Spaghetti sauce

This quarantine has got my creative juices flowing. Playing around with my camera and cooking!

This sauce was made entirely by what I had on hand and what I wanted to add based on “oh that’d be good together” and I’m LOVING that. This isn’t the first thing I’ve just thrown together like that during this quarantine.

Sometimes I ask myself did I make the right choice? When I was little I ALWAYS wanted to be a chef and go to culinary school but as I got older I realised something, that I asked myself a lot. Do I really want to go to work cook and come home from work and cook again? I love cooking but I’d ask myself that question because I’d be so tired from work that it was a valid question.

Another thing I ask myself is when I wanted to go to school for photography. I went on a break and never went back. I tried going back to school but got different things and I’d always take a break and repeat. I was once told you don’t go to school for photography. You are either good at it or you’re not. Which is true. But you also have to know and learn your camera. You have to know and learn aperture, shutter speed and iso. so many things. I also thought school would help me when my creative juices were just blocked.

But back to the sauce. 😂

I used one small white onion, 3 cloves of garlic, handful of mushrooms, splash of white wine, salt and pepper to taste, finely chopped tomatoes (in a can), fresh basil and ground beef.

Sauté the onion in olive oil and then when they are near translucent add a splash of wine and then I added the garlic so it didn’t burn. After the garlic was fragrant I added my mushrooms and cooked for about 3 minutes. Take that out of the pan and set aside then brown your ground beef. Once browned, add the onion, garlic + mushrooms back in. Then I added a few fresh tomatoes (with seeds taken out) with my can of finely chopped tomatoes. Another splash of wine, splash of beef stock for extra flavour, salt and pepper to taste. Add in finely chopped basil, I did a handful. Simmer until it’s somewhat thick just not soupy, stirring occasionally. Serve over spaghetti noodles and top with more fresh basil. I LOVE basil so I always use fresh and top my finished dishes with it if I used it.