Oma’s Gift

My love for food and preparing a delicious meal started at a young age. In fact, it was likely inherited. From my mom’s mom, my Oma.

 After gently pulling open the thin storm door and pushing hard on that door that always seemed to stick, you were instantly enveloped in the most wonderful aromas. Browning butter in her cast iron skillet, goulash slowly simmering, freshly made blueberry buckle or an Easter ham baking in the oven.

That door that always seemed to stick led you right into her kitchen, the true heart of Oma and Opa’s house.

She poured her heart and soul into each dish that she created. And she took such pride in the ability to provide for her family and to share her gift. Today, I’ll share one of those gifts with you.
Oma’s Spaghetti Sauce
1 pound ground beef
1 medium onion, chopped
Garlic to taste, minced
Olive oil
28 ounce can of Hunt’s tomato sauce
6 ounce can of Hunt’s tomato paste
4 ounce can of sliced mushrooms
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 small bay leaf
Salt & pepper to taste
Brown the ground beef, onion, & garlic in olive oil.  Drain any grease left from the meat.  Add the remaining ingredients & simmer a minimum of 30 minutes (but it’s better if you simmer for an hour).
This will make plenty for company or leftovers and it freezes very well.  Also, it’s usually even better the second time around.
I made this recipe FODMAP friendly style the other night with Spaghetti Squash and it was delicious. Because the squash takes over an hour to bake, I made it ahead of time on Sunday night and then just popped the whole squash in the fridge once it was cool enough to handle. Then on Tuesday night, I sliced it open, scraped out the innards, sauted it in a little olive oil with Italian spices and topped it off with Oma’s spaghetti sauce.
Guten appetit!

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