer 1 hour. Add lemon rind. Serve over spaghetti cooked al dente.
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