Spaghetti Sauce

Combine and fry 10 minutes:
1 lb. ground beef
1 onion-chopped
4 cloves of garlic
1 small green pepper diced

Then add:
28oz. diced tomatoes
16 oz. of tomato sauce
6 oz. tomato paste
2 t. dried oregano
2 t. basil
1 t. salt
½ t. pepper
½ t. crushed red pepper flakes
1/2 cup Basil Pesto (recipe below)–optional

Simmer 1 hour
Top with grated parmesan cheese

Basil Pesto
2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil
Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.
With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.
Process until well blended. Spoon into a zip-top heavy-duty plastic bag. Store in the refrigerator.
Yield : 1 cup
*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.
I freeze little batches in muffin tins lined with plastic wrap until it’s frozen. Then I put the little packages in a big zip-lock freezer bag.

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