{"id":5034,"date":"2010-05-16T13:10:25","date_gmt":"2010-05-16T18:10:25","guid":{"rendered":"http:\/\/moriahjovan.com\/mojo\/?p=2808"},"modified":"2026-02-23T11:53:46","modified_gmt":"2026-02-23T16:53:46","slug":"comfort-food-spaghetti-sauce","status":"publish","type":"post","link":"https:\/\/moriahjovan.com\/talesofdunham\/blog\/comfort-food-spaghetti-sauce\/","title":{"rendered":"Comfort food: Spaghetti sauce"},"content":{"rendered":"<p><strong>[2025-07-30: I have since learned that if it has meat, it\u2019s not technically<sup class='footnote' id='fnref-5034-1'><a href='#fn-5034-1' rel='footnote'>1<\/a><\/sup> \u201cmarinara.\u201d It\u2019s just \u201cspaghetti sauce.\u201d<\/strong><\/p>\n<hr class=\"gradient\">\n<p>I make this with different measurements all the time because A) it depends on what I have on hand; B) I never measure; and C) I can\u2019t be arsed to write it down. This is how I made it today, and all measurements are approximate:<\/p>\n<ul class=\"post\">\n<li class=\"none\">3 lb hamburger<\/li>\n<li class=\"none\">1 diced yellow onion<\/li>\n<li class=\"none\">1 T minced garlic (I use the stuff in the jars)<\/li>\n<li class=\"none\">salt<\/li>\n<li class=\"none\">pepper<\/li>\n<li class=\"none\">1\/4 c basil (dried)<\/li>\n<li class=\"none\">1\/2 c oregano (dried)<\/li>\n<li class=\"none\">1\/2 c parsley (dried)<br \/>&#160;<\/li>\n<li class=\"post\">Fry all that up together, then drain off the grease.<br \/>&#160;<\/li>\n<li class=\"none\">5 4-oz cans mushroom pieces and stems (with water)<\/li>\n<li class=\"none\">2 cans tomato sauce<\/li>\n<li class=\"none\">5 cans tomato paste<\/li>\n<li class=\"none\">water to make it the consistency you like<br \/>&#160;<\/li>\n<li class=\"post\">Mix all that up really well, let simmer for a while with the lid on it. On low, you could keep it on the stove all day if you wanted. The idea is to let the herbs steep. I\u2019ll add more oregano<sup class='footnote' id='fnref-5034-2'><a href='#fn-5034-2' rel='footnote'>2<\/a><\/sup> once I get it stirred up, as I like oregano. Lots.<br \/>&#160;<\/li>\n<li class=\"post\">Serve on whatever shaped of pasta (cooked) that you like.<\/li>\n<\/ul>\n<p>If I have stewed tomatoes on hand, I\u2019ll use those. If I have whole tomatoes on hand, I\u2019ll blanch, peel, and use those. I don\u2019t use olive oil because I think the beef provides all the oil necessary, and I\u2019m not a fan of olive oil anyway.<\/p>\n<p>As we all know, this is a heavy dish. When I\u2019m low-carbing, I can have a bowl of it for breakfast (yes, I said breakfast) without the pasta (with parmesan) and I won\u2019t have to think about eating again until bedtime. No matter how much I love it, though, I will never get over thinking it\u2019s weird to eat it without the pasta.<\/p>\n<p>It freezes well, and one of these days, if I ever get around to learning how to can, this is the first thing I\u2019m going to can.<\/p>\n<div class=\"footnotes\">______________________________<\/p>\n<p class=\"footnote\"><span class='footnote' id='fn-5034-1'><a href='#fnref-5034-1'>1<\/a>.<\/span>&nbsp;&nbsp;And as we all know, technically correct is the best kind of correct<\/p>\n<p class=\"footnote\"><span class='footnote' id='fn-5034-2'><a href='#fnref-5034-2'>2<\/a>.<\/span>&nbsp;&nbsp;Went to a Mexican restaurant where they loaded their salsa with oregano. WTF? I went for Mexican food, not Italian. A little was good. A lot was not better.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>[2025-07-30: I have since learned that if it has meat, it\u2019s not technically1 \u201cmarinara.\u201d It\u2019s just \u201cspaghetti sauce.\u201d I make this with different measurements all the time because A) it depends on what I have on hand; B) I never measure; and C) I can\u2019t be arsed to write it down. This is how I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[240],"tags":[],"class_list":["post-5034","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/posts\/5034"}],"collection":[{"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/comments?post=5034"}],"version-history":[{"count":5,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/posts\/5034\/revisions"}],"predecessor-version":[{"id":23693,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/posts\/5034\/revisions\/23693"}],"wp:attachment":[{"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/media?parent=5034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/categories?post=5034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moriahjovan.com\/talesofdunham\/wp-json\/wp\/v2\/tags?post=5034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}