In keeping with the goals I've mentioned before of dieting and reining things back in my life, I've been thinking I'm going to start posting more of my daily menus, of course hoping it will inspire me more and more to keep fighting the good fight when it comes to food. As in REAL food, not processed crap. Sure, there will be days when I eat out or drive through a "thru" or screw up (translation: soda!) but all in all I'm feeling pretty rejuvinated. It's amazing to me how many of our choices in life, bad choices in life, are made because we feel bad. Do you know what I mean? I'm finally, after months of respiratory infections and fighting my asthma, starting to feel like myself again. The odd thing to me is how much feeling better has perked me back up in terms of not only my attitude but in my food choices and what I'm physically able to do. I'm not "living" on sugar and caffeine anymore. Isn't it the ultimate irony that when the body feels crummy we tend to take the easiest way out and feed it crap from a box or a window when that's the most important time we should be concentrating on healthy, vibrant, nutritious foods? Crazy but human. It's just too easy these days to grab bad food when we feel bad and save cooking for when we feel better. Sad, but true.
But hey, I'm back, and today I made my new favorite all day spaghetti sauce that's actually packed with, yes three meats, but also tons of fresh veggies and isn't overloaded with fat. This sauce is not your average hamburger and tomato sauce sauce. It has three meats: sirloin (chunks and ground), pork chops, and Italian sausage. It's finished out with five vegetables and a host of seasonings. Normally, I'm not a huge meat eater, not because I don't like the taste but because I don't like the texture. This one is different. From being simmered so long, the meat has the softer texture of a really good slow-cooked chili or vegetable beef soup. With about a 40 minute prep, if you can handle two pots at once, it's a great recipe to throw into the crockpot to finish simmering while you work during the day, or sleep to us nightshifters.
This is my entry for this week's Presto Pasta Nights, created by the very cool Ruth of Once Upon a Feast, and hosted this week by Patsy of Family, Friends, and Food. Check out both blogs on Friday to see the round-up of great pasta dishes across the blogs this week.
Glenna's All Day Spaghetti 3-Meat Sauce
recipe by Glenna Anderson Muse
This is made with a 2 pot method, working back and forth between the two pots, ending by simmering the sum total all afternoon in the bigger 8 quart Stock Pot.
2 large onions, diced
3 large carrots, diced
1 large green pepper, diced
1/2 head of celery, diced (use the top half with all the leaves)
6 cloves of fresh garlic, minced
3 whole chili peppers, minced
1 lb Sirloin steak medallions
1 lb Boneless pork chops
1 lb Sweet Italian Sausage, casings removed
1 lb Ground beef, extra lean
1 lb Country Pork Sausage
1- 28 oz can peeled stewed tomatoes (or 6 large fresh tomatoes + 1 cups tomato juice) buzzed through food processor or blender
4 6 oz cans tomato paste
2 cups Chicken broth
2 cups full bodied red wine
1 handful each: fresh chopped parsley, basil, and oregano
2 tsp ground allspice
1 tsp ground cumin
1 Tbsp each kosher salt and ground black pepper
To prep: clean and prepare all of the fresh vegetables and herbs, separate as needed. Pulse tomatoes and set aside.
Either one pot at a time or working the two pots simultaneously going back and forth, cover the bottom of each pan with olive oil, using the largest 8-qt for the meat:
Meat pot: Add large meats and brown thoroughly. Remove from pot. Add ground meats and cook through. Drain fat. Cut large pieces of meat into bite-sized chunks and put back into pot.
Veggie pot: Add onion and saute until translucent. Add rest of vegetables, chilis, and garlic and saute until tender. Add this mixture to large meat pot.
Add rest of ingredients, bring to a boil, then turn down the heat and simmer for 5-6 hours, skimming off any fat that rises to the surface several times during simmer. Sauce could also be placed into 8 qt crockpot to simmer for 10-12 hours.
Cooks down to 4 qts.
Serve over pasta or polenta.
Nutrition per 1 cup (sauce only): Calories: 242 Protein: 22 Carbs: 11 Fat: 8 Fiber: 2
Weight Watchers points per 1 cup: 5