For Christmas, I received two new cookbooks from my Dad and M. One was the new Dorie Greenspan cookie book and the other was a book from Ina Garten. The Dorie one has been awesome since I rarely have problems following her recipes, and they always turn out tasty. The Ina one has some good-sounding recipes but so far I’ve only made one, which I will share below. Both of these recipes today are okay…they tasted fine, but there are reasons I will be unlikely to make them again. If you have these cookbooks and were thinking of making these, well, read ahead and see if you still want to. You just might, or you might hold off and make something else (like these brownies).
I made this sauce around Halloween time because it sounded good, easy, and worked with our schedule of many activities. I was able to make the sauce one night while baking that night’s dinner. This way, we had easy sauce ready to go with some pasta. We ended up having enough for a few nights because this made a lot of sauce and we don’t go nuts with our sauce. I opted out of adding the Parmesan and basil to the sauce directly, until I was ready to serve. I also had some without and didn’t miss it. We liked how the sauce was rich in flavor from the beef and wine, but was still a bit sweet from the tomatoes. And, because you use crushed tomatoes, there is no blending needed so you could make this while a baby was sleeping! (That means I am saving this for future meals, too.)