I felt like crap today. I didn’t want to do my notes and I didn’t want to write today’s post. I just wanted to sit in bed all day and watch Mr. Kate renovate YouTubers’ living spaces. I didn’t even want to cook for myself. It happens, and it happens to everyone.
However, today was not one of those days where I gave in and ordered delivery. No. Today, I was broke because I just finished buying all of my textbooks and I still don’t have any OSAP money. Or a job. But what did I have in my cupboard? The ingredients for the holiest of my collection of recipes. This is the spaghetti and meat sauce. The recipe that taught me how to sustain myself while I was home alone as a preteen. The easiest, most comforting, semi-healthy recipe that was the first recipe that I learned how to cook.
I had done my fair share of baking by the time I had learned this recipe, so I was no stranger to the kitchen when it crossed my path. However, I had no idea how to make anything edible unless it was in a perfectly formulated recipe (as most baked goods are) or a bowl of cereal and milk. I made this recipe with my friend Jade and have not changed the formulation ever since. My temporarily mild obsession with Jade began this day, because now not only was she beautiful, perfectly weird and didn’t care about what people thought about her, but now I knew that she could cook like a goddess.
As I mentioned, I have not messed with the recipe that she created that day in our preteen years. I am now perfectly capable of being able to add spinach, peppers, zucchinis, homemade tomato sauces, etc. into the mix… but it doesn’t need it. Not to say that I don’t think about doing; actually, I always do. The foreign ingredients just never seem to make it into the pan. It’s comfort food at its finest, and you do not mess with comfort food.
So, today I will be providing the version of the recipe that I made that day. It is difficult to write down, since it’s more of a taste-as-you-go type of situation, but what’s important is that all of the ingredients make it in – providing that you have no allergies to them so that they won’t kill you 🙂
Recipe (makes 2 servings):
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 red onion, diced
- 1/2 lb ground beef (this part can be changed to ground chicken, turkey, pork, veggie ground, or any mix of your favourites… whatever is the most comforting to you)
- canned tomato pasta sauce (I personally love Thick & Rich, because isn’t that what we all aspire to be? Use however much you prefer for how saucy you like your spaghetti [i use half a can])
- seasoning salt
- pasta (this recipe is not limited to spaghetti)
- optional, but not really: a ton of cheese
- Cook pasta according to your package’s directions (in salted water)
- Heat a skillet/pan (preferably with raised edges, so you don’t make a mess) over medium heat and add olive oil
- Add diced onions to the pan and sauté until softened and just starting to brown
- Add minced garlic and sauté for a minute until JUST starting to turn golden brown (you should be able to smell the garlic, this is part of the comforting process)
- Add ground meat to the pan and use your cooking utensil to break up the meat as it is cooking
- Once the meat has just lost all of its pink, add your pasta sauce to the pan and stir everything together
- Add your seasoning salt. Start with just a bit, stir it in and then taste. If you want more then add another bit and then taste again. *you can always add more when you are cooking, but you cannot take away*
- Turn the heat to low and allow your sauce to simmer for 3-5 minutes. This helps all of the flavours and seasonings come together and get to know each other and develop a comfortable relationship which will taste even better
- Serve your meaty sauce on your pasta/spaghetti with a blissful amount of cheese and enjoy this blessed comforting meal