Gave my spaghetti recipe to a friend today. First thing he said was "That's not spaghetti sauce." "Excuse me", I said. "It certainly is." And then the debate began. I don't like cooking "rules". This is my spaghetti sauce. "The Arrogant Chef's Spaghetti Sauce.
I always get upset when people say you can't put that in chili or that's not a lobster roll or you don't put wine in French onion soup. You put Sherry. Well folks here is my spaghetti recipe. I would have included the link to the recipe on my blog but didn't want anybody's blood pressure to go up.
Total Time: 3-4 hours Active Time: 25 minutes Number Serves: 8
4 tablespoons of salad oil
2 lbs of beef
2 large onions chopped
2 cloves of garlic minced
1 cup of celery chopped
1 large green pepper diced
1 tablespoon of salt
2 6oz. Cans of tomato paste
1 1/2 - 2 cups of V8 juice (need to adjust to get the right sauce consistency)
3 tsp chilli powder (or more to taste)
1/2 tsp cayenne pepper (or more to taste)
1/2tsp curry powder (or more to taste)
Brown beef in large pan; add onions garlic, celery, pepper and salt. Simmer 3-5 minutes. Combine tomato paste and juice chilli powder, cayenne, curry. Add to meat and vegetables. Simmer gently for 3-4 hours.
Best made a day in advance.